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  • DWC-Dehydrated Vegetable Belt Dryer
  • DWC-Dehydrated Vegetable Belt Dryer
  • DWC-Dehydrated Vegetable Belt Dryer
  • DWC-Dehydrated Vegetable Belt Dryer

DWC-Dehydrated Vegetable Belt Dryer

The vegetable dehydration dryer consists of main components such as feeder, drying bed, heat exchanger and moisture removal fan. When the dryer is working. The cold air is heated through a heat exchanger, and a scientific and reasonable circulation method is adopted to allow the hot air to pass through the dried materials on the bed surface for uniform heat and mass exchange.
  • DWC-Dehydrated Vegetable Belt Dryer
  • DWC-Dehydrated Vegetable Belt Dryer

working principle
  The vegetable dehydration dryer consists of main components such as feeder, drying bed, heat exchanger and moisture removal fan. When the dryer is working. The cold air is heated by a heat exchanger, and a scientific and reasonable circulation method is adopted to allow the hot air to pass through the dried material on the bed surface for uniform heat and mass exchange. The hot air flow in each unit of the machine body is subjected to hot air circulation under the action of the circulation fan. After that, low-temperature and high-humidity air is discharged to complete the entire drying process smoothly and efficiently.
product introduction
  DWC dewatering dryer is a special equipment researched and developed based on traditional mesh belt dryers. 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, yam, bamboo shoots, etc. When we produce equipment for users, we design and produce suitable products for users based on the characteristics of the dried products required, the user's process requirements, and combined with decades of experience accumulated. High-quality vegetable drying equipment.
Adapt materials
  It can meet the drying and large-scale continuous production of vegetable materials such as roots, stems, leaves and strips, blocks, flakes, and large granules, while retaining the nutritional components and color of the product to a large extent.
  Typical drying materials include: garlic slices, pumpkin, carrot, konjac, yam, bamboo shoots, horseradish, onions, apples, etc.
performance characteristics
  Drying area, wind pressure, air volume, drying temperature and belt running speed can be adjusted. To adapt to the characteristics and quality requirements of vegetables.
  According to the characteristics of vegetables, different technological processes can be adopted and necessary auxiliary equipment can be added.
process flow

technical specifications

 

model DWC1.6-Ⅰ
(Charging table)
DWC1.6-Ⅱ
(Middle desk)
DWC1.6-Ⅲ
(Discharge table)
DWC2-Ⅰ
(Charging table)
DWC2-Ⅱ
(Middle desk)
DWC2-Ⅲ
(Discharge table)
Internet broadband (m) 1.6 1.6 1.6 2 2 2
Drying section length (m) 10 10 8 10 10 8
Paving thickness (mm) ≤100 ≤100 ≤100 ≤100 ≤100 ≤100
Operating temperature (℃) 50-150 50-150 50-150 50-150 50-150 50-150
Heat exchange area (m2) 525 398 262.5 656 497 327.5
Steam pressure (Mpa) 0.2-0.8 0.2-0.8 0.2-0.8 0.2-0.8 0.2-0.8 0.2-0.8
Drying time (h) 0.2-1.2 0.2-1.2 0.2-1.2 0.2-1.2 0.2-1.2 0.2-1.2
Transmission power (kw) 0.75 0.75 0.75 0.75 0.75 0.75
Overall size (m) 12×1.81×1.9 12×1.81×1.9 12×1.81×1.9 12×2.4×1.92 12×2.4×1.92 10×2.4×1.92