| Customization: | Available |
|---|---|
| Type: | Dryer |
| Voltage: | 220/380V |
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| SINGLE DRYER + DRYING CHAMBER | ||||
| MODEL | UNIT | JK03RD | JK06RD | JK12RD |
| POWER INPUT | KW | 5.5 | 9.5 | 19.4 |
| POWER SUPPLY | V/PH/HZ | 380V/3PH,50/60HZ | 380V/3PH,50/60HZ | |
| 220/1PH,50/60HZ | ||||
| RATED CURRENT | A | 9.6A(380V),22A(220V) | 19.0 | 39.0 |
| HEATING CAPACITY | KW | 10.5 | 21.0 | 42.0 |
| COOLING CAPACITY | KW | 7.8 | 18.0 | 32.0 |
| DEHUMIDIFY | L/H | 12.0 | 25.0 | 50.0 |
| MAX TEMPERATURE | °C | 75 | 75 | 75 |
| WORKING CONDITION | °C | 0-43 | 0-43 | 0-43 |
| ELECTRIC SHOCK PROTECTION GRADE | I | I | I | |
| MAX EXHAUSE PRESSURE | MPa | 3.0 | 3.0 | 3.0 |
| NOISE | dB(A) | 75 | 75 | 75 |
| POWER CONSUMPTION | KWH | 4.8 | 8.5 | 15.0 |
| ELECTRIC HEATER | KW | 3.0 | 6.0 | 12.0 |
| BLOWING TYPE | / | HORIZONTAL BLOWING | ||
| DIMENSION OF DRYER | MM | 1675*860*1280 | 1760*1060*1280 | 2120*1360*1590 |
| WEIGHT | KG | 180 | 285 | 480 |
| DOUBLE DRYER + DRYING CHAMBER | ||||
| MODEL | UNIT | JK03RD(*2) | JK06RD(*2) | JK12RD(*2) |
| POWER INPUT | KW | 11.0 | 18.4 | 32.8 |
| POWER SUPPLY | V/PH/HZ | 380V/3PH,50/60HZ | 380V/3PH,50/60HZ | |
| 220/1PH,50/60HZ | ||||
| RATED CURRENT | A | 22A(380V),50A(220V) | 37.0 | 66.0 |
| HEATING CAPACITY | KW | 21 | 42.0 | 84.0 |
| COOLING CAPACITY | KW | 15.6 | 36.0 | 64.0 |
| DEHUMIDIFY | L/H | 24.0 | 50.0 | 100.0 |
| MAX TEMPERATURE | °C | 75 | 75 | 75 |
| WORKING CONDITION | °C | 0-43 | 0-43 | 0-43 |
| ELECTRIC SHOCK PROTECTION GRADE | I | I | I | |
| MAX EXHAUSE PRESSURE | MPa | 3.0 | 3.0 | 3.0 |
| NOISE | dB(A) | 75 | 75 | 75 |
| POWER CONSUMPTION | KWH | 9.6 | 17.0 | 15.0 |
| ELECTRIC HEATER | KW | 6.0 | 12.0 | 30.0 |
| BLOWING TYPE | / | HORIZONTAL BLOWING | ||
| DIMENSION OF DRYER | MM | 1675*860*1280 | 1760*1060*1280 | 2120*1360*1590 |
| WEIGHT | KG | 180*2 | 285*2 | 480*2 |
| How to dry mangoes with KINKAI dryer |
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1. Select fresh ripe mangoes: Li Song mango, Zi Hua mango and wild mangoes grown in Hainan are suitable for processing. Full pulp contributes to the rate of finished products. It would better that mangoes are nearly ripe. If the maturity is low, mangoes taste bad with poor color. They are perishable in case of post-maturity.
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2. Washing: Put mangoes in the tank, rinse them with clear water flow, select unqualified ones, put qualified ones in the plastic baskets by size, and strain water
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3. Peeling: Use a stainless steel knife to remove exocarp and scars by hand. Make sure the surface is smooth and even and all exocarp is removed. If not, tannin in the exocarp is easy to get brown in the process, which has a negative impact on color of finished products. Use a sharp blade to cut peeled mangoes into slices on a vertical basis. Each slice is 8-10 mm thick. The kernel still with some pulp can be made into juice.
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4. Color protection: Use sulfur to smoke or soak slices to protect their color.
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5. Drying: Put the mango slices on the rack (if soaked with sulfur, strain water first), and put the rack in the cabinet to dry the mango slices up.
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6. At the beginning, the temperature shall be held at 70-75°C. In the later phase, the temperature shall be at 60-65°C. Pay attention to turning over and rewetting in the drying process.
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7. When the moisture content of the product reaches the drying requirement, it is generally about 15%~18%. The product is placed in an airtight container to soften for about 2~3 days, so that the moisture content of each part is balanced, the texture is soft and the packaging is convenient.
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