HKD-300 Far-infrared Continuous Dryer

Continuous Far-infrared Drying MachineFar-infrared Continuous DryerHKD-300Product Features- Fruits with 94% moisture (citrus, pineapple, apples, etc.) and vegetables can be continuously dried to about 3% moisture within 2 hours- Low-heat drying preserves color, aroma, and texture for optimal marketability; suitable for small-batch, multi-product production- Models for various drying objectives in small-batch production- Suitable for operations with hourly throughput of 50-350 kg (varies by item)- Enables development to production of high value-added products- Uses a combination of highly purified far- and near-infrared- Based on Korea Energy Technology research, initial drying uses a mix of near- and far-infrared to rapidly evaporate moisture, then mid/late stages switch to wavelengths suited for heat absorption of the material to optimize drying program  to expedite drying  to maintain optimal drying progression- For fruits, drying materials with 90%+ moisture to 3% within 2 hours preserves organic components for superior product quality e.g., Pineapple drying traditionally used sugar impregnation to 28% moisture; this method compromises health/natural-food goals but has been common  However HKD-300 dries pineapple to 3% moisture within 2 hours after start  Dried pineapple retains strong aroma and crispy texture- One-pass drying to target moisture content  Onions dry in one pass to packaging-safe moisture- Onion drying can preserve spicy taste and aroma or be dried to savory, roasted-like flavor without spice, improving onion product viability and diversification within product range- Most sliced fruits finish drying within 2 hours  Safe storage moisture content is achieved without additives while achieving a crispy texture by reducing moisture to the extreme level  Additive-free and non-processed natural foods- Applies to grain processing, preserving grain aroma; prevents volume reduction and sticking, aiding downstream processes- For vegetables, drying finishes before chlorophyll breakdown to preserve green color and extend shelf life and antioxidant mechanisms of far infrared provide long-lasting quality- Mushroom drying retains mushroom aroma for a long time, boosting marketability- Spinach and other leafy vegetables retain organic components with low-heat drying, yielding salty, nutty flavors and spinach aroma- Drying is close to natural drying with no irradiation-positive reactions detected in microwave processes; proven safety for export to developed regions, especially Europe- Only biologically beneficial far infrared is used, ensuring product safety.Selectable OptionsDehumidification drying assist device, high molecular compression assist device, gravity tension assist device, Teflon belt, non-skip belt drive, high-speed cooling, automatic beltcleaningSelectable optionsdehumidification drying assist device, high molecular compression assist device, gravity tension assist device, Teflon belt,zigzag-less belt drive unit, high-speed cooling device, automatic belt cleaning device,