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WUYE Machinery
Customizable
Customizable
12 months
Customized
Others
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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 material
The components that come into contact with materials (such as material trays and trolleys) are made of 304 stainless steel or food-grade plastic, with smooth surfaces that are easy to clean, preventing metal corrosion and contamination of the materials.
2. Trolley + material tray system
High-efficiency loading: The drying vehicle adopts a multi-layer frame design (commonly 6 to 20 layers), and is equipped with metal mesh material trays (such as stainless steel or aluminum alloy). The material has a large flat spreading area and good hot air penetration, making it suitable for sheet-like and granular materials (such as vegetables and medicinal materials).
Flexible movement: The bottom of the trolley is equipped with universal wheels or directional wheels, allowing for quick entry and exit from the drying chamber. When combined with the track design, it can achieve continuous operation in a production line style, reducing the intensity of manual handling.
3. Optimization of the air supply system
Hot air circulation technology: Equipped with multiple sets of fans and deflector plates, it achieves a "horizontal + vertical" three-dimensional hot air circulation, avoiding local temperature imbalance. The drying efficiency is 20%-40% higher than that of traditional single-direction equipment.
Intelligent dehumidification: Adjustable dehumidification ports are set at the top or side of the drying chamber. The dehumidification volume is controlled through the linkage of humidity sensors to prevent excessive drying or moisture regain of the materials.
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Applicable
Case of Dried fruits-Apple
Case of Dried fruits-Lemon
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Technical parameters
When the dryer work, the material to be dried is placed baking dish, place baking tray drying the car, drying the car turn into the entrance from the drying chamber, at the same time, hot air from the air supply system of dry material from the drying chamber end into the run reverse and drying the car, and materials for full contact. Drying chamber automatic temperature control,humidity and moisture automatically discharged 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.
