Drying essence is taking moisture away, but taking away the moisture temperature is not the most critical factor. The key for drying is depending on relative humidity within certain space, Baixin company took advantage of the dry essence, originality developed a "Closed Cycle" dryer, changed the traditional heat pump dryer "bake" to "dehumidifier”. Its several advantages were unmatched by the traditional heat pump dryer.
Baixin konjak dehydrator has a compact structure, great energy-saving, wide application, high drying quality, easy operation, simple installation, and removable. it is the best drying equipment for small firms, drying experiments, and scientific research. The users only connect the power to use, which is the easiest operation heat pump dryer.
Advantages of the konjak dehydrator:
Application of the konjak dehydrator:
What can they dry?
Fruits and Vegetables, Pasta, Tea, Flowers and Leaves, Nuts and Seeds, Herbs and Spices, Meat and Petfood, Seafood.
It can be used for drying fresh food separately or even together without the worry of mixed fragrances.
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1: Pick konjak
Due to the different quality and maturity of konjak, unsuitable konjak should be picked out before drying.
2: Clean the konjak
To clean the surface dust of konjak, if the output is large, it is recommended to use a professional konjak cleaning machine.
3: Konjak cutting or slicing
Cut a konjak into half or more slices, which can effectively reduce the drying time and improve the drying efficiency. (This can be cut or not cut according to needs.) If the output is large, professional konjak slicers can be chose.
4: Put the konjak on the tray
Spread the konjak evenly on the tray with a thickness of about 5 cm, and then put them in the drying oven.
5: Konjak dehydration
Set the temperature in the drying room to 65°C and the humidity to 10%. Dry for 6~8 hours to complete the konjak dehydration.
The dried konjak will regain moisture when they are in direct contact with the air, so a sealed package is required. If you use vacuum packaging, you can better preserve the color and aroma of konjak.
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