Small Stainless Steel Dehydrated Vegetable Belt Dryer
|1-2 3-4 5+|
|FOB Unit Price:||US $107,000 US $106,000 US $105,000|
|Purchase Qty. (Pieces)||FOB Unit Price|
|Payment Terms:||L/C, T/T, D/P, Western Union, Paypal, Money Gram|
- Model NO.: DWC1.6-II
- Heating Mode: None
- Drying Medium: Air
- Type: Multistage
- Drying Aection Lenght(M): 10
- Area of Heat Conduction (M2): 398
- Trademark: Jingzhu
- Specification: 12*1.81*1.9
- Movement Way: Fixed
- Material Status: a Variety of Available
- Operation Pressure: None
- Belt Width(M): 1.6
- Temperature(Oc): 50-150
- Driver Power(Kw): 0.75
- Transport Package: Can Negotiate
- Origin: Changzhou
The machine consist of a dding device, dry bed heat exchanger , dramp exhaust fam and so on.
When operation, air will be entered into the drier and heated through heatexchanger . Being adopted scientic and reasonable circular method, the hot air will pass through raw materials to be dried on the bed and make uniform heat exchange. Under the action of cycle fan, the hot a ir s tream inside each unit of the drier will carry out hot a ir cycle. F inal a ir with low temperature and high damp will be out. The whole drying process with stably and high effect will be finished.
DWC Series Dryer for Vegetable Dehydration is special equipment researched and developed on the basis of traditional net belt drier. It has stronger pertinency, practicability and high efciency of energy. It is wide used for all kinds of vegetables dehydration such as garlic, cushaw, konjak, white radish, yam, bamboo shoot, etc at different region and season. We are making advanced productive equipment for customers. According to the characteristics of raw materials to be dried and the process requirements of customers and combined the accumulated experience for more ten years, we have made the
most suitable and the best drier for vegetables dehydration to supply customers.
Its dry area, air pressure, air amount, dry temperature and speed of net belt can be adjusted in order to suitable for dierent characteristics of vegetable and the requirement of quality.
It can adopt different process and equip necessary auxiliary equipment in accordance with dif ferent characteristics of vegetable.
|Item \ Model||DWC1.6-I|
(fed table )
(fed table )
|Drying Aection Lenght(m)||10||10||8||10||10||8|
|Thickness of the material to be covered(mm)||≤100||≤100||≤100||≤100||≤100||≤100|
|Area of heat conduction (m2)||525||398||262.5||656||497||327.5|
|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|