Infrared drying equipment

An effective way to preserve fruit and vegetable products is the selective active dehydration of products under the influence of infrared radiation of a certain wavelength, without the use of intense heating, which allows you to preserve the organoleptic qualities of the product, achieve high product recoverability up to 100% (vitamins up to 80%) and significantly reduce the drying time. According to technical characteristics, the loading of one installation allows for one session to dry about 160 kg of products. The electronic control system allows you to set the drying temperature in the range from 40 to 90 ° C. The US-12 drying unit is combined and allows you to use the positive aspects of both convective and low-temperature infrared heating. For this, the number of loading trays has been increased (up to 48 pcs.), The speed of the drying agent (air) with its preheating has been increased, which has increased the efficiency of the installation by 15-20%.