1 Drying efficiency could arrives 80%-90%. Heat transfer coefficient K is 100-300Kcai/h.m2℃. Evaporation capacity is 10-30Kcai/h.m2.
2 The dryer support continuous operation and batch operation, support vacuum drying for thermal sensitive material and normal drying. Support heating, evaporating and cooling.
3 Thermal oil, steam, hot water and chilling fluid are available to be used as heating/cooling medium
4 Special structure of paddle which has large heating area.
Dry fruits, like apple, mango, pineapple, apricot, persimmon and ect. Dry vegetable, like tomato, ginger, garlic, pepper and ect. Dry meat, like beef, pork, chicken, rabbit and ect. Dry seafood, like fish, shrimp, squid, sea cucumber and ect.