Drying fruit and vegetable line

working principle:
The pure hot air generated by the hot air stove is used. The hot air temperature is controllable from 50℃ to 160℃. Two drying and dehydration methods, heating drying and ventilation drying, are carried out simultaneously. The hot air ventilation volume is strengthened to be reasonably adjusted. The multi-layer drying box is turned over in cycles and dried layer by layer. Dry, make full use of hot air, dry and dehydrate quickly, and operate efficiently.
Scope of application (