Do the best products

Build for you

Drying of Meat Product

Product Description

Model: AHRZ 070S-ZD/AHRZ 140S-ZD/AHRZ 070S-B-ZD /AHRZ 140S-B-ZD /AHRZ 070S-U-ZD  /AHRZ 140S-U-ZD

Power: 7P/14P

Type: Meat drying

Structure:Integral and low-temperature type with circulating side air supply

Integral and low-temperature type with circulation rear air supply

Integral and low-temperature type with circulating upper air supply

Control screen: 7-inch control screen, computer intelligent control

Machine features:  Efficient,Reliable,High Quality and Constant Processing

Application field: it mainly used for drying bacon, sausage, duck, chicken, mashed meat, etc., the bacon should be dried in cold (10-15℃) and hot air alternately. The taste of bacon dried in cold and hot air is better.

The meat product can be dried alternately between cold air (10°C) and hot air (40-60°C). The internal fatty meat tastes better after drying. However, the cold-air drying time should not be too long because the surface of the sausage is prone to generate water.

1.Stage 1: constant rate of drying

It lasts for 5-6 hours, and the temperature quickly rose to 60-65 degrees within 2 hours after the sausage was loaded into the roasting room. The purpose is to make the inside and outside of the fresh sausage reach the same temperature within two hours. The heating process is also the fermentation process of the seasoning and meat. It can prevent the meat from changing its color and taste. After the warm-up time, adjusting the temperature to 45-50 degrees. At this stage, the surface water has been evaporated, and the color has changed from off-white to light red. This stage is the color changing period

2.Stage 2: deceleration drying phase

It last for 15-18 hours, which is not only the color fixing period, but also the shrinking and setting period.

3.Stage 3: colorfixingperiod

The temperature is controlled at 52-54 degrees for 4-6 hours, the sausage gradually turns from light red to bright red, and the casing begins to shrink.

4.Stage 4: shrinkage & setting period

The shrinking and setting period lasts for 11-12 hours. During this period, the water content inside the sausage continues to decrease, the sausage shrinks significantly, and the appearance appears uneven. The final drying humidity of the sausage is controlled at about 17%.

5.Stage 5: configuration and energy consumption:

7p drying room size is 4.2×2.2×2.6m

Each batch can dry 500-600 kg of sausages

Hourly power consumption is less than 6 degrees

If the drying time is 50 hours, the drying cost per catty of sausage is: 6×50/1000=0.3 kilowatt of electricity

Schematic diagram of the working principle of air-energy drying equipment for bacon

Integral side air supply

Integral upper air supply

Integral rear air supply

Machine components:

1.Integrated machine with lateral air supply : it controls the start and stop bottom of the drying room, and controls the temperature, humidity and dehumidification time of the drying room. It also provides heat energy for drying materials.

2.Warehouse with polyurethane sandwich board: it provides heat preservation for materials in the drying room.

3.Fan wall: it provides wind energy for the materials to bring out the moisture in the materials, and it can bring out the heat energy in the mainframe to make the drying room heat up or cool down.

4.Air guiding wall: it guides the wind of the fan wall to the front end, so that the air volume before and after the drying room is consistent, which achieves the purpose of uniform drying.

Optional/Custom Accessories

Material tray

 

Material racks / carts

          

Polyurethane foam insulation drying room

Use 100mm thick polyurethane, color steel plate or stainless steel plate inside and outside, and use 100mm thick polyurethane foam insulation at the bottom of the drying room

Application

Scope

Air supplyLow temperature type with circulating side air supplyIntegral low temperature type with circulating rear air supplyIntegral low temperature type with circulating upper air supply
Operating temperature range-10~43℃-10~43℃-10~43℃
Operating temperature range30~75℃30~75℃30~75℃
Outdoor machineUnit TypeAHRZ070S-ZD140S-ZD070S-B-ZD140S-B-ZD070S-U-ZD140S-U-ZD
Rated heating capacitykW22.043.022.043.022.043.0
Input powerkW6.5137.113.76.513
Operating electricity currentA11.222.412.223.711.222.4
Power supplyV/ph/Hz380/3/50
Compressor type/High temperature, enthalpy-increased and fully-enclosed scroll type
Temperature control accuracy of drying room±1
Compressor Typeset121212
Refrigerant/R134a
Total fan powerkW//0.250.550.250.55
Fresh air volumem³/h//2000400020004000
Moisture capacitykg/h//25502550
Electric heating powerkW612612612
Overall Dimensions(L/W/H)mm1830x1150x13152120x1330x15551830x1150x13152120x1330x15551830x1150x13152120x1330x1555
Net Weightkg292468287189/225287189

1.It can simulate winter weather conditions, and the equipment can automatically achieve cold air drying (10°C) and hot air drying(75°C) ;

2.High degree of automation, touch screen control. It can accurately control the temperature and humidity of the drying room;

3.The production environment is sanitary, and there is no discharge of exhaust gas, waste water or waste residues during the operation process;

4.Save labor cost, no need to arrange full-time personnel to guard the equipment;

5.Designed with large air volume, drying time is much more shortened;

6.Special circulating air design,drying in different areas is much more uniform;

7.Scientific dehumidification design, better dehumidification effect;

8.Dehumidification heat recovery, reduce heat loss from dehumidification, and reduce air humidity in the drying room.

1.It can simulate winter weather conditions, and the equipment can automatically achieve cold air drying (10°C) and hot air drying(75°C) ;

2.High degree of automation, touch screen control. It can accurately control the temperature and humidity of the drying room;

3.The production environment is sanitary, and there is no discharge of exhaust gas, waste water or waste residues during the operation process;

4.Save labor cost, no need to arrange full-time personnel to guard the equipment;

5.Designed with large air volume, drying time is much more shortened;

6.Special circulating air design,drying in different areas is much more uniform;

7.Scientific dehumidification design, better dehumidification effect;

8.Dehumidification heat recovery, reduce heat loss from dehumidification, and reduce air humidity in the drying room.

Application

Scope

Air supplyLow temperature type with circulating side air supplyIntegral low temperature type with circulating rear air supplyIntegral low temperature type with circulating upper air supply
Operating temperature range-10~43℃-10~43℃-10~43℃
Operating temperature range30~75℃30~75℃30~75℃
Outdoor machineUnit TypeAHRZ070S-ZD140S-ZD070S-B-ZD140S-B-ZD070S-U-ZD140S-U-ZD
Rated heating capacitykW22.043.022.043.022.043.0
Input powerkW6.5137.113.76.513
Operating electricity currentA11.222.412.223.711.222.4
Power supplyV/ph/Hz380/3/50
Compressor type/High temperature, enthalpy-increased and fully-enclosed scroll type
Temperature control accuracy of drying room±1
Compressor Typeset121212
Refrigerant/R134a
Total fan powerkW//0.250.550.250.55
Fresh air volumem³/h//2000400020004000
Moisture capacitykg/h//25502550
Electric heating powerkW612612612
Overall Dimensions(L/W/H)mm1830x1150x13152120x1330x15551830x1150x13152120x1330x15551830x1150x13152120x1330x1555
Net Weightkg292468287189/225287189

*1. Nominal working condition: outdoor side: dry bulb temperature 20℃, wet bulb temperature 15℃;  Indoor side: dry bulb temperature: 70℃, wet bulb temperature:

*2. The moisture discharge capacity is calibrated under standard test conditions and will be different due to indoor and outdoor wet bulb temperature changes.

*3. Models, parameters and performance may change due to product improvement without prior notice. Specific parameters shall be subject to the nameplate of the product.

The meat product can be dried alternately between cold air (10°C) and hot air (40-60°C). The internal fatty meat tastes better after drying. However, the cold-air drying time should not be too long because the surface of the sausage is prone to generate water.

1.Stage 1: constant rate of drying

It lasts for 5-6 hours, and the temperature quickly rose to 60-65 degrees within 2 hours after the sausage was loaded into the roasting room. The purpose is to make the inside and outside of the fresh sausage reach the same temperature within two hours. The heating process is also the fermentation process of the seasoning and meat. It can prevent the meat from changing its color and taste. After the warm-up time, adjusting the temperature to 45-50 degrees. At this stage, the surface water has been evaporated, and the color has changed from off-white to light red. This stage is the color changing period

2.Stage 2: deceleration drying phase

It last for 15-18 hours, which is not only the color fixing period, but also the shrinking and setting period.

3.Stage 3: colorfixingperiod

The temperature is controlled at 52-54 degrees for 4-6 hours, the sausage gradually turns from light red to bright red, and the casing begins to shrink.

4.Stage 4: shrinkage & setting period

The shrinking and setting period lasts for 11-12 hours. During this period, the water content inside the sausage continues to decrease, the sausage shrinks significantly, and the appearance appears uneven. The final drying humidity of the sausage is controlled at about 17%.

5.Stage 5: configuration and energy consumption:

7p drying room size is 4.2×2.2×2.6m

Each batch can dry 500-600 kg of sausages

Hourly power consumption is less than 6 degrees

If the drying time is 50 hours, the drying cost per catty of sausage is: 6×50/1000=0.3 kilowatt of electricity

Schematic diagram of the working principle of air-energy drying equipment for bacon

Integral side air supply

Integral upper air supply

Integral rear air supply

Machine components:

1.Integrated machine with lateral air supply : it controls the start and stop bottom of the drying room, and controls the temperature, humidity and dehumidification time of the drying room. It also provides heat energy for drying materials.

2.Warehouse with polyurethane sandwich board: it provides heat preservation for materials in the drying room.

3.Fan wall: it provides wind energy for the materials to bring out the moisture in the materials, and it can bring out the heat energy in the mainframe to make the drying room heat up or cool down.

4.Air guiding wall: it guides the wind of the fan wall to the front end, so that the air volume before and after the drying room is consistent, which achieves the purpose of uniform drying.

Optional/Custom Accessories

Material tray

 

Material racks / carts

            

Polyurethane foam insulation drying room

Use 100mm thick polyurethane, color steel plate or stainless steel plate inside and outside, and use 100mm thick polyurethane foam insulation at the bottom of the drying room

GET IN TOUCH WITH US

Tell our engineering team your unique requirements. Your competitive advantage is several clicks away.

HOT-SALE PRODUCTS

Shuntec’s most popular custom dryer machines

Integral Dryer

Split Dryer

Open & Close Integrated Dryer

This site is registered on wpml.org as a development site.