Put the saccharified and sweaty fruits into the oven according to its size. Start the air energy heat pump drying and dehumidification integrated heat pump to start heating up, and control the temperature during the baking process from low temperature to high temperature.
The first stage: when the fruit is just put into the furnace, due to the high water content, you should firstly use the dryer to gradually heat up and maintain it for 20-24 hours, so that the water gradually evaporates. The humidity should be adjusted to realize automatic dehumidification. After continuing for 2 to 3 days, most of the water is excreted.
The second stage: the temperature is gradually increased to evaporate the water, the humidity should be adjusted to realize automatic dehumidification. Afterwards, the water vapor is discharged. This stage shall last for 2-3 days, so that most of the water is discharged.
The third stage: cool down to 55℃-60℃, and continue to dry for 2 days, so that the weight of the fruit drops to 25-30% of the fresh fruit, which means it becomes the dried fruit. Turn off the air energy drying & dehumidification heat pump system to let the fruit cool down naturally, and take it out after cooling.
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