Sausage Dryer

The sausage heat pump dryer adopts the principle of reverse Carnot cycle. It absorbs low-temperature heat energy in the air, and becomes high-temperature heat energy after efficient heat collection and integration of the heat pump system, which is transported to the drying room to circulate heating and drying the sausage, and the hot and humid air in the drying room is directly discharged to the outside of the drying room through the dehumidifier.

The sausage heat pump dryer can quickly remove the water in the sausage without affecting the original color, shape and nutrient content of the sausage. The sausage drying oven is equipped with a computer control system, which can realize automatic temperature control. The drying temperature range of the heat pump dryer is 20-80°C, and the materials suitable for drying are very wide, such as grains, edible fungi, medicines, seafood, bacon, fruits and vegetables, tobacco leaves, seeds, spices, etc.

One set sausage drying machine contains:

1:Heat pump drying host

2:Drying chamber

3:Fan frame with fan

4:Trolley with tray

The drying chamber is used 100mm polyurethane insulation board, supporting 304 stainless steel trolleys and trays.

Advantages of the sausage dryer:

Application of the sausage dryer:

The heat pump dryer can be used in many application, like agriculture, industry, seafood, grain, herbs, construction, paper products, seasoning, mineral industry, etc.

1:Dry vegetables: radish, lettuce, pumpkin, carrots, spinach, cassava, etc.

2:Dry fruits: like apple, lemon, mango slices, peach, apricot, etc.

3:Dry meat: like sausage, beef, duck, ham, etc.

4:Dry seafood: fish, shrimp, seaweed, etc.

5:Others can dry noodles, wooden, stick incense, herbs, etc.

1: Pick sausage

Due to the different quality of sausage, unsuitable sausage should be selected before drying.

2: Clean the sausage

To clean the surface dust of sausage, if the output is large, it is recommended to use a professional sausage cleaning machine.

3: Put the sausage on the tray

Spread the sausage evenly on the tray with a thickness of about 5 cm, and then put them in the drying oven.

4: Sausage drying

Set the temperature in the drying room to 65°C and the humidity to 10%. Dry for 6~8 hours to complete the sausage drying.

5: Storage

The dried sausage will regain moisture when they are in direct contact with the air, so a sealed package is required. If you use vacuum packaging, you can better preserve the color and aroma of sausage.