Industrial drying chambers
The chamber dryer is designed for industrial-scale drying of various food products, such as fruits, berries, vegetables, herbs and greens, fish and meat cuts. The main thermal elements are heat pumps, which ensures high efficiency of the unit.
Chambers for drying vegetables, fruits, berries, meat and fish
Field of application of industrial drying chambers:
- Drying of food products (berries, fruits, vegetables; meat, poultry, fish; mushrooms, nuts; cereals and pasta; snacks, chips, slices).
- Drying food products (fish, meat, fruits, vegetables).
- Production of finished products and semi-finished products for the food industry.
Convection drying
Convection drying – drying with heated air of raw materials located on trays, by the method of horizontal blowing of each tray. The temperature is determined on the control module from +35C to +120C and is maintained in the chamber during the drying cycle. Convection chambers have adjustable air supply and removal of moisture-saturated air through an exhaust fan with power adjustment on the control module. Inside the chamber, the flows are evenly distributed to all trays, regardless of their location. The convection drying method is the most common and effective. It can be used for any raw material without disturbing the fiber structure, color, appearance and preservation of useful elements. On the control module, you can set the drying temperature from +35C to +120C, as well as manage the drying cycle time and adjust the power of the exhaust and internal ventilation, cameras can be modified and added – with a start delay timer, cyclic drying mode, cooling mode after drying, exhaust mode ventilation on the humidity sensor.
Condensation drying
In condensation drying, unlike convection drying, the drying process takes place at a temperature of +30C to +40C. The chamber can operate in a closed cycle without forced drainage of water through ventilation. In this case, the moisture-saturated air passes through the dryer, where the moisture condenses and is removed through the drainage channel. After the dryer, the already dry air enters the thermal block and back into the chamber with supply to each tray. To speed up the drying process at low temperatures, there is forced ventilation, which can be turned on to quickly remove moisture from the drying chamber. Condensation method of drying is mainly used for certain technologies that require keeping a low temperature when drying the product, and the condensation unit helps to remove moisture from the chamber more efficiently. On the control module of the drying chamber, you can set the humidity indicators at which the dehumidifier unit is turned on, set the drying temperature from +30С to +40С, the drying cycle time, adjust the power of the exhaust and internal ventilation.
Description of the scheme of operation of the dryer for vegetables, fruits, meat and fish
Loading carts with the product roll into the chamber through the loading door, the door is closed and the operating mode is selected. When the unit starts up, turns on the heat pump, electric heater and fans that create an air flow to blow the product and the heat pump. The electric heater is designed to accelerate the heating of the product in the chamber and exit to the specified operating mode. After entering the set mode, the electric heater turns off. The heat pump provides pumping of thermal energy in a sealed chamber without releasing it into the atmosphere. Thanks to this, it is possible to achieve high efficiency of the installation. Condensation and removal of collected moisture also occur inside the industrial dryer. This is the moisture extracted from the product under low-temperature drying conditions.
We offer a full range of solutions for drying, processing and storage of food products:
