Cabbage dehydration dryer - green pepper dehydration machine, dehydrated vegetables, vegetables off ..

Introduction cabbage dehydration dryer / green pepper dehydration dryer is drying yam, beans, cabbage, cucumber, cassava slices, garlic, pumpkin, carrots konjac, green peppers, red peppers, lettuce, grapes, spinach, kiwi, zucchini ideal equipment bamboo shoots, horseradish, onions, apples, sweet potato slices, eggplant slices, potatoes, tomatoes, candied fruit, chestnuts, tea, carrots, mint leaves, lemon balm, chives, rose, lavender and so on. Overview DW dehydration dryer is in the traditional net belt dryer, based on the research and development of special-purpose equipment, highly targeted, practical, high energy efficiency, widely applicable to all types of local and seasonal vegetables, fruits The dehydration. Such as: garlic, pumpkin, konjac, radish, yam, bamboo shoots. Our company is the most experienced vegetable drying equipment manufacturers, factory technical personnel long-term follow-up service to these users, in-depth study of the user to debug, get first-hand practical materials combined with foreign advanced technology and constantly improve and perfect equipment. So far, it has been developed to the third generation DWT series vegetable dehydration dryer, when we as users, production equipment, according to the desired characteristics of the dried product, the user process requirements, combined with the experience accumulated over thirty years, is designed for users create the most suitable, best quality vegetables drying equipment. 1. Scope of adaptation to meet the root, dried and high-volume continuous production stems, leaves class bars, cakes, vegetable material while maximizing the retention of nutrients and product color. 2. Typical was dried branch are: garlic, pumpkin, carrots, konjac, yam, bamboo shoots, horseradish, onions, apples. Flakes, large granular and so on. Features 1. Drying area, air pressure, air flow, the drying temperature mesh belt running speed can be adjusted to suit the characteristics of vegetables and quality requirements. 2. According to the characteristics of vegetables. Using a different process and add supporting the necessary auxiliary equipment.