Changzhou Su Li drying equipment Co., Ltd.
Model No.: DW
Movement Way: Fixed
Heating Mode: Transmission
Material Status: Granule, Power, Strap, Bulk, Other
Drying Medium: Superheated Steam, Air, Other
Operation Pressure: Atmospheric Pressure
Brand Name:: Suli
Weight:: Deponds On The Model
Material:: Stainless Steel, Carbon Steel
Quantity Of Unit:: 4-12
Belt Width:: 1.2m-3.85m
Length Of Drying Section:: 8m-24m
Operation Temperature:: 50℃-140℃
Steam Pressure:: 0.2Mpa-0.8Mpa
Packaging: wooden box
Place of Origin: changzhou,jiangsu
Supply Ability: 1~1000
SULI drying equipment specializes in producing belt dryers for Dehydrated Vegetable Mesh Belt Dryer.
The adapted materials
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 nutrients and colors of the products as much as possible. can not only satisfy the drying and mass production of vegetable materials such as roots, stems, leaves, blocks, flakes, and large particles, and can but also retain the nutrients and colors of the products to the utmost extent.
Drying typical materials are: garlic slices, pumpkin, carrots, konjac, yams, bamboo shoots, horseradish, onions, apples and so on.
Vegetable dehydration dryers are composed of main parts such as feeder, drying bed, Heat Exchanger and dehumidifying fan. 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 a uniform heat and mass exchange, and the hot air flow in each unit of the body is subjected to hot air circulation under the action of a circulating fan. Finally, the low-temperature and high-humidity air is discharged, and the entire drying process is completed smoothly and efficiently.
Drying area, air pressure, air volume, drying temperature, belt speed 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.
|model|| DWC1.6-I |
( Loading table)
| DWC1.6-II |
| DWC1.6-III |
| DWC2-I |
| DWC2-II |
| DWC2-III |
|Drying section length (m)||10||10||8||10||10||8|
|Material thickness (mm)||≤100||≤100||≤100||≤100||≤100||≤100|
|Working temperature (°C)||50-150||50-150||50-150||50-150||50-150||50-150|
|Heat transfer area (m 2 )||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|
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