Fruit and vegetable drying equipment is flourishing, and choosing the right type is crucial

In recent years, my country has developed a wide range of multifunctional, highly efficient, low-energy, and adaptable dryers. Some of these dryers are at the forefront of international research and development in grain drying, biomass drying, fruit and vegetable drying, and other new drying equipment. While Chinese drying equipment manufacturers generally have relatively weak R&D capabilities and limited investment, they have also developed some impressive product development projects, such as steam-type vegetable dryers and dehydrator, vacuum freeze-drying equipment, and new hot air dryers.

Fruit and vegetable drying is essential for improving food storage and quality preservation, and the performance of the dryer directly impacts the quality and value of the dried food.

This vegetable dryer and dehydrator, designed specifically for dehydrating vegetables for export, uses high temperature and steam for heat exchange, converting ambient air into high-temperature, drying air, reaching temperatures exceeding 80°C. It can heat and dehydrate cabbage, spinach, garlic, onions, mung bean sprouts, pumpkin slices, radish slices, and potato slices, with adjustable temperature. The dehydrator adopts energy-saving, high-efficiency and low-noise fan. The condensed water is automatically discharged by the steam trap, which has good energy-saving effect. It can preserve the original color, aroma, taste and shape of the food to the greatest extent. The original nutrients and active substances are rarely damaged. It can be rehydrated quickly and no preservatives are needed. The dried products are popular in the international market.