banana drying machine&mesh tray

Materials:201 or 304 stainless steel(food grade); Dimensions:810*770*1750mm.Tray size:600*400mm,Quantity:32 sets trays. Max weight:500kg. The racking trolley is best for storage and transpoart. It is widely used in schools, hospitals,bakery shops, food factory, restaurants,hotels.The warranty is 12months. Our factory can accept OEM and ODM orders. The trolley has been constructed from robust stainless steel,which can be tough and long lasting. There are four swivel castors(2 with brakes) will help you easily transport and move the trolley, and the annular bumpers will will prvent damage.

These mesh trays are widely used in food drying machines, drying oven, barbecue, kitchenware,shops,hotels etc. The raw materials are stainless steel 201,304,and 306.Adopting stainless steel, the trays can be anti-corrosive, anti-rust and bear high temperature. Generally the standard size:800*600mm,600*400mm.It can be designed and customized according to the requirements of load capacity, shape and size, etc.

Mesh tray sheets can be used for drying food items such as fruit,vegetables,seafood,flowers etc.,which can help the food items get more hot air through the dehydrators’ mesh trays. Moreover, they’re great for drying a variety of fruits and vegetables as they allow air to flow through the small holes, and offer a quick clean-up alternative to the removing and washing the stainless steel trays.Foods simply peel off after drying and clean-up is so easy.The tray sheets are only required  a quick rinse under water or a wipe down with a damp cloth.Tray sheets are BPA free.The materials are food grade,201 and 304stainless steel. so you don’t have to worry about any nasties coming into contact with your food, and they’re reusable so you can continue to use them time and time again.

Stainless steel mesh trays are designed for drying, baking,steaming and toasting.Therefore it is widely used in food drying machine, bakery oven, steamer and barbecue.The mesh disk is made of high-quality stainless steel,with the mesh size 5*5mm. All are protected by a stainless steel frame.The drying tray can be customized and support batch costomization to meet clients' needs. With highly intellent machinery and equipment like laser cutting machine, the production process is unified to ensure products' quality.Using the aotomatic cleaning equipment can remove oil and dust attached int the steaming trays very well and ensure the smooth and clean appearance of the pizza trays.

The product dehydrates the food evenly and thoroughly. During the drying process, heat conduction, and radiant heat transfer are perfectly utilized to ensure the hot air fully contacts with the food.

Cabbage dehydrator machine greatly improve the efficience of drying process and guarantee the quality.Wash cabbage, slice and then dry. Set temperature 65 degree, after 4 hours, the drying process is finished in the dehydration of fruits and vegetables machinery

This product is able to produce food without any contamination. The drying process, with high enough drying temperature, helps kill bacterial contamination.

The process of Twesix hot air sausage dryer is mainly divided into three stages:1. The stage of drying the sausage at constant speed.It takes 5 to 6 hours. Within two hours after the materials are loaded into the drying room, the temperature quickly rises to 60 to 65 degrees without dehumidification. This process is mainly used as a fermentation process to control the color and taste of the meat. This is what we call the warm-up phase. After the warm-up time, adjust the temperature to 45 to 50 degrees, and control the humidity within the range of 50% to 55%.2. Sausage drying slow down drying stage.The color development period and the shrinkage setting period are controlled. The temperature is controlled at 52 to 54 degrees, the humidity is controlled at about 45%, and the time is 3 to 4 hours. The sausage gradually changes from light red to bright red, and the casing begins to shrink. Pay attention to the appearance of hard shells, which can be used alternately with hot and cold, and the effect is good.3. The fast drying stage of sausage dryingThe main restrictive factor at this stage is temperature. In order to strengthen the drying speed, the temperature must be increased to 60 to 62 degrees, the drying time is controlled at 10 to 12 hours, and the relative humidity is controlled at about 38%. The humidity in the final drying of the sausage is controlled below 17%.Using Liusheng air-energy sausage dryer to dry sausages not only removes the moisture in the material, but also retains the original color, fragrance, taste, shape and other qualities in appearance, ensuring that the sausage will not deteriorate in the future storage and shelf life. Does not mold or ferment.The quality of sausage drying is not only related to the ingredients of the sausage, but also mainly depends on the drying technology of the sausage. The drying process of sausages not only removes water, but also affects the color, taste, shape and other sensory indicators of sausages. Twesix sausage dryers are used to dry sausages. The effect is fast and the quality is good. The whole drying process is pollution-free, safe and hygienic.

The drying time of dried noodles is an important condition to ensure the quality of dried noodles, and should be no less than 3 and a half hours. The drying time is short, it is easy to cause the noodles to "dry on the outside and damp inside" and shrink on the inside and outside, and even produce crisp noodles. If the drying time is too long, the production efficiency will be low. Drying equipment for dried noodles is classified according to the movement mode of the noodles during the drying process. There are fixed and mobile types; the mobile type is divided into two types: multi-row operation (tunnel type) and single-row operation (cableway type). The moisture conductivity of dried noodles is relatively poor. Therefore, the moisture and heat transfer inside the noodles just coming out of the drying room will not stop suddenly, but gradually weaken until the temperature of the outer layer of the noodles and the outside air are relatively balanced, the moisture will be stable, and the tissue shape will be fixed. This process is called slow-cooking of dried noodles in the process. The slow-down time should not be less than 12 hours.By Twsix noodle dryer, it can control the temperature and humidity exactly

Materials:201 or 304 stainless steel(food grade); Dimensions:810*770*1750mm.Tray size:600*400mm,Quantity:32 sets trays. Max weight:500kg. The racking trolley is best for storage and transpoart. It is widely used in schools, hospitals,bakery shops, food factory, restaurants,hotels.The warranty is 12months. Our factory can accept OEM and ODM orders. The trolley has been constructed from robust stainless steel,which can be tough and long lasting. There are four swivel castors(2 with brakes) will help you easily transport and move the trolley, and the annular bumpers will will prvent damage.

Place the boiled sea cucumbers on the material tray, put the sea cucumbers on the material tray into the heat pump drying room, and set the drying temperature, humidity and time parameters through the intelligent control system. If it is ordinary salt-dried sea cucumbers, the drying temperature can be set slightly higher. If it is high-quality light-dried or purely dried sea cucumbers, try to use the cold air drying mode of the dryer, 10℃-30℃, cold air drying The sea cucumber has a black and bright color, well-preserved scent, and has a special scent of sea cucumber.Sea participation process stepsCut the sea cucumber and squeeze the intestines. Wash the sea cucumber with clean water, cut two or three centimeters of mouth from its abdomen with scissors, and take out the internal organs and intestines. If the intestines are not removed, the whole sea cucumber will be melted away.Clean sea cucumbers. Sea cucumbers are difficult to clean, so after taking out the internal organs, the sea cucumbers are cleaned repeatedly, usually 5 times until they are clean. Steam and cook sea cucumbers. When the water temperature is 90 degrees, put the cleaned sea cucumber into a pot and cook, stir it back and forth with tools to prevent uneven water temperature. At this time, it can be seen that the sea cucumber shrinks rapidly and the sea cucumber spines are prominent. After about half an hour, take out the sea cucumber and stir in coarse salt as appropriate.

The dehydrating food preserves the natural nutrients that they contain. The simple water content removing process controlled by warm air circulation has no influence on its original ingredients.