Characteristics and usage precautions of edible mushroom dryer

Features of edible mushroom dryer:

1. Energy conservation and environmental protection, maximizing operational cost savings for enterprises

Save operating costs, no waste gas or heat emissions, no noise pollution, energy-saving and environmental protection. The drying performance is more than 30% more energy-efficient than ordinary heat pump dehumidification drying, greatly saving operating costs.

2. The quality and color of the dried items are good, and the product grade is high

Medium and low temperature drying method (15-50 ° C/60 ° C/80 ° C), close to natural drying; Non polluting, significantly energy-saving, and more in line with environmental and health requirements.

3. Visual operation to meet the drying needs of different types of materials

PLC+touch screen fully automatic control mode, stable performance and convenient operation; Adopting programmable control mode, different drying curves can be set to meet the drying requirements of different types of materials.

4. Multi functional, capable of heating or cooling

Using temperature sensors to detect the internal temperature of the drying room, control the operation of the heating host, and achieve temperature control.

Five points to pay attention to when drying edible mushrooms with a dryer:

1. The heating and cooling should not be too fast, only gradually increasing or decreasing, otherwise the wrinkling of the mushroom cover will affect the quality. (Edible mushroom dryer has good drying quality)

2. The maximum temperature should not exceed 65 ℃, otherwise it is prone to burning. (The temperature of the mushroom dryer should not be too high)

3. For white or grayish white mushrooms, put the mushrooms face up on the mushroom screen, use a clean spray to evenly spray clean water on the mushroom surface (not on the mushroom brown), then put them into the drying room, close the doors and windows, and let them stand for 30 minutes before normal drying. If not possible once, it can be done 2-3 times, so that the color of the mushroom surface is consistent.

4. If sieving is done simultaneously, it must be done quickly after 5 hours.

5. Dried edible mushrooms should be packaged in a timely manner and stored in a low-temperature, dry and dark place.