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Vegetable drying process line is our patented product for drying fresh vegetable,herb and fruit in large scale. - details see: https://www.machineto.com/dw-vegetable-dryer-10293991

Vegetable drying technique discription

As to producing dehydrated vegetables, a combination of three belt type driers will be used, called the assembled product line. Its producing procedure is divided into three phases: the primary drying phase, the secondary drying phase and the final drying phase. In the primary drying phase, the spread material on the conveying belt is comparatively thin; the moving speed of the belt is comparatively high as well as drying temperature because of the high water containing and weak diathermancy. As to those raw materials whose temperature should not exceed 60°C during drying process, the highest temperature of the drying medium ( hot air) can reach 120°C in the primary drying phase. The drying time in the final drying phase is 3-6 times as long as that in the primary dying phase while the thickness of the spread raw material is 2-4 times. As to those raw materials whose temperature should not exceed 60°C during drying process, the hot air with 80°C will be used during this phase. This design can well exert the capacity of belt type drier.

DW belt type drier can be used to dry almost all kinds of vegetables and fruits, such as asparagus, garlic, carrot, radish, mushroom, greengrocery, capsicum, pumpkin, potato, bamboo shoot, halobios, etc. as well as Chinese traditional medicines. This product line is your best choice to dry those materials of which allowed drying temperature is comparatively low. With the application of this product line, the seasonal vegetables and fruits can be dehydrated in time. So, the economic loss caused by putrescence of vegetables and fruits can be avoided. Moreover, this design adopts the drying principle of hot air circulation, so it is known for its energy-saving. According to the natures of the raw materials (such as water containing and thermal sensitivity), the drying time and temperature are adjustable to retain the original color, scent and taste. You can benefit from it economically or socially.

Technical parameters

Model		DW-1.2-8	DW-1.2-10	DW-1.6-8	DW-1.6-10	DW-2-8	DW-2-10
Quantity of unit		4	5	4	5	4	5
Width of belt(m)		1.2		1.6		2
Length of dry section(m)		8	10	8	10	8	10
Thickness of raw material spreading(mm)		10-80
Operation temperature(°C)		50~120
Steam pressure(Mpa)		0.2~0.5
Steam consumption(kg/h)		120-130	150-375	150-375	170-470	180-500	225-600
Area of heat exchange(m2)		272	340	352	440	448	560
Dry time(h)		0.2-1.2	0.25-1.5	0.2-1.2	0.25-1.5	0.2-1.2	0.25-1.5
Dry capacity(kg water/h)		60-160	80-220	75-220	95-250	100-260	120-300
Quantity of fan		5	6	5	6	5	6
Total equipped power inside(kw)		9.9	12.1	9.9	12.1	18.2	22.2
Total equipped power(kw)		11.4	13.6	11.4	13.6	19.7	23.7
Overall dimensions	L(m)	9.77	11.77	9.77	11.77	9.77	11.77
	W(m)	1.5	1.5	2.24	2.24	2.66	2.66
	H(m)	2.83	2.83	2.83	2.83	3.50	3.50
Weight(kg)		4800	5780	5400	6550	6350	7800