Drying
Naturalpár Ltd. has 3 different drying systems available.
Binder type belt dryer:
Before drying, the product is washed in a washing machine and then sliced with a slicing machine. In the first stage of the machine drying process, the surface water is evaporated by means of hot air at a temperature of approximately 100 °C. The water is then removed by a machine and the product is washed in a machine and then ground. The product is then dried on superposed belts at a maximum temperature of 70 °C for 5 to 6 hours. This is a continuous 5-belt drying system. Capacity: 24 t/day (depending on material) of hot peppers.
Chamber dryer:
The TERMIK 70 type dryer is suitable for drying vegetables, fruits, spices, herbs and other products (e.g. mushrooms, horseradish, pumpkin seeds, flowers, etc.) with high moisture content.
Operation of the dryer:
The product is washed and then sliced, the properly prepared product is spread evenly in a thin layer in the holding compartment. The dryer can accommodate 1,400 plastic trays of 5.
Drying is carried out in stages. It takes 24 to 48 hours to dry a batch.
During operation, the drying temperature, the amount of drying air and the direction of air flow within the dryer can be adjusted as required.
Technical data of the dryer:
Drying surface: 290 m2
Load capacity: (depending on material) 1500 - 2500 kg
Drying temperature: 40 - 75 °C
Enclosure dimensions: 8000 x 5000 x 2810 mm
Mini dryer:
Mini version of the Z 70 dryer. Suitable for drying small quantities of vegetables, fruits, herbs, spices and other products with high moisture content (e.g. mushrooms, horseradish, pumpkin seeds, flowers, etc.)..
Can also be used for drying sample quantities.
It can accommodate 120pcs of plastic trays.
Drying time : 24-48 hours
Tobacco drier:
2 Sirocco type dryers. The raw peppers are filled into raschel bags and dried whole at 50-60 °C. Drying time 10 - 12 days.
In addition to drying the paprika, the equipment can also be used for drying other materials:
- Herb drying
- parching
