1.- Dehydrating Vegetables machine
Industrial Fruit Drying Machine
Fruit 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 Cucumbers
Dried cucumber chips are fair for snacking. If cucumbers have a thick waxy coating, peel first and then cut into ⅛ inch thick slices. If the cucumbers have large seeds, consider cutting the cucumbers in half longwise, scraping out the seeds, and then slicing the halves. Arrange in a single layer and sprinkle with salt if desired. Dehydrate at 135° for approximately eight hours if you want them crispy like a chip or at 125° for six hours if you want them chewy.
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 Carrots
The stick cut: Peel carrots and cut into 1½ - 2 inch long pieces (4 - 5 cm). Turn each cut carrot piece so that a cut end is facing up. Make two to four slices down the carrot, depending on carrot thickness, then rotate the carrot a quarter-turn, holding the first slices together, and slice down again two to four times. It's not hard once you get the hang of it.
Carrots may alternatively be cut crosswise into ⅛-inch thick coin shapes.
Steam cut carrots for five minutes. Steamed carrots hold a darker orange color after dehydration compared to carrots that are dried raw.
Once carrots are cool enough to handle, spread directly on mesh sheet of dehydrator tray.
Dry at 125°F (51° C) to 135° F (60° C). Estimated drying time: 6 - 10 hours. Dried carrots will still be pliable like leather.
Dehydrating vegetables is very efficient with an Excalibur Dehydrator. You can fit more dried vegetables on each tray.
Dehydrating Green Beans
Pick or purchase green beans that are not too fat and fibrous. Wash and dry green beans. Cut off the ends and cut beans into ½ inch to 1 inch lengths. Steam for five to eight minutes before drying. Spread in a single layer on dehydrator tray and dry at 125° for approximately eight hours. Dried green beans will be hard. If drying frozen green beans, you will find that French-cut green beans rehydrate faster and are less chewy in a meal than regular-cut green beans.
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.
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. -Introduction of Our Company
Zhucheng Tianshun Machinery Co.,Ltd. has grown into a large, specialized food machinery manufacturing enterprise which integrates R & D and manufacturing. Currently has more than 100 employees, the division of labor is professionalization and specific, there are technical department, after-sales service department, domestic marketing department, international business department, etc. The company has all kinds of welding equipment, machining equipment to meet the needs of different customers.
Our Main Products:
Vegetables&fruits cutting machines,
Peeling&washing machines,
Frying equipment,
Air drying machinery,
Blanching&cooking machine,
Food flavoring machine,
Fruit drying machine,
Vacuum packing machine,
Donuts machine,
Potato chips production line,french fries production line,plantain chips production line.
All of them can be designed semi-automatic and full automatic, and widely used for processing varieties of vegetable, fruits, fish, seafood, etc. Some of them have pass the CE certificate. All of them could be customized, and we also provide and design individual machines for customers.
Audited Supplier 
Audited Supplier 
){kind=link}
){kind=link}