Tunnel Dryer LDT-140

Working principle

The air drying tunnel is specially designed for drying tender leafy vegetables and is used to achieve a low percentage of attached moisture in leafy vegetables.

Before the product enters the air drying tunnel, it is dehydrated by a dehydrating belt.

In the air drying tunnel, the product enters the drying in an upward air flow with a temperature between 25 and 30 degrees Celsius. The air speed is selected according to the material to achieve the best dehydration effect.

The circulating air flow is cooled to about 5°C in a heat exchanger. Part of the water vapor is removed from the air flow by a condensation exchanger on a cold plate.

To circulate the dried material, the air is heated to 25 to 30°C in a second heat exchanger, thereby reducing the relative humidity.

While drying the vegetables, the cooling air discharges the upper emulsified water onto the product by its evaporation. Due to this effect, the product remains much cooler than the drying air.

The cooling and heating of the air is carried out by a ratio. of ethylene glycol solution at about 0°C and 33°C. This medium is produced by a separate refrigeration unit. Significant energy savings are achieved by using the cooler as a heat pump.

In the air drying tunnel, humidity values ​​on the product surface can reach less than 2%.

The air drying tunnel has a door to clean the inside of the machine

Product Specification

The air drying tunnel is ideal for fresh leafy vegetables such as spinach and baby leaves