They are used for drying fruit, vegetables and herbs. With the
chamber and tunnel driers the sliced fruit, vegetables or herbs,
are placed in plates which are arranged on shelves or trolleys
located in the drying chamber. With the belt driers the product
is continuously moved through the drying chamber, arranged on a
wire mesh belt from stainless steel. The method that we employ,
i.e. supplying the drying agent to the treated product in the
chamber and belt driers from above downwards, has a number of
advantages compared to the most often used methods which employ
blowing of the product in parallel above the plates (the belt),
or blowing of the plates (the belt) with material from below
upwards:
The possibility of blowing away the
dried product is eliminated, and as a
consequence the speed of the drying
agent can be considerably increased.
This leads to a considerable shortening
of the drying time during the second
period, when the temperature of the
material should not be raised above the
permissible values;
The drying process is intensified,
especially in the first period of the
drying, when the air speed is the main
mode feature;
The even distribution of the drying
agent is guaranteed along the section of
the plates and the belt. The standstill
zones and the local overheating of the
material are avoided.
The density of loading the material on
the plates or the belt is increased by
30%.
