01Product detail
How this system works
A continuous mesh belt line spreads product on a stainless belt and carries it through a heated tunnel, so drying happens as a flow instead of a batch. Because the belt keeps moving, chilli, onion, garlic and sliced vegetable come out at a steady rate and the same line can finish a crop that arrives over several days.
Air temperature, belt speed and layer depth are set from the control cabinet, and heat comes from a heat pump module with hot air circulation. Multi-layer versions stack several belts in one enclosure to use the floor space more than once. Throughput figures below are the listing values; the final belt width, layer count and heating capacity are quoted per product and per required hourly output.
Models, power and dimensions
| Model | Drying capacity | Bomba de calor | Moisture removal | Circulating fans | Running power | Dimensions L×W×H |
|---|---|---|---|---|---|---|
| DY-WD10TD | 10,000 kg/24h | 100 HP | 300 kg/h | 4 | 113.3 kW | 12,100 × 3,100 × 3,000 mm |
| DY-WD15TD | 15,000 kg/24h | 150 HP | 450 kg/h | 6 | 168.3 kW | 15,100 × 3,100 × 3,200 mm |
| DY-WD20TD | 20,000 kg/24h | 200 HP | 600 kg/h | 8 | 223.3 kW | 21,100 × 3,100 × 3,600 mm |
| DY-WD25TD | 25,000 kg/24h | 250 HP | 750 kg/h | 10 | 281.6 kW | 27,100 × 3,100 × 3,600 mm |
| DY-WD30TD | 30,000 kg/24h | 300 HP | 900 kg/h | 12 | 336.6 kW | 33,100 × 3,100 × 3,600 mm |
Every model: 6-layer body, 380 V 3-phase / 50 Hz, R22 or R134a, 35-75 °C drying, PLC with touch screen. Length grows with capacity; width and height are fixed per tier.
Drying capacity: 10,000 kg/24h - 30,000 kg/24h
Moisture removal: 300 kg/h - 900 kg/h
Circulating fans: 4 - 12
Total running power: 113.3 kW/h - 336.6 kW/h
Dimensions: 12,100 x 3,100 x 3,000 mm - 33,100 x 3,100 x 3,600 mm
Food contact material: 304 stainless steel
Application: Chilli and pepper drying line
Layer number: 6 storey
Refrigerant: R22 / R134a
Power supply: 380 V 3PH / 50 Hz
Drying temperature: 35-75 C
Chilli drying programme
- Multi-tier conveyor with temperature zones set horizontally and vertically
- Material tumbles from tier to tier, so it passes every zone without turning labour
- Chamber drying: 40-60 C, starting below 70 % RH
- RH falls under 52 % after 5 hours and under 40 % after 12 hours
- Optimum hot air temperature 60-70 C at the drying face
Built for installation
- The frame is built around the belt width and the number of drying layers, which are agreed before the line is laid out.
- Air plenums sit under each belt layer, so the ducting is part of the frame rather than an add-on.
- The control cabinet holds temperature and belt speed together and stands at the entry end of the line.
- Heat pump, drive and cabinet are reached from one side, so the line can run against a wall.
