Bacon dryer the purchase of standards:

1, applicability

Drying equipment must first be able to be applied to a particular material, and to meet the basic requirements for the use of the material drying, including the ability to deal with the material very well (feeding, conveying, fluidization, dispersal, heat transfer, discharge, etc.), and to meet the processing capacity, the amount of water removal, Product quality and other aspects of the basic requirements.

2., high drying rate

Only on the drying rate of drying equipment, convection drying material highly dispersed in the hot air, the critical moisture content is low, fast drying, and the same convection drying, drying method of different critical moisture content is also different, and thus the drying rate is also different.

3, low energy consumption

Different drying equipment drying method of energy consumption indicators are different, the general thermal efficiency of conduction drying theoretically up to 100%, convection drying can only be about 70%.

Extended information:

Bacon in the high-temperature heat pump dryer for high-temperature drying process not only to remove the moisture inside the material, but also in the appearance of the material to retain the color, aroma, taste, shape, and other organoleptic indexes, and to ensure that high-temperature drying of bacon in the future shelf life does not deteriorate, do not get moldy. There is an old saying that "preserved meat is 7 points of production, 3 points of baking". It can be seen that high temperature drying is very important in the production process of bacon.

As bacon is made from raw meat high fat food, so in the drying process must maintain a low temperature, minimize the fat is oxidized, in order to ensure that the shelf life of bacon longer. At the same time, fully cured bacon absorbs a large amount of oil, salt and moisture, which requires a fairly precise temperature and humidity to be ensured during the drying process, making the drying process highly demanding.