| Customization: | Available |
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| Type: | Dryer |
| Voltage: | 220/380V |
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| How to dry sausage with KINKAI dryer |
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1. Dry at a high temperature: Dry it at 65-68°C for 3-4 hours to let materials ferment to keep them tasty.
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2. Dry at slow speed: Hold the temperature at 50-55°C and the humanity at 45% for 4-5 hours to form color and to compress and shape the casing. In this phase, the casing turns fresh red from light red on a gradual basis, and start to shrink. Note that it would be better to use cold air and hot air at turn to prevent the casing from getting hard.
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3. Dry at rapid speed: The temperature is key to this phase. It is necessary to increase the temperature to 58-60°C and to hold the relative humanity at 38% to accelerate drying. This phase lasts 10-12 hours. The dried sausage contains 17% of moisture by weight.
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