PRODUCT DESCRIPTION
Working principle with our drying machine:
1. Our dryer evaporator of refrigerant absorb the hot air from outside;
2. Then compressor works made the hot air temperature rise;
3. Then heat exchanger change the hot air into drying chamber;
4. Final vegetables/fruits /seafood/herbs will dried by the hot air circulating in drying chamber.
APPLICATION
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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* Drying fruits: Lemon, Pineapple, Litchi, Longan, Kiwi fruit, Mango, Banana, etc.
* Drying vegetables: Mushrooms, Okra, Chilli, Chinese yams, Bamboo shoot, etc.
* Drying seafood: Sea fish, Shrimp, Trepang, Hippocampi, etc.
* Drying flower &tea: Green tea, Puer, Black tea, The Guanyin, etc.
* Drying food: Sausage, Preserved pork, intestine and casing, rice noodle, noodle, beancurd sticks, etc.
* Drying herbs: PSEUDO-GINSENG, Aniseed, Honeysuckle, Luo Han Guo, etc.
* Drying wood: red wood, bamboo products, etc.
* Drying incense: inscense, mosquito incense, etc.
√ How to dry momordica grosvenori with KINKAI dryer
Divide momordica grosvenori which have been saccharified and sweated into three grades, big, medium and small, put them in drying cabinets separately. Start KINKAI air source heat pump dryer to raise the temperature. In the drying process, the temperature goes through three stages, low, high, and low.
Δ Phase 1: Remain the temperature at 20°C -24°C in the drying oven to dry momordica grosvenori with high moisture content for 2-3 days while start automatic function of moisture removal to evaporate water gradually.
Δ Phase 2: Raise the temperature gradually to evaporate water. The humanity system will exhaust moisture automatically to remove water vapor. The phase lasts 2-3 days to remove most water.
Δ Phase 3: Reduce the temperature to 55°C -60°C and continue to dry momordica grosvenori for two days to lose their weight to 25-30% of fresh ones. Halt KINKAI air source heat pump dryer to make the dried fruits to cool down naturally. Lastly, take cool momordica grosvenori out of the cabinet.
PACKING & DELIVERY
OUR SERVICE
Payment Service.
* L/C
* T/T
* Western Union
Pre-Sales Service.
* Inquiry and consulting support.
* Sample testing support.
* View our Factory.
After-Sales Service.
* Technical support for your installation, operation and maintenance.
* One year's warranty, and you can pay for extended warranty.
* Spare parts and technical support at most economic prices after the warranty.
OUR COMPANY
CONTACT INFORMATION
Welcome to contact me if you want to get more information about our products!!
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