Staged air drying device for food drier

Abstract

Disclosed is a multistep air-drying device for a food dryer, belonging to the technical field of accessory parts of food processing equipment. The air-drying device is composed of a body(9), a drive device(5)and a driven shaft(1a)which are arranged at two external ends of the body, a conveyer mesh belt(8)arranged between the drive device(5) and the driven shaft(1a), a first blower(2), a second blower(3), a third blower(4) and a fourth blower(6) which are arranged at intervals on the upper part of the body(9), and a water-receiving tray(7)arranged at the lower part of the conveyer mesh belt(8). The conveyer mesh belt(8)is arranged inside the body(9), like a three-step ladder; the elevation angle Alpha between the first-step mesh belt(10) and the second step mesh belt(11) is 12-25 degrees; and the elevation angle Beta of the third-step mesh belt is 0-10 degrees. The air-drying device is reasonable in whole structure and adopts multilayer step transferring mode, and the upper surface and the lower surface of the material are overturned for a plurality of times, so the blowers can blow away the moisture at the surface of the material through strong wind.

Description

technical field [0001] The invention relates to a stepped air-drying device for a food drying machine, which belongs to the technical field of supporting parts of food processing equipment. Background technique [0002] The air-drying methods in the existing food processing mainly contain the following several kinds: the first one adopts hot-air air-drying, although the hot-air air-drying effect is the best, but because the discharge temperature is high, it cannot meet the packaging requirements. The second method adopts natural air drying, and the water on the surface of the food is blown dry by a fan. This method not only saves energy consumption, but also the materials after they come out can be directly packaged. However, its conveying mesh belts are all straight-line structures as shown in Figure 1, and the fans are respectively installed at the upper and lower ends of the mesh belts, blowing up and down to dry the surface moisture of the food. Although this method has ...

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Problems solved by technology

However, its conveying mesh belts are all straight-line structures as shown in Figure 1, and the fans are respectively installed at the upper and lower ends of the mesh belts, blowing up and down to dry the surface moisture of the food. Although this method has a relatively simple structure, the air-drying effect is poor. , generally do not achieve the desired effect

Due to the limited space at the lower end of the mechanical equipment, the lower fan 6 blows to the surface of the material through the air duct, and the wind force is weakened, so the water on the surface of the material cannot be effectively dried, and some small water droplets often adhere to the surface of the material after it comes out.

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