KINKAI Heat Pump Dryer -- shiitake
Working Principle: A device that transfers heat from a colder area (ambient temperature) to a hotter area (drying chamber) by using mechanical energy, as in refrigerator.
How to dry shiitake with KINKAI.
Preparation: Pick up shiitake which are about half ripe and not watered for a day. Sort out the picked shiitake into groups, and then expose them in the blazing sun for 2-3 hours to remove some water; put shiitake in the plate with cap face upward and stem face backward on an even basis. Don't overlap or squeeze them, or Shiitake quality will be decreased due to damage. Make sure that shiitake is dried after 6 hours of picking. If refrigeration available, fresh shiitake can be kept longer.
Temperature control: Raise the temperature in the cabinet to 35°C, and then put shiitake into the cabinet. The temperature shall be lower at first, and then raise it gradually. Generally, raise 1-3°C within one hour, and the highest temperature shall be 70-75°C. Dry shiitake at 35-40°C for 6 hours, at 40-60°C for 8-10 hours and at 60°C below for two hours. The higher moisture content is, the more time it takes to dry fresh Shiitake. If the temperature increases abruptly at the beginning, the cap will not be round, chapped and become black, gills will be overlapped, and the activity of enzyme will be damaged. Shiitake will lose its original flavor accordingly. Dry shiitake until it is fully parched. Neither stop heating at will, nor change the temperature at a sudden, or shiitake will become black and its quality will decline.
Humanity control: Exercise strict control over the temperature, and timely dehumidify in the drying process. In the early drying process, dehumidify on a full-load basis as the temperature is 35-40°C; dehumidify at intervals at 40-60°C; and stop dehumidifying as the temperature is higher than 60°C. Shiitake will become white in case of excessive removal of moisture. Hygrophanous and yellow shiitake means that moisture is not removed in a proper way or the temperature is too low, especially heat supply is stopped in the drying process.
Drying quality inspection: After 16-18 hours of drying, open the cabinet door to check dryness of shiitake. Use your finger to press the place where the cap and the stem connects. If there is only indentation, dryness of shiitake is just enough. If you feel very soft and gills are soft too, continue to dry them. Dried shiitake has a unique fragrance with yellow, erect and complete gills. Moisture content in dried Shiitake is less than 13% by weight. Dried shiitake remains its original shape with round and flat cap and natural color.
What other product can also dry with KINKAI?
Dry vegetables like Radish, lettuce, pumpkin, carrots, spinach, cassava etc
Dry fruits like Apple, lemon, mango slices, dried longan, dried longan etc
Dry meat: fish, Sausage, jery beef, duck, ham ect
Others it can dry noodle, wooden, stick incense, herbs, floers ect.
Buying Guide
| Recommend Dryer + Drying Chamber Size |
| Item |
Description |
Product Capacity |
Drying Chamber size |
| 1 |
One unit JK03RD dryer + drying chamber |
300KG/batch |
4000x2000x2200mm |
| 2 |
One unit JK06RD dryer + drying chamber |
600KG/batch |
6000x2800x2200mm |
| 3 |
One unit JK12RD dryer + drying chamber |
1000KG/batch |
6000x3000x2200mm |
| 4 |
Two units JK03RD dryers + drying chambe |
1300KG/batch |
7000x2000x2200mm |
| 5 |
Two units JK06RD dryers + drying chambe |
1500KG/batch |
10000x2800x2200mm |
| 6 |
Two units JK12RD dryers + drying chambe |
3500KG/batch |
10000x3000x2200mm |
Any questions about the machine, please feel free to contact.
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