Infrared dryers are designed for drying fruits, berries, vegetables, meat and fish on an industrial scale. The drying process is carried out automatically, in accordance with the specified parameters.
Features of the infrared drying unit
Drying chambers are produced to order with different productivity per hour. Drying is carried out with the help of infrared emitters, evenly located over the entire area of the conveyor belt made of Teflon, which eliminates the sticking of products. to create separate climatic areas in different parts of the conveyor where temperature, humidity and air flow speed can be regulated. The chamber can be equipped with shockproof glass doors to monitor the process drying.
Advantages of infrared drying units
IR technology for removing moisture and drying vegetables, fruits, berries, meat and fish has a number of undeniable advantages, compared to the traditional convection process, which involves the use of hot air, since she:
- Requires less electricity to evaporate 1 liter of water. Infrared rays can penetrate the product to a depth of 6-20 millimeters (depending on the type of equipment), heating it and the moisture contained in it. This process is more intensive than during hot air blowing, which means that the water evaporates faster. At the same time, the ventilation system is used only to remove steam from the chamber
- Allows to evenly heat the product across the entire width of the conveyor, which helps to avoid receiving overheated or under-dried vegetables and fruits
- Ensures sterilization of processed products when IR rays pass through their thickness. In the process of processing, various bacteria are suppressed or destroyed, which makes it possible to do without additional sterilization processes