Surface air-drying mechanism for salted vegetable production

Abstract

This utility model relates to a surface drying mechanism for braised food production, comprising a drying assembly disposed above a conveyor body along the feeding direction. The drying assembly includes an air supply module mounted on the conveyor body, a main drying chamber connected to the output end of the air supply module, and auxiliary drying chambers located on either side of the main drying chamber. The main drying chamber contains an air guide connected to the output end of the air supply module. This surface drying mechanism for braised food production, by incorporating the air supply module, main drying chamber, and auxiliary drying chambers, increases the drying area of ​​the braised food, ensuring uniform airflow distribution in both chambers and guiding stratified airflow diffusion. This eliminates eddies, ensures minimal surface wind speed differences, and guarantees uniform evaporation of moisture from the braised food surface, thus improving the drying effect. Furthermore, the increasing length of the air guide plates along the airflow direction, combined with the structure where the main drying chamber is taller than the auxiliary drying chambers, achieves stratified airflow diffusion, significantly reducing wind speed differences.

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