The cold air dryer is a process that uses low-temperature and low-humidity air to forcibly circulate in the food room, gradually reducing the water content to achieve drying.The low-temperature and low-humidity air continuously absorbs the surface moisture of food in the forced circulation; the air that reaches the saturated state passes through the evaporator. Due to the evaporation of the refrigerant in the evaporator, the surface temperature of the evaporator drops below the dew point temperature of the air. After the air passes through the evaporator, it is cooled and the moisture is precipitated, and the precipitated moisture is discharged from the water collector. The reservoir body; the low-temperature and low-humidity air then enters the condenser, since the high-temperature gaseous refrigerant from the compressor flows in the condenser, the air is heated to form dry air; then it is mixed with the saturated air to generate low-temperature and low-humidity air for repeated circulation.Food that has been dried by a cold air dryer can not only maintain its original quality, but also be easier to pack, store, and transport.

Scope of application：

It is widely used in the dehydration and drying of aquatic products and other agricultural products, such as mackerel, plaice, sardines, small spring fish, squid, willow leaf fish, multi-spring fish, shrimp, shellfish, sea cucumbers, shark fins, etc.

The main characteristics of cold air dryer equipment：

1. The optimized design of the dehumidification system has a large amount of dehydration and high efficiency.

2. The product is of high quality, clean and hygienic, and can better maintain the color, fragrance, taste and nutritional value of the food.

3. The PLC control system is adopted, which is simple to operate, safe and reliable, and equipped with various protection devices.

4. Equipped with temperature and humidity monitoring.

5. It has the function of drying, keeping fresh and refrigerating.

6. Modular design, compact structure of each component.