High temperature air can heat pump bacon sausage

High temperature air energy heat pump bacon sausage dryer is currently a comparative advantage, cost-effective equipment, how is it to choose? It should focus on the following three points:

1, choose simple installation: sausage dryer installation is convenient, the overall is divided into board room installation, main engine installation, axial fan installation, power line installation, drainage pipe installation steps, dehumidifier by the main engine integration, so as long as the push into the wiring, installation is more convenient.

Two, choose high automation: bacon sausage dryer for mechanized automatic type, drying room characteristics are unique, adapt to the needs of modern social development, change the traditional outdated artificial waiting for wood, coal, pan, temperature, moisture measurement drying way.

Three, choose efficient cost saving: sausage dryer efficient energy saving, low operating costs. Prospect of high temperature heat pump drying technology heat pump drying technology has the advantages of less energy consumption, less environmental pollution, high drying quality, wide range of applications

Advantages of using high temperature sausage dryer:

Traditional bacon drying mainly USES wood, coal, natural gas as fuel, this kind of bacon dryer is not very energy-saving, and in the drying process will release a lot of harmful gas, pollution of the environment. At the same time, in the drying process, it is easy to destroy the color of bacon, destroy the appearance, and even pollute the taste of bacon. In order to effectively solve the problem of dried bacon, yihe air energy high temperature heat pump dryer was born in response to the market demand. In addition to saving energy and reducing consumption, its significance lies in quality optimization. Yihe air energy heat pump dryer in the process of drying bacon can make it not deformation, not cracking, not color changing, not deterioration, not oxidation, dry thoroughly, dry water after the loss of nutrients, less long storage period, than the traditional drying equipment to protect the color, aroma, taste, individual form and effective ingredients of dry.