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Address：Three Hekou Industrial Zone, Zhenglu Town, Changzhou
Contacter：Mr Fang
Phone：1350614400976
Tel：0519-88909038
Fax：0519-88909038
Website：www.ielixmu.org
Email：fangqun1968@163.com
Zip code：213115
Product
DW multi-layer belt dryer
Detailed Description
Working principle
??Vegetable dehydration dryers are
composed of main parts such as feeder, drying bed, heat exchanger and
dehumidifying fan. Dryer work. The cold air is heated by a heat
exchanger and a scientific and rational circulation method is adopted so
that the hot air passes through the dried material on the bed surface
to perform a uniform heat and mass exchange, and the hot air flow in
each unit of the body is subjected to hot air circulation under the
action of a circulating fan. Finally, the low-temperature and
high-humidity air is discharged, and the entire drying process is
completed smoothly and efficiently.
Product Description
??DWC dewatering dryer is a special equipment developed on the basis of traditional mesh belt dryer .
It has strong pertinence, practicality and high energy efficiency. It
is widely used for dehydration and drying of various regional and
seasonal vegetables and fruits. Such as: garlic slices, pumpkin, konjac,
white radish, yams, bamboo shoots and so on. When we produce equipment
for users, according to the characteristics of the required drying
products, user's process requirements, combined with decades of
experience, the most suitable for the user to design and produce. The
best quality vegetable drying equipment .
The adapted materials
??can
satisfy the drying and mass production of vegetable materials such as
roots, stems, and leaves, blocks, flakes, and large particles, and can
also retain the nutrients and colors of the products as much as
possible.
??
Drying typical materials are: garlic slices, pumpkin, carrots, konjac,
yams, bamboo shoots, horseradish, onions, apples and so on.
Performance characteristics
??Drying
area, air pressure, air volume, drying temperature, belt speed can be
adjusted. To adapt to the characteristics of vegetables and quality
requirements.
??
According to the characteristics of the vegetables, different
technological processes can be used and necessary auxiliary equipment
can be added.
Process flow
Technical specifications
| model | DWC1.6-I ( Loading table) | DWC1.6-II (middle stage) | DWC1.6-III (discharge table) | DWC2-I (loading station) | DWC2-II (middle stage) | DWC2-III (discharge table) |
| Broadband (m) | 1.6 | 1.6 | 1.6 | 2 | 2 | 2 |
| Drying section length (m) | 10 | 10 | 8 | 10 | 10 | 8 |
| Material thickness (mm) | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Working temperature (°C) | 50-150 | 50-150 | 50-150 | 50-150 | 50-150 | 50-150 |
| Heat transfer area (m 2 ) | 525 | 398 | 262.5 | 656 | 497 | 327.5 |
| Steam pressure (Mpa) | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 | 0.2-0.8 |
| Drying time (h) | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 | 0.2-1.2 |
| Transmission power (kw) | 0.75 | 0.75 | 0.75 | 0.75 | 0.75 | 0.75 |
| Overall size (m) | 12×1.81×1.9 | 12×1.81×1.9 | 12×1.81×1.9 | 12×2.4×1.92 | 12×2.4×1.92 | 10×2.4×1.92 |
