DLP type cross flow hanging blue dryer is developed by our company on the basis of other similar products in China, combined with the drying process characteristics of vermicelli food and the characteristics of our dryer invention patent (invention patent No.: 201110059169.0). It is a special drying equipment suitable for non fried instant noodles, instant vermicelli, rice noodles and other convenient foods. The drying process of the machine The parameter design varies according to the temperature and humidity at each stage of the drying process of instant vermicelli and other instant foods. In the whole drying process, the temperature and humidity of the drying medium are well controlled according to the drying law of non fried vermicelli dishes. Therefore, the dried final product does not crack and paste soup, with good product quality, sanitation, safety, high drying efficiency and large output, The products dried out from the same type of dryer in China are brighter in appearance and more fluffy in products (compared to actual products, 95 grams of powder looks like 110 grams of powdery cake).

Working principle: the DLP dryer is divided into several independent temperature and humidity control drying units, each independent circulating heating system, moisture removal system, and uniform air growth system. The materials are manually (or mechanically) distributed in the blue lifting inner mold plate, the two ends of the blue lifting are fixed on the traction chain, and the traction chain is driven by the reduction motor through frequency conversion speed regulation. Automatically and continuously discharge materials from each chamber in the dryer to the discharge outlet.

The drying process is set according to the characteristics of the drying process of vermicelli. When the materials first enter the dryer, they have to go through the moisture retention and sweating stage. At this stage, the drying medium maintains a high humidity state, which is conducive to finalization (some customers adopt manual completion at this stage). After the moisture retention and sweating stage, the materials enter the heating and drying section → cooling and drying section, and then discharge after passing through the cooling transition section. The drying temperature of each stage can be controlled independently, and the opening of each damper can be controlled in combination with the humidity of moisture discharge.

Performance characteristics:

1. Reasonable design, simple appearance, hanging blue dryer, customized hanging blue according to the shape of convenient vermicelli (face);

2. Stable performance, simple operation, low energy consumption, high efficiency and small floor area;

3. Flexible control, good drying effect and controllable dry humidity of vermicelli. Wide application range;

4. Steam heat exchange is adopted to heat the vermicelli evenly and ensure the internal and external quality of the vermicelli;

5. Chain transmission mode enhances the stability of vermicelli (bowl noodles) in the dryer, and greatly improves the use order and automation of the equipment;

6. From the wet vermicelli (bowl noodles) into the dryer to the finished product out of the dryer, all of them operate in the dryer according to the procedure;

7. The process is novel, not affected by seasonal climate and temperature, and realizes continuous operation and perennial production;

8. The whole drying process is isolated from dust pollution, the hygienic standard is greatly improved, and the dried vermicelli (bowl noodles) meet the market demand;

DLP type cross flow hanging blue dryer is designed according to the physical and chemical characteristics of starch products, which fully ensures the original structure and natural taste of starch molecules, and the whole production process is stable, safe and reliable; The fully enclosed production isolates the external pollution and ensures that the product is clean, hygienic, green and environment-friendly. The appearance of the product is like silver jade. The strip is straight and neat, resistant to boiling and foaming, quick rehydration, continuous strip, no regeneration, no soup paste, crystal clear after cooking, soft and tough, smooth in the entrance, convenient for eating, convenient for transportation, resistant to storage and storage. It is actually the nemesis of natural air drying powder strips (silk), It has achieved a leap in production and quality in the manual and semi mechanized noodle (silk) processing industry.