Brief description of pepper material:

It is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when mature, with red being the most common. The fruit of pepper is spicy because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. It is native to Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, which are round and inedible, with colors such as red and purple.

Working principle of pepper special dryer:

The vegetable dehydration dryer consists of main components such as feeder, drying bed, heat exchanger and dehumidification fan. When the dryer is working. The cold air is heated by the heat exchanger, and a scientific and reasonable circulation method is adopted to make the hot air flow through the dried material on the bed surface for uniform heat and mass exchange. The hot air flow in each unit of the machine body circulates hot air under the action of the circulating fan, and finally discharges the low-temperature and high-humidity air, completing the entire drying process smoothly and efficiently.

Special drying machine for peppers Product introduction:

Dehydration drying machine is a special equipment developed on the basis of traditional mesh belt drying machine. It has strong pertinence, practicality and high energy efficiency. It is widely used for dehydration and drying of various regional and seasonal vegetables and fruits. Such as: garlic slices, pumpkin, konjac, white radish, yam, bamboo shoots, etc. When we produce equipment for users, we design and produce the most suitable and best quality vegetable drying equipment for users according to the characteristics of the required dried products, user process requirements, and decades of accumulated experience.

Special belt drying machine for peppers is suitable for materials:

It can meet the drying and large-scale continuous production of vegetable materials such as roots, stems, leaves, strips, blocks, flakes, and large particles, and can retain the nutritional components and color of the products to the greatest extent. Typical materials for drying are: garlic slices, pumpkin, carrots, konjac, yam, bamboo shoots, horseradish, onions, apples, etc.