Technological process

The material is brought into the steam boiler through the previous spray pressure cleaning, and after being evenly and dehydrated by the second steam steel spray homogenization device, it is brought into the dryer by the conveyor belt, and the operating speed of each section of the belt is adjusted. The cold air enters the centrifugal fan from the fresh air supplement port, is heated by a finned heat exchanger, and enters the dryer. It is accelerated through a special structure to penetrate the material layer and fully contact the wet material for heat exchange. The moisture in the material is evaporated into water vapor, which is carried away along with the hot air. Part of the wet air is discharged from the dehumidification port, and the other part is recycled. Due to the different moisture content of the materials in each unit, the ratio of moisture discharge to circulating air in each unit also varies, and the humidity of the hot air varies throughout the entire drying process. In the early stage of drying, the material has a high moisture content. Through the internal drying oven, each unit strengthens dehumidification, greatly improving drying efficiency.

Equipment characteristics
A. The contact part of the material is made of polyvinyl chloride high-temperature mesh belt, and the entire machine is made of stainless steel, which meets the hygiene requirements of green food and has a beautiful and elegant appearance
B. High degree of industrialization, automation, and operational flexibility. Each unit's circulating air volume, circulating air temperature, exhaust air volume, and mesh belt operating speed are independently adjusted
C. The production process does not require manual intervention, and the materials are automatically flipped over throughout the entire drying process, eliminating the introduction of pollutants.
D. The cooking materials are automatically brought in, and each unit is cycled. High temperature cooking is carried out to remove floating objects, and after secondary cleaning and dehydration, they enter the dryer.
E. Low labor intensity, good working environment, and workers do not need to operate in high-temperature environments.
F. Low energy consumption, high heat utilization efficiency due to the use of jet penetration hot air circulation.
G. It is currently an advanced aquatic product processing equipment both domestically and internationally, with strong practicality and wide adaptability, suitable for drying and dehydration of various aquatic products (shrimp skin, cloves, silver fish, etc.).

Technical parameters of PWE-160Y2 multi-layer steam flow dryer

1、
304 national standard stainless steel size: length 20000mm * width 3650mm * height 3500mm 304 national standard stainless steel
Inner wet drainage pipe: 304 national standard stainless steel pipe
Polyacetate high-temperature transmission mesh belt

2、
KL type surface heat exchanger aluminum rolled ribs
Gas consumption: t/h
Heat exchanger hot water recycling rate: 20%
Temperature inside the box: 120C-60C
Full digital display automatic temperature control: 130C-40C
Variable frequency speed regulation: 0-120 rpm

3、
DF-E double inlet multi wing fan 304 stainless steel
Hot air flow rate: m3/h 85000

4、
SF type low noise axial flow fan stainless steel
Moisture discharge rate (m/h 100000)

5、
Power consumption: 128KW

6、
Thermal efficiency: 95%
Dehumidification (t/h3) Salinity: 0.8C
Shrimp processing yield (Kg/h 7500)

1. Boiling pot
2. Crossing the bridge
3.8000mm specification drying oven
4. Exhaust fan
5. Hair blowing machine
6. Dust removal isolation area
    6.1) Static zone
    6.2) Relaxation zone
    6.3) Pressure Zone
7. Side analysis diagram of dust removal isolation area
8. Clean water filter tank
    8.1) Drainage pipes
    8.2) Water outlet
9. Side Analysis of Clean Water Filter
    9.1) 8-mesh network
    9.2) Sand filtration area 9.3) Stone filtration area
    9.4) Cement column
    9.5) Sewage pipe
10. Steam separation cylinder

Due to its perishability, most foods find it difficult to maintain their freshness through traditional storage methods. Therefore, drying is a commonly used method of preservation. A dryer is a device specifically designed for drying food. It can gradually evaporate water from food by controlling parameters such as temperature, humidity, and wind speed, thereby achieving the goal of drying. This type of machine is widely used in fields such as seafood processing factories and food processing factories, not only improving the quality and quality of products, but also extending the shelf life of products. In addition, the dryer has the advantages of energy conservation, environmental protection, easy operation, and low cost, which can not only meet production needs but also protect the environment, making it a very practical equipment.