The traditional way of drying is greatly affected by the weather (easy to be affected by rainy days and humid weather).In addition, flies, bugs, ants, etc. will be attracted during the drying process, which is unhygienic and prone to mold and rot. Commercial production will be restricted, and products often cannot be delivered on schedule.
|Coal-fired drying||The drying room is equipped with a coal-fired tubular hot blast stove to dehydrate and dry the sausages by means of convection heat exchange. The disadvantages of drying sausages in this way are obvious. The product is polluted by coal ash and soot, the drying cycle is long (usually about 72 hours), and the energy consumption is large. The bacon needs to be "transformed" and "lifted" many times. The labor intensity is high, and the temperature and humidity of the drying process are difficult to control. , Sausage quality is unstable, and so on.|
|Sausage heat pump dryer||Air energy heat pump drying is an ideal way to dry sausage meat products at present. It is close to natural drying. The evaporation rate of surface moisture is close to the migration rate of internal moisture to the surface. The dried items have good color, good appearance and high product grade.|
|Crushing cavity size (mm)||500*480||1500*850||3000*1800|
|Blade diameter (mm)||200||550||600|
|Blade thickness (mm)||20||50/75||75/100|
|Number of blades||24||30/20||40/30|
|Can provide customized services|