Low temperature fruit and vegetable vacuum tray drying oven machine

BSVD vacuum dryer is suitable for drying heat sensitive raw materials which often decompose, polymerize or metamorphose under high temperature.It is widely used in the final of pharmaceutical, chemical, foodstuff and electronic industry.Such as vegetables, fruits, condiments, aquatic products, biological products, medicine, etc.

Working method:

Pure water has the maximum vaporization rate when it is boiling. Under normal pressure, pure water starts to boil at about 100°C. Under vacuum conditions, because the partial pressure of water vapor in the system is much lower than the partial pressure of water vapor on the surface of the material, the boiling point of water is lower than 100°C. For example: when the surface drops to -0.07Mpa, the water starts to boil at 70°C. General rule: the higher the vacuum, the lower the boiling point of water. In the vacuum dryer, the vaporized water can be quickly removed with the vacuum generation, so even at a lower operating temperature, the dryer still has a greater drying capacity.

Main features:

1. When the equipment is running, the material is in a static state. It is helpful to maintain the original shape of the material
2. Intermittent operation, can adjust the process conditions at any time, this equipment is manual loading and unloading.
3. The square series dryer, with an arched structure on the top, can effectively overcome the problem of condensed water dripping back and further improve the drying efficiency. The exclusive design adopts a four-point vacuum structure to ensure the uniformity of material drying. .
4. This equipment can be used for low temperature drying and solvent recovery.
5. Especially suitable for materials that are afraid of oxidation and easy to decompose during the drying process.

Technical data: