Cold air drying room The L series

for seafoodherbsfor meat

The refrigeration drying chamber implements the process: employing air with decreased temperature and humidity, accomplishing a compelled circulation among materials, gradually decreasing materials’ moisture content to attain the mandated level. During the enforced circulation, the decreased temperature and humidity air continually soaks up moisture from the exterior of materials, the saturated air travels through the evaporator, as a result of the refrigerant’s evaporation, the evaporator’s surface temperature falls below the ambient temperature. The air cools, the moisture is removed, then the removed moisture is expelled by the water collector. The decreased temperature and humidity air then reenters the condenser, where the air is heated by the elevated temperature gaseous refrigerant from the compressor, resulting in dry air, which subsequently blends with the saturated air to generate decreased temperature and humidity air, conducting repetitive circulation. Materials dried by the refrigeration dryer not only uphold their original quality, but also are more convenient for packing, storing, and shipping. Advantage Temperature: Adjustable within 5-40℃. Replicate the natural atmosphere of autumn and winter to achieve natural drying effect, leading to sturdy meat texture without oxidation or spoilage. Adjust temperature and humidity to suit the drying process of each material. Suitable for low-temperature air drying in the meat, poultry, aquatic products, seafood, and medicinal herbs sectors, etc. Standardized drying process ensures preservation of nutrients, retention of distinct taste, and no distortion or color change. Tailored products, ODM&OEM accessible.