CT-C-0 seafood drying oven is a kind of small mechanical seafood dryer for drying fish and shellfish to remove the water from them to preserve seafood. This seafood dryer machine is a tray dryer whose heating source can be supplied by electricity, steam, hot water, or far infrared rays, but the most commonly used is electric heating. The temperature of hot air generated by electricity ranges from 50℃ to 350℃. The hot air is blown into the drying oven by the fan and most of these hot air circulates evenly in the drying oven, so the heat efficiency is highly improved. If you need a large commercial seafood drying machine, we can customize it for you.
Hot air circulation seafood dryer machine adopts circulating ventilation. The circulating fan sends the air source to the heater to get hot air, and then the hot air passes through the air duct into the inner chamber of the dryer. After drying seafood, this hot air is inhaled into the air duct to be an air source again for generating hot air. This circulating ventilation ensures a homogenous temperature within the drying chamber. When the lower temperature caused by the opening of the door occurs, the ventilation circulation system returns to the operation state quickly until the temperature reaches the set temperature. The whole drying process has little noise and high efficiency.
1. The circulation of hot air in the drying chamber ensures high heat efficiency and saves energy.
2. The air duct equipped within the drying chamber and the forced ventilation effect ensure the drying uniformity.
3. This seafood drying oven with an automatic temperature control function works smoothly. The installation and maintenance are user-friendly.
4. Wide Applications. Besides seafood, this dryer can be used for drying many other kinds of food materials, such as fruit, vegetables, meat, etc.
Fish selected for drying must be as fresh as possible. Large fish after being gutted, like the shark, should be cut into strips or small rectangles to ensure adequate drying; small fishes need only be gilled and gutted before drying. The fish most suitable for drying are lean fish and fish with low-fat content, such as tilapia, shark, and most white-fleshed fish.
|Heating Method||Electric heating|
|The temperature of the Drying Chamber||30-140℃|
|Power of Fan||0.45 kW|