Marinated Meat Drying Equipment

--Sichuan Western Flag Drying Equipment Co., Ltd

WesternFlag Preserved Meat dryer adopts low temperature drying method close to natural drying, so that the quality o dried food is good. During the drying process, the material will not be deformed or cracked. This is more effective than other traditional drying equipment to protect the colour, aroma, taste, individual form and active ingredients of the material. There are common varieties of preserved meat, preserved sausage, preserved fish, preserved meat, preserved duck, preserved chicken and so on. The quality of preserved meat, in addition to its own materials and formulas, more critical is the control of the drying temperature, preserved meat production is very strict requirements on the temperature, the temperature is too high easy to change the taste, the temperature is too low drying easy to mould. In the drying and dehumidification production process, not only need to remove excess moisture inside the material, but also to retain the original aroma, taste, colour, shape and other taste and appearance of a high degree of integration.

Features of WesternFlag Preserved Meat Dryers:

1、Using internal circulation structure, the circulating air duct is in the same space with the material layer in the way of sandwich, and the external circulating air duct exposed to the air is outlawed, which makes it possible to increase the loading capacity and save energy consumption under the same area;

2、This dryer adopts custom-made high-temperature resistant axial fan as the circulating fan, fan impeller and motor shell made of aluminium, temperature resistance up to 130 ℃, the use of grease as a lubricant, once every two years for maintenance; drying room cross-section of the wind speed reaches more than 0.8m/s, compared with the traditional drying room to enhance the 2 to 3 times, which can greatly enhance the efficiency of dewatering;

3、The circulating fan adopts straight impeller, positive and negative work, the circulating wind direction is alternated left and right to ensure that the material is heated consistently left and right; set up the lower air outlet left and right wind cloth plate to ensure that the material layer is heated consistently up and down;

4、The moisture removal system uses a time relay intermittent moisture removal, moisture removal time can be set freely at intervals, by the electric actuator to perform the operation to close or open the top of the moisture removal air outlet; the top of the two rows of air outlets, a row of wet, the other row is automatically as a fresh air to make up for the mouth;

5、The heater and circulating fan synchronous split into the same number, group start, reduce the start-up load, stability stage group work to reduce energy consumption;

circulating fan

6、The body of drying room adopts internal and external stainless steel plate sandwich insulation glass rock wool one-piece compression moulding; on-site assembling combination, reduce transport costs to improve the installation efficiency, easy to dismantle and move to enhance the stability of the house body.WsternFlag Preserved Meat Dryer, applicable to a wide range of 365 days a year without climate impact, can be applied to agricultural and sideline products to improve their economic value. Fruits and vegetables, dried fruit, tobacco, wolfberry, drying vegetables (chilli, etc.), edible fungi (shiitake mushrooms, mushrooms, fungus, etc.), Chinese herbs (honeysuckle, wolfberry, ginseng, star anise, etc.), seafood (fish, shrimp, squid, kelp, etc.), fresh fruit (jujubes, cinnamon, walnuts, etc.), dry fruits and other drying.