The DWT series dehydrated vegetable dryer is a drying equipment developed on the basis of traditional mesh belt dryers. It has strong pertinence, practicality, high energy efficiency, and is widely used for dehydration and drying of various regional and seasonal vegetables and fruits, such as garlic slices, pumpkin, taro, white radish, yam, bamboo shoots, etc. It has more than 50 users and more than 80 sets of online equipment. It is an experienced vegetable drying equipment production enterprise in China. The factory's scientific and technological personnel have been tracking and serving these users for a long time, conducting in-depth debugging and research, obtaining first-hand practical information, and combining advanced foreign technology to continuously improve and perfect the equipment. So far, we have developed the third-generation DWT series vegetable dehydration dryer. We are producing and manufacturing equipment for users. According to the characteristics of the desired dried product and the user's process requirements, Based on over a decade of accumulated experience, we have designed and produced suitable and high-quality vegetable drying equipment for our customers.

The vegetable dehydration dryer consists of main components such as a feeder, drying bed, heat exchanger, and dehumidification 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 make the hot air flow through the dried material on the bed surface for uniform heat and mass exchange. The hot air flow in each unit of the machine is circulated by the circulation fan, and then the low-temperature and high humidity air is discharged, completing the entire drying process smoothly and efficiently.

Note: The picture shows a vegetable dehydration and drying production line formed by three units connected in series. When used for vegetable dehydration and drying production, two or more units connected in series are generally used to obtain better product quality.

1, drying area, wind pressure, air volume, drying temperature, mesh speed can be adjusted to adapt to the characteristics of vegetables and quality requirements.

2, according to the different characteristics of vegetables, the use of different process water flow and add supporting necessary auxiliary equipment.

It can satisfy the drying and mass continuous production of root, stem, leaf and other vegetable materials such as strip, block, flake and large particle, while retaining the nutritional composition and color of the product. Typical dried materials are: garlic slices, pumpkin, carrot, konjac, yam, bamboo shoots, horseradish, onion, apple and so on. Such as: Kelp, seaweed, coffee beans, sesame seeds, pepper, chili, parsley, lychee, laurel garden, gluten, taro, walnut, sweet potato, purple sweet potato, sweet potato, chestnut, antiseptics, food, carrageenan, shrimp, shrimp, daylily, green bean, Green bean, potato, fungus, champagne nut, oyster, squid, sea cucumber, abalone, jellyfish skin, mahogany, beancurd skin, nuts, wild vegetable, tomato, strawberry, blueberry, prune, blackberry, sour date, hawthorn, pecan, mango slices, coconut meat, pineapple, water cane, cantaloupe, etc.