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Drying of Seafood

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: Seafood drying

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

Integral and low-temperature type with circulating 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 sea cucumber, freshwater fish, dried fish, small fish, sea fish, shrimp, squid, abalone and other seafood.

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

Integral and low-temperature type with circulating side air supply

Integral and low-temperature type with circulating rear air supply

Integral and low-temperature type with circulating upper air supply

Machine components:

1.Integrated machinewith lateralair/rear air/upper 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 materialsin 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 mainframeto make the drying room heat up or cool down.

4.Air guidingwall: 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.

Drying process of sea cucumber

1.Cut the sea cucumber and squeeze the intestines: Clean the sea cucumber with clean water, cut two or three centimeters of the mouth with scissors from its abdomen, and take out the internal organs and intestines. If the intestines are not removed, the whole sea cucumber will be melted.

                 

2.Washing sea cucumbers: It is difficult to clean sea cucumbers, so after taking out the internal organs, the sea cucumbers should be cleaned repeatedly. It usually need to washing 5 times until they are clean.

3.Steaming sea cucumbers: When the water temperature is 90 degrees, put the cleaned sea cucumbers into a pot for cook. stirring back and forth with tools to prevent uneven water temperature. At this time, it can be seen that the sea cucumbers shrink rapidly and the sea cucumber thorns are clearly prominent. After about half an hour, take out the sea cucumber and stir in coarse salt as appropriate.

4.Sea cucumber drying: Placingthe cooked sea cucumber on the material tray, and put the tray into the air energy heat pump dryer. setting the drying temperature, humidity and time parameters through the intelligent control system, and start to drying. If it is ordinary salt-dried sea cucumbers, the drying temperature can be set slightly higher. If it is high-quality, light-dried or pure-dried sea cucumbers, try to use the cold air drying mode of the dryer, the temperature at 10~30℃ is appropriate. The color of the sea cucumber which are dried in cold air mode is black and bright, the scent is well preserved, and it has a special scent of sea cucumber. The temperature of the air-energy sea cucumber dryer can be adjusted. There are hot air drying mode, cold air drying mode and natural drying modes.

5.Sea cucumber testingstandards: sea cucumber products have a moisture content of less than 15%, neat shape, intact abdominal cavity, thick meat, smooth color, tastelightly salty, and uniform size. The thorns of sea cucumber should be intact and straight.

Notice:

1) Temperature-The drying process of seafood is generally required to be carried out at a relatively low temperature to avoid that high temperature will affect the quality of the product after drying.

2) Humidity-the general moisture content of seafood is relatively large. Therefore, controlling the amount of the discharged moisture is an important factor in determining the drying quality. In addition, since the moisture of seafood is contained in fats and oils, dehydration is difficult, and it is critical to control the speed of dehydration.

3) Drying time-seafood drying generally takes a long time, and fast drying generally destroys the drying quality.

4) Color—maintaining the color of seafood after drying is very important.

5) Circulating wind-The drying of seafood generally requires a larger circulating air volume, and the wind speed should relatively high to avoid that water vapor remains on the surface of the material.

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 form/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.Green and environmental protection-no pollution and zero emissions, no combustion and emissions, in line with international environmental protection standards;

2.Safe and reliable-the system do not need to usefuel, no burning, which is muchsafer and more reliable. There is no flammable, explosive, poisoning, short circuit and other hazards that may exist in traditional dryers (oil, gas or electric heating);

3.Time-saving and labor-saving. The machine will automatically shutdownwhen the drying processis completed;

4.High efficiency and energy saving-energy efficiency is as high as 350%, thus it is cost saving, and only a small amount of electric energy can absorb a large amount of heat in the air, which is 75% energy-saving compared to electric heating dryers; 66% energy-saving compared tofuel and gas drying equipment; 30% energy-saving compared to coal-fired dryer.1 kilowatt of electricity can be used as 4 kilowatt of electricity;

5.Intelligent control-it is intelligent control without manual intervention.24 hours continuous drying operation, good quality and high yield;

6.Convenient installation-simple installation, small footprint. Itcan be installed at indoor or outdoor without special equipment verification;

7.Clean and hygienic-fully enclosed drying system, no harmful substances in the heating process, the dried food is clean and hygienic, which is in line with food hygiene standards;

8.Long service lifewithlow maintenance cost-mature technology, stable and reliable performance, long service life, safe and reliable operation.

1.Green and environmental protection-no pollution and zero emissions, no combustion and emissions, in line with international environmental protection standards;

2.Safe and reliable-the system do not need to usefuel, no burning, which is muchsafer and more reliable. There is no flammable, explosive, poisoning, short circuit and other hazards that may exist in traditional dryers (oil, gas or electric heating);

3.Time-saving and labor-saving. The machine will automatically shutdownwhen the drying processis completed;

4.High efficiency and energy saving-energy efficiency is as high as 350%, thus it is cost saving, and only a small amount of electric energy can absorb a large amount of heat in the air, which is 75% energy-saving compared to electric heating dryers; 66% energy-saving compared tofuel and gas drying equipment; 30% energy-saving compared to coal-fired dryer.1 kilowatt of electricity can be used as 4 kilowatt of electricity;

5.Intelligent control-it is intelligent control without manual intervention.24 hours continuous drying operation, good quality and high yield;

6.Convenient installation-simple installation, small footprint. Itcan be installed at indoor or outdoor without special equipment verification;

7.Clean and hygienic-fully enclosed drying system, no harmful substances in the heating process, the dried food is clean and hygienic, which is in line with food hygiene standards;

8.Long service lifewithlow maintenance cost-mature technology, stable and reliable performance, long service life, safe and reliable operation.

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 form/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.

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

Integral and low-temperature type with circulating side air supply

Integral and low-temperature type with circulating rear air supply

Integral and low-temperature type with circulating upper air supply

Machine components:

1.Integrated machinewith lateralair/rear air/upper 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 materialsin 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 mainframeto make the drying room heat up or cool down.

4.Air guidingwall: 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.

Drying process of sea cucumber

1.Cut the sea cucumber and squeeze the intestines: Clean the sea cucumber with clean water, cut two or three centimeters of the mouth with scissors from its abdomen, and take out the internal organs and intestines. If the intestines are not removed, the whole sea cucumber will be melted.

                 

2.Washing sea cucumbers: It is difficult to clean sea cucumbers, so after taking out the internal organs, the sea cucumbers should be cleaned repeatedly. It usually need to washing 5 times until they are clean.

3.Steaming sea cucumbers: When the water temperature is 90 degrees, put the cleaned sea cucumbers into a pot for cook. stirring back and forth with tools to prevent uneven water temperature. At this time, it can be seen that the sea cucumbers shrink rapidly and the sea cucumber thorns are clearly prominent. After about half an hour, take out the sea cucumber and stir in coarse salt as appropriate.

4.Sea cucumber drying: Placingthe cooked sea cucumber on the material tray, and put the tray into the air energy heat pump dryer. setting the drying temperature, humidity and time parameters through the intelligent control system, and start to drying. If it is ordinary salt-dried sea cucumbers, the drying temperature can be set slightly higher. If it is high-quality, light-dried or pure-dried sea cucumbers, try to use the cold air drying mode of the dryer, the temperature at 10~30℃ is appropriate. The color of the sea cucumber which are dried in cold air mode is black and bright, the scent is well preserved, and it has a special scent of sea cucumber. The temperature of the air-energy sea cucumber dryer can be adjusted. There are hot air drying mode, cold air drying mode and natural drying modes.

5.Sea cucumber testingstandards: sea cucumber products have a moisture content of less than 15%, neat shape, intact abdominal cavity, thick meat, smooth color, tastelightly salty, and uniform size. The thorns of sea cucumber should be intact and straight.

Notice:

1) Temperature-The drying process of seafood is generally required to be carried out at a relatively low temperature to avoid that high temperature will affect the quality of the product after drying.

2) Humidity-the general moisture content of seafood is relatively large. Therefore, controlling the amount of the discharged moisture is an important factor in determining the drying quality. In addition, since the moisture of seafood is contained in fats and oils, dehydration is difficult, and it is critical to control the speed of dehydration.

3) Drying time-seafood drying generally takes a long time, and fast drying generally destroys the drying quality.

4) Color—maintaining the color of seafood after drying is very important.

5) Circulating wind-The drying of seafood generally requires a larger circulating air volume, and the wind speed should relatively high to avoid that water vapor remains on the surface of the material.

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

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