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▲DWT dehydration drier, a special equipment designed and developed on the traditional belt-type drier, features well-directed, practicability and high energy efficiency and is widely suitable for drying all kinds of regional and seasonal vegetables and fruits such as garlic, pumpkin, Konjak, white radish, yam, bamboo shoot. Our company is the most experience manufacturer of vegetable drier and our technicians long-term follow-up services to these users and in-depth study of users’ operation, so that to get the first-hand practice information combined with foreign advanced technology and seek to improve our equipments. Up to now, the 3rd DWT series vegetable dehydrations drier has been designed. Based on our company’s experience for more ten years, We supply customers the most applicable and higher quality vegetable drier in accord with the properties of materials and the customers’ requirements.
Working principle:
◆Vegetable dehydration drier consists of feeder, dry bed, heat exchanger, wet exhaust fan, etc.
◆During the drier operation, cool-air is heated by heat exchanger; with scientific and rational circle method, hot-air passes through the materials on the bed and then carry out the uniform heat exchange. Under the action of circle fan, hot air-flow of each unit carry out the hot air circulation and finally discharge all the air with low-temperature and high humidity, so that to finish whole dry process stably and with high efficiency.
Features:
◆Dry area, air pressure, air quantity, dry temperature, net-belt running speed all can be adjusted to adopt the requirements of vegetable characteristic and quality.
◆According to the different characteristics of vegetables, to adopt different process and to add necessary auxiliary equipments.
Application Range:
◆It can satisfy the dry of rhizome,stalk and leaf kinds of stripy, bulk, flake and large granular vegetable materials and be big batch process. Meanwhile, it can keep the products nutritional components, colour and so on with a maximum extent.
◆Typical dried materials are garlic, pumpkin, Konjak, white radish, yam, bamboo shoot, Horseradish, onion, apple.
Technical parameters:
|
Model |
DWT1.6-Ⅰ (Feeding) |
DWT1.6-Ⅱ (Middle) |
DWT1.6-Ⅲ (Discharging) |
DWT-2-Ⅰ (Feeding) |
DWT-2-Ⅱ (Middle) |
DWT-2-Ⅲ (Discharging) |
|
Width of net-belt（m） |
1.6 |
1.6 |
1.6 |
2 |
2 |
2 |
|
Length of dry section（m） |
10 |
10 |
8 |
10 |
10 |
8 |
|
Thickness of raw materials（mm） |
≤100 |
≤100 |
≤100 |
≤100 |
≤100 |
≤100 |
|
Using temperature（℃） |
50-150℃ |
50-150℃ |
50-150℃ |
50-150℃ |
50-150℃ |
50-150℃ |
|
Heat transfer 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 |
|
Oultine dimension（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 |
12×2.4×1.92 |
- To use the feeding/middle/discharging section of the same model of net-belt drier in the above table in series, so that to achieve the technological requirements of the production of dehydrated vegetables and drying; meanwhile to improve output significantly and to ensure products quality effectively.
- The height doesn’t include the height of fan and air pipe.
Process flow diagram
Note: because of the three series of vegetables dehydration drying production line, when used in production of vegetables drying generally USES two or more than two series using the product quality is better.
