Working principle
Vegetable dehydration dryers are composed of feeders, drying beds, heat exchangers, and dehumidifying fans. Dryer work. The cold air is heated by a heat exchanger and a scientific and rational circulation method is adopted so that the hot air passes through the dried material on the bed surface to perform uniform heat and mass exchange, and the hot air flow in each unit of the air body performs hot air circulation under the action of a circulating fan. , And then discharge the air with low temperature and high humidity, complete the entire drying process smoothly and efficiently.

Product description
DWC dewatering dryer is a special equipment developed on the basis of traditional mesh belt dryer. It has strong pertinence, practicality and high energy efficiency. It is widely used for dehydration and drying of various regional and seasonal vegetables and fruits. Such as: garlic slices, pumpkin, konjac, white radish, yams, bamboo shoots and so on. When we produce equipment for users, according to the characteristics of the required drying products, user's process requirements, combined with decades of accumulated experience, it is more suitable for users to design and produce. Better quality vegetable drying equipment.

Adapt to the material
It can satisfy the drying and mass production of vegetable materials such as roots, stems, leaves, blocks, flakes, and large particles, and can also retain the nutrient components and color of the product.
Drying typical materials are: garlic slices, pumpkin, carrots, konjac, yams, bamboo shoots, horseradish, onions, apples and so on.

Performance characteristics
Drying area, air pressure, air volume and drying temperature can be adjusted. To adapt to the characteristics of vegetables and quality requirements.
According to the characteristics of the vegetables, different technological processes can be used and necessary auxiliary equipment can be added.

Process flow

Technical specifications

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