Dehydrating Vegetables and Fruit Dryer Drying Machine

• Customization: Available
• After-sales Service: Door to Door or Video
• Warranty: 1 Year
• Model NO.: TSGH-48
• Material: 304 Stainless Steel
• Power: 15kw
• Voltage: 380V/50Hz
• Temperature: 0-90 Celsius Degree
• Shape: Box Type
• Certificate: SGS,ISO9001
• Applications: Fruits,Vegetables,Fish
• Drying Plates: 48 Pieces
• Drying Time: 1-24hours
• Transport Package: Wrapped in Film, Wooden Case
• Specification: 2300*1600*2500mm
• Trademark: CNZTM
• Origin: China
• HS Code: 8438600000
• Production Capacity: 20pieces/Year
• Package Size: 220.00cm * 220.00cm * 220.00cm
• Package Gross Weight: 600.000kg

Product Description

Product Description

1.- Dehydrating Vegetables machine

Industrial Drying Machine

Drying machine is a kind of machine used for drying vegetables,fruits and other food or non-food materials.

Fruit is an indispensable part of people's daily life,so we produced energy-saving fruit drying machine,which includes so many different types,such as banana drying machine,apple drying machine and lemon drying machine,this equipment can dry so many kinds of fruits,vegetables,
herb,and other products.It keeps edible nutrition well.  

Fruits dryer machine can be customized according to the needs of customers. And customers can choose the right type according to their processing requirements.




Features&Advantages:

1- High thermal efficiency,energy saving,safe and durable.

2- The temperature in the machine is uniform and the drying degree of fruits are consistent.

3- To achieve drying effect by adjusting air volume,heating temperature, material drying time
     and feeding speed.

4- The top will be equipped with a dehumidification fan to regularly discharge the water vapor
     so can accelerate the drying speed.

5- Wide range of applications, can fry various types of materials including       
     fruits,vegetables,herb,aquatic products,etc.



2.-Applications of  Drying Machine

Dehydrating Potatoes

Peel potatoes (optional) and cut longwise into halves for small potatoes or quarters for large potatoes. Slice crosswise ⅛ of an inch thick like scalloped potatoes or dice into ⅜inch cubes.

Dehydrating Tomatoes

Slice tomatoes four or five times across and then dice the slices into pieces. Shoot for about a ½ inch square, but you will have plenty of variance from the target size.

Spread out in a single layer on dehydrator trays covered with non-stick sheets. Include the juices to maximize the nutritional value. Shake a little salt on the tomatoes if desired. Dehydrate tomatoes at 135° for approximately eight to ten hours until dry and leathery.

Dried tomatoes are bendable, not brittle. You can start out at 145° for the first two hours to speed things up. Stirring the tomatoes every few hours helps to dry them evenly and will shorten the drying time.

Cherry tomatoes can be cut into ⅛ inch thick slices using a sharp knife. Dehydrate the same as diced tomatoes. Since sliced cherry tomatoes maintain a fairly uniform size and don't drip too much after the initial cut, you can dry them faster without a non-stick sheet. However, tomatoes may stick to some dehydrator trays so you may elect to use a non-stick sheet

Dehydrating Peppers

Take advantage of the color possibilities of peppers to brighten your meals. Wash and cut peppers into ½" pieces, trimming away the white fleshy part on the inside.

Place cut peppers on dehydrator tray in single layer with the skin side down and dehydrate at 125° for approximately six to eight hours.

Dehydrating Spinach

Dried spinach tastes great in pasta or rice meals with tomato or cheddar cheese sauce. It combines well with beans and lends a nice flavor to soups and scrambled eggs. Choose fresh spinach without any dark mushy spots. Wash leaves and pat dry with paper towels. There is no need to trim the stems.

Spinach leaves take up a lot of space on the dehydrator tray, so start off with the spinach doubled up in two layers. Dehydrate at 125° for approximately four hours. After two hours the leaves will have shrunk enough to spread them out in a single layer. Place a mesh sheet over the spinach leaves when they are half dry because they may start blowing around.

Dehydrating Broccoli & Cauliflower

Soak broccoli for ten minutes in salt water and rinse to remove any insect eggs and grit. Cut the florets into smaller ½" bouquets.  The stalk may also be dried. Cut half of an inch off the bottom and peel and discard the outer layer of the stalk. Cut the stalk crosswise into three sections about an inch to an inch and a half long. Turn each section on its end and cut down into four or five rows. Rotate a quarter turn and repeat so you end up with rectangular strips. Steam the broccoli for five minutes to bring out the dark green color of the florets. Place some parchment paper or a non-stick sheet on the bottom tray to catch any dried pieces of the florets that may fall through. Dehydrate at 125° for approximately eight hours. Dehydrated broccoli and cauliflower will be brittle when done.

Dehydrating Vegetables - Frozen

Frozen vegetables are available year round and save time in the kitchen because they require little or no trimming before drying. Frozen mixed vegetables, corn, peas, French-cut green beans and okra all dry well.

Thaw and spread in a single layer on dehydrator tray and dry at 125° for approximately six to eight hours. Pre-cook only if your trail cooking method doesn't maintain a boil for at least a minute, although corn is always better if you pre-cook it.

Dehydrating Sauerkraut

Dried sauerkraut adds a nice little zing to backpacking meals and goes well with ramen noodles. It can even be snacked on dry. Drain liquid and spread out on dehydrator tray. Dry at 125° for approximately four to six hours until crispy. Stir once or twice.

Dehydrating Beans

Beans are actually legumes, but I'm tacking them on here with the vegetables.

Drying canned beans saves time compared to cooking the beans yourself and produces beans that rehydrate well in meals. Home cooked dried beans stay hard and don't rehydrate as well as canned beans. The pressure cooking method used to cook canned beans makes them rehydrate better.

Drain beans and place directly on dehydrator tray. Consider rinsing first if the liquid seems syrupy. Dehydrate at 125° for six to eight hours. Dried canned beans usually split open. This helps with rehydration.

3.-Techinical Index of Industrial  Drying Machine

Machine Name	Fruit drying machine
Model	TSGH-48
Outside Size	2300*1600*2500mm
Power	15KW
Voltage	380V/50HZ
Quantity of Drying Plates	48 pieces
Heat Dissipation	Heat sink
Temperature Controlling Range	Under 90ºC
Drying Time	1-24hrs,up to the products

4.-Packaging and Delivery

Packaging	With Wrapping film and in wooden case, or according to the customer needs.
Delivery Time	15-20 Working days.
Shipping Type	By sea, railway, etc.

5. -Company and Workshop

Zhucheng Tianshun Machinery Co.,Ltd. is a modern food equipment and machinery manufacturing enterprise which
integrating R & D, production, sales and after-sales services.
Mainly manufactures food frying machine,washing machine,blanching&cooking machine,sterilizing machine,quick
freezer,freeze dryer,drying machine,packing machine,vegetables/fruits cutting machine,and complete production line,etc.
The equipment are widely used for fruits,vegetables,aquatic products,meat,pasta,medicine,pet foods processing factories,
and central kitchens as well.

Our company has always been seeking new development,from process requirements,design,production,quality tracking
to after-sales service are all controlled by technical engineers. It has strong technical force, excellent manufacturing
facilities, advanced technology and stable product quality.

We always adhere to the business philosophy of "Establishing enterprises with integrity and win-win innovation", and
create higher value for customers and society. We have customers all over the world and our products have been
enjoyed a high reputation on overseas market.