- Fruit & Vegetable Dryer
- Spices Drying Machines
- Industrial Food Dryer
- Drying Auxiliary equipment
Fish heat pump dryer use the ambient air heat transferred to the surface of the material,the surface is wetted and evaporated.fully use natural medium heating to dry ,to achieve ”zero”pollution emissions,energy efficient,safe and environmentally friendly.
the fish drying system basic on heat pump technology and it can control the temperature and mositure automatically, suitable for dried fish, dried shellfish, fish glue, dried squid, shark's fin, abalone, sea cucumber, shrimp and other fish, shrimp, shellfish, algae and other seafood drying.
1. The drying process fully meets the food security requirements
2. The chamber has clean and safe conditions,the finished product has good color and lustre;
3,Automatic control, reducing manual and labor intensity;
4,No waste water/exhaust/waste residue in the drying process.The working environment is good and comfortable.
5. Long service life, low running cost and good economy;
6. Automatic control of temperature and humidity; Temperature, humidity in drying process has small fluctuation,drying quality is stable and reliable.
|Operating Temperature Range||-10℃|
|Maximum Air Temperature||75℃|
|Rated Heating Capacity||10.5kw||36kw||22kw||43kw|
|Draining Capacity||12kg/hr||50 kg/hr||25 kg/hr||50 kg/hr|
|Host Input Power||2.8 kw||9.6 kw||6.5 kw||13 kw|
|Host Size(L*W*H)||1675*860*1280(mm)||2120*1330*1553(mm)||1930*1150*1315(mm)||2220*1330*1555 (mm)|
|Weight Of Host||180kg||459kg||292kg||468kg|
|Board Room Size(L*W*H)||3500*2100*2200(mm)||8000*2800*2200(mm)||5300*2200*2200(mm)||8400*3000*2200(mm)|
|Number Of Fans||6||24||8||16|
|Single Fan Power||0.25 kw|
|Number Of Trolley||4||12||6||12|
|Trolley Type||Integral /Split type|
|Trolley Material||Galvanized /stainless steel|
|Number Of Trays||96||288||144||288|
|Tray Material||PP polypropylene /304 stainless steel|
Inquire About Our heat pump fish dryer
Please fill out the form below and we will get back to you within 24 hours of your submission.