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Cold air drying equipment

Cold air dryer is a process that utilizes low-temperature and low humidity air to forcibly circulate between food rooms, gradually reducing its moisture content to achieve drying. Low temperature and low humidity air continuously absorbs surface moisture from food during forced circulation; The saturated air 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 passing through the evaporator, the air is cooled and water is released, which is discharged from the reservoir through a water collector; Low temperature and low humidity air enters the condenser again. Due to the flow of high-temperature gaseous refrigerant from the compressor in the condenser, the air is heated to form dry air; Then, it is mixed with saturated air to generate low-temperature and low humidity air for repeated circulation. Food dried by a cold air dryer can not only maintain its original quality, but also be more convenient for packaging, storage, and transportation.

Description:

Cold air dryer is a process that utilizes low-temperature and low humidity air to forcibly circulate between food rooms, gradually reducing its moisture content to achieve drying. Low temperature and low humidity air continuously absorbs surface moisture from food during forced circulation; The saturated air 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 passing through the evaporator, the air is cooled and water is released, which is discharged from the reservoir through a water collector; Low temperature and low humidity air enters the condenser again. Due to the flow of high-temperature gaseous refrigerant from the compressor in the condenser, the air is heated to form dry air; Then, it is mixed with saturated air to generate low-temperature and low humidity air for repeated circulation. Food dried by a cold air dryer can not only maintain its original quality, but also be more convenient for packaging, storage, and transportation.

Applicable scope:

It is widely used for dehydration and drying of aquatic products and other agricultural products, such as mackerel, plaice, sardine, spring fish, squid, willow leaf fish, spring fish, shrimp, shellfish, sea cucumber, shark fin, etc.

 

model

AD-500

AD-1000

AD-2000

Processing capacity (Kg/time)

500

1000

2000

Drying time (h) Based on food
Working temperature (℃)

15~25

Dehumidification system power (Kw)

11

16

24

circulatory system

4.4

7.5

10.5

Insulation space L * W * H (mm)

4500*3600*2800

5400*4500*2800

7200*5400*2800

The main characteristics of the cold air dryer equipment:

1. The optimized dehumidification system has a large amount of water removal and high efficiency.

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

3. Adopting a PLC control system, it is easy to operate, safe and reliable, and equipped with various protective devices.

4. Equipped with temperature and humidity monitoring.

5. It has the function of drying, preservation, and refrigeration.

6. Modular design with compact components.