Air-source heat pump vegetable drying rooms utilize the principle of multi-layer hot air utilization, making them suitable for dehydrating and drying various items in sheets, blocks, strips, and granules, such as Chinese herbal medicines, dried fruits, and vegetables. The multi-layer drying chambers rotate in a cycle, drying each layer. Hot air is fully utilized, resulting in fast and efficient drying and dehydration.

Air-source heat pump vegetable drying rooms are specialized equipment for dehydrating and drying fresh or seasonal vegetables, fruits, and fresh fruits. Vegetable dryers are specialized machines and equipment that have undergone substantial scientific research, development, and design compared to traditional belt dryers. They are highly purpose-built, adaptable, and energy-efficient, making them suitable for dehydrating and drying vegetables, fruits, and fresh fruits in various regional and seasonal applications.

Air-source heat pump vegetable drying rooms can dry raw materials such as fruits, vegetables, Chinese medicinal herbs, and seafood.

Working Principle of an Air-Source Heat Pump Vegetable Drying Room

When operating, the air-source heat pump vegetable drying room heats forced-cold air through a heat exchanger. A scientifically standardized circulation method is used, allowing the heated air to flow through the raw materials on the drying bed, achieving symmetrical heat and mass exchange. It utilizes both heating and natural ventilation to effectively regulate the natural ventilation rate of the hot air. The double-layer drying chamber rotates in a circular motion, providing step-by-step drying. The fire cyclones within each module, driven by a circulating centrifugal fan, circulate hot air, expelling the ultra-low temperature, high humidity air through the rear exhaust. This ensures a smooth drying process and allows for flexible use of hot air, resulting in fast and efficient drying and dehydration.

Features of the Air-Source Heat Pump Vegetable Drying Room:

1. It can handle large-scale continuous production while preserving the nutritional content and color of the product to a high degree.

2. Auxiliary equipment can be selected based on the characteristics of the vegetables and fruits, depending on the production process and supporting facilities.

3. The vegetable dryer offers higher yields, faster drying speeds, high drying efficiency, and excellent color for dried vegetable slices.