Evaporation at a lower temperature makes it possible to get a high quality end product. In addition the high rate of heat efficiency results in the best drying performance in the world
Characteristics
- As the system operates by creating a thin layer of the ingredient together with a high-speed contact with the heating panel, it is possible to employ vacuum (lower temperature) steam.
- Vacuum steam dries loaded ingredients at lower than 40 deg.C., and also:
* does not destroy vitamins
* does not destroy bacteria
* does not deteriorate protein.
- Even though a difference in temperature exists between vacuum steam and the inside of the shell, the high-speed contact of the ingredient with the heating panel makes heat transfer possible. This heat transfer means that efficiency is three times that of traditional dryers.
- The drying process is greatly accelerated due to the fact that the loaded material makes contact with the heating panel in the form of a thin layer.
- Remarkable energy saving can be achieved with high-speed drying.
- High heat efficiency takes place in a super-compact apparatus.
- Vacuum drying does not cause the emission of any exhaust gases or hazardous smells.
- The wide drying range of the apparatus means that an extensive variety of materials can be processed, ranging from liquids (moisture content 99 – 10%) to powdery materials (10 – 0.05% moisture).
- The moisture content of the end product can be easily adjusted.
- Compared with apparatus employing a warm-water vacuum system, the cyclone vacuum dryer is enormously more efficient (up to 10 to 20 times).
