| Customization: | Available |
|---|---|
| Type: | Dryer |
| Voltage: | 220/380V |
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| Model | Unit | Single JK03RD | Double JK03RD | Single JK06RD | Double JK06RD | Single JK12RD | Double JK12RD |
| Power Input | Kw | 5.5 | 11 | 9.5 | 18.4 | 16.4 | 32.8 |
| Heating capacity | Kw/h | 10.5 | 21 | 21 | 42 | 42 | 84 |
| Cooling capacity | Kw/h | 7.8 | 15.6 | 18 | 36 | 32 | 64 |
| Dehumidification amount | L/H | 12 | 24 | 25 | 50 | 50 | 100 |
| Max drying temperature | ºC | 75 ºC | |||||
| Warranty | year | 1 year | |||||
| How to dry Chinese noodles with KINKAI dryer |
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1. Shape noodles with cold air: Typically, strengthen air movements, and make use of a large quantity of dry air to remove surface moisture of noodles without the temperature raised to shape them first. The drying temperature is at 20 -26°C, and air humanity at 55-65% RH.
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2. Hold the humanity at a certain level for sweating: Strengthen ventilation to keep a good air circulation. Don't raise the temperature "abruptly" but on a "graded" basis. The drying time shall be 30-40 minutes with the temperature at 30 -35°C and the humanity at 75-85% RH.
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3. Raise the temperature but reduce the humanity: After the phase above ends, it is necessary to raise the temperature further and to reduce the humanity to make sure that most of water in noodles is evaporated on a complete and timely basis. The drying time is 90 minutes with the temperature at 35-45°C and the humanity at 65-75% RH.
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4. Reduce the temperature for heat dissipation: After the phases above, noodles are almost dehydrated and their structure is fixed. At this moment, you can keep the air moving to lower the temperature of noodles and to remove some water until their moisture content satisfies the quality standards. Hold the airing temperature at 26-28°C and the humanity at 50-60% RH for about 90 minutes.
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