Low price for Kemi Hot Air Oven Manual - DW multi-layer belt dryer (drying vegetables) – TAYACN

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Low price for Kemi Hot Air Oven Manual - DW multi-layer belt dryer (drying vegetables) – TAYACN Detail:

Working Principle

The essential components of a vegetable dehydration dryer include a feeder, a drying bed, a heat exchanger, and a dehumidifying fan. Use of a dryer The hot air circulates through the dried material on the bed surface to perform a uniform heat and mass exchange, and each unit of the body is subjected to hot air circulation under the influence of a circulating fan. The cold air is heated by a heat exchanger, and a scientifically sound circulation method is used. Finally, the low-temperature, high-humidity air is released, and the drying procedure is successfully accomplished.

DW-multi-layer-belt-dryer-(3)

Product Description

A unique piece of equipment called a DWC dewatering dryer was created based on the conventional mesh belt drier. It is highly pertinent, useful, and energy efficient. It is frequently used to dehydrate and dry a variety of local and seasonal fruits and vegetables. like: bamboo shoots, pumpkin, konjac, white radish, yams, and pieces of garlic. According to the features of the needed drying products, the user’s process requirements, along with decades of experience, the most appropriate for the user to design and create when we produce equipment for users. equipment for drying vegetables of the highest caliber.

The Adapted Materials

The modified materials can meet the drying and mass production needs for vegetable materials including blocks, flakes, and large particles of roots, stems, and leaves. They can also preserve the nutrients and colors of the products to the greatest extent possible.

Garlic slices, pumpkin, carrots, konjac, yams, bamboo shoots, horseradish, onions, apples, and other foods are common items to dry.

Performance Characteristics

It is possible to modify the drying area, air pressure, air volume, drying temperature, and belt speed. to adjust to the qualities and standards for quality of veggies.

Different technological procedures can be utilized, and any additional equipment that is required can be installed, depending on the qualities of the veggies.

Process Flow

DW-multi-layer-belt-dryer-3

Technical Specifications

model	DWC1.6-I ( Loading table)	DWC1.6-II (middle stage)	DWC1.6-III (discharge table)	DWC2-I (loading station)	DWC2-II (middle stage)	DWC2-III (discharge table)
Broadband (m)	1.6	1.6	1.6	2	2	2
Drying section length (m)	10	10	8	10	10	8
Material thickness (mm)	≤100	≤100	≤100	≤100	≤100	≤100
Working temperature (°C)	50-150	50-150	50-150	50-150	50-150	50-150
Heat transfer area (m 2 )	525	398	262.5	656	497	327.5
Steam pressure (Mpa)	0.2-0.8	0.2-0.8	0.2-0.8	0.2-0.8	0.2-0.8	0.2-0.8
Drying time (h)	0.2-1.2	0.2-1.2	0.2-1.2	0.2-1.2	0.2-1.2	0.2-1.2
Transmission power (kw)	0.75	0.75	0.75	0.75	0.75	0.75
Overall size (m)	12×1.81×1.9	12×1.81×1.9	12×1.81×1.9	12×2.4×1.92	12×2.4×1.92	10×2.4×1.92

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