the materials are uniformly put on the mesh-belt by material feeder. The mesh-belt uses generally 12-60 mesh stainless steel wire net and it is drawn and moved inside the vegetable drier by a transmission device. The drier is composed of several units. For each unit, hot air is circulated separately. The drying process: hot air passes through the mesh-belt covered with special moisture from top to bottom or from bottom to top, and this will complete the heat and mass transfer process. The top air pipe is connected with fan, one part of air is circulated, some exhausted gas is discharged with a special moisture elimination fan, and other waste gas is controlled through an adjustment valve. The top and bottom circulation units can be freely equipped according to customer’s requirement. The unit number can be selected according to the demand.
(1) Easy control and strong applicability:
The drying process is optimized by adjusting the thickness of the material layer, the spindle speed, the number of cymbals, the type and size of the blister leaf.
Each layer of drying plate can be heated or cooled by entering the heat medium or the cold medium separately. The temperature control of the material is accurate and easy.
The residence time of the material can be precisely adjusted.
The flow direction of the material is single and there is no back mixing phenomenon. The drying is uniform, the quality is stable, and no mixing is required.
(II) Easy operation and easy operation
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Our range of solutions includes the continuous flash drying of alginates & CMC or fish & fish feed. The sterilisation of herbs & spices. Freeze drying of food