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WUYE
Customizable
Customizable
12 months
Customized
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Product Description
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Design highlights
Food-grade material
Trolley + material tray system
Optimization of the air supply system
1.Food-Grade Materials
All components that come into direct contact with the material (such as trays and carts) are constructed from 304 stainless steel or food-grade plastic. Their smooth surfaces facilitate easy cleaning, effectively preventing metal corrosion and material contamination.
2.Cart & Tray System
High-Efficiency Loading: The drying carts feature a multi-tiered frame design (typically 6 to 20 layers) and are equipped with metal mesh trays (e.g., stainless steel or aluminum alloy). This provides a large surface area for material spreading and ensures excellent hot air penetration, making it ideal for sheet-like and granular materials (such as vegetables and medicinal herbs).
Flexible Mobility: The carts are fitted with swivel or rigid casters at the base, enabling quick entry and exit from the drying chamber. When integrated with a track system, this allows for continuous production-line operation, reducing manual handling intensity.
3.Optimized Air Supply System
Hot Air Circulation Technology: Multiple sets of fans and deflectors create a three-dimensional "horizontal + vertical" hot air circulation pattern, eliminating local temperature imbalances. This enhances drying efficiency by 20%-40% compared to traditional unidirectional airflow equipment.
Intelligent Dehumidification: Adjustable dehumidification vents are located at the top or sides of the drying chamber. Their operation is regulated in conjunction with humidity sensors to control moisture removal, preventing both over-drying and moisture regain of the material.
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Applicable
Case of Dried fruits-Apple
Case of Dried fruits-Lemon
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Technical parameters
During operation, the material to be dried is placed into baking trays, which are then loaded onto drying carts. The carts enter the drying chamber from the entrance. Simultaneously, hot air from the air supply system enters from the end of the drying chamber and flows counter-currently to the movement of the carts, ensuring full contact with the material. The drying chamber automatically controls the temperature, while the moisture and humidity are automatically exhausted by the fan.
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Products
The Liquid Nitrogen Tunnel Freezer utilizes ultra-low temperature (-196°C) liquid nitrogen (LN2) to achieve instant freezing, preserving product freshness, color, and nutritional value—critical for high-value items. By rapidly lowering product temperatures (at a rate of 5–10°C per second), it minimizes cell damage in delicate foods like sushi-grade fish, gourmet pastries, and probiotic yogurts. This equipment is also used in pharmaceutical processing for stabilizing temperature-sensitive biologics.
The 24-Hour Cycle Plate Freezer is specifically designed for commercial meat processing, enabling continuous freezing of bulk meat products such as beef cuts, poultry carcasses, and pork loins. Its hydraulically operated stainless steel plates apply uniform pressure to meat blocks, ensuring rapid heat transfer and minimizing ice crystal formation—critical for preserving muscle texture and juiciness. This equipment is widely used in abattoirs, meat packing plants, and distribution centers, supporting seamless integration into post-slaughter processing lines.
The Multipass Belt IQF Tunnel Freezer is engineered for large-scale food processing, offering low shrinkage and high product integrity across high-volume production runs. Its multi-tiered belt system maximizes freezing efficiency by exposing products to cold air (-30°C to -40°C) during multiple passes, making it ideal for dense or irregularly shaped items like French fries, chicken nuggets, and pizza toppings. This equipment integrates seamlessly into automated lines, from pre-processing to packaging, ensuring consistent quality in mass-produced frozen foods.
The Industrial IQF Freezer Machine employs Individual Quick Freezing (IQF) technology to freeze food products individually, preventing clumping and preserving texture—key for products sold as single pieces (e.g., frozen peas, shrimp, and berries). It uses high-velocity cold air (-30°C to -40°C) to create a protective ice glaze around each item, locking in moisture and nutrients. This equipment is essential for processors of fruits, vegetables, seafood, and ready-to-eat meals, supporting both retail and foodservice supply chains.
