Litchi Longan dryer No-pollution and energy saving drying machine

Traditional drying equipment is still involved in some defects in drying litchi. For example, the drying time is too long, the color is inconsistent, energy consumption is too high, and the drying quality can't be guaranteed. For those reasons, we highly recommend you a new-typed drying device, KINKAI litchi dryer, which has satisfied the market.

The ratio of fresh to dry varies with the type of litchis. Take 100 kilograms of dried litchis for example. The relative fresh litchi are listed below by type: Nuo Mi Ci: 400-450 kilograms; Xiang Li: 380-420 kilograms; Hei Ye and He Li: 320-360 kilograms.* In the first se, hold the temperature at 65-70°C (when touching the skin, your finger feels hot) for 24 hours; and pack the litchi in the bags to pile up for 2-3 days after cooled. In this se, litchi needs turning over every two or three hours* In the second se, hold the temperature at 55-65°C, and dry litchi for 10-12 hours. In this se, turn litchi over each two hours.* If litchi is larger, place litchi for 3-5 days after the se II is over. Dry it for the third time after water in the inner pula continues to ooze outward.

* Drying fruits: Lemon, Pineapple, Litchi, Longan, Kiwi fruit, Mango, Banana, etc.* Drying vegetables: Mushrooms, Okra, Chilli, Chinese yams, Bamboo shoot, etc.* Drying seafood: Sea fish, Shrimp, Trepang, Hippocampi, etc.* Drying flower &tea: Green tea, Puer, Black tea, The Guanyin, etc.* Drying food: Sausage, Preserved pork, intestine and casing, rice noodle, noodle, beancurd sticks, etc.* Drying herbs: PSEUDO-GINSENG, Aniseed, Honeysuckle, Luo Han Guo, etc.* Drying wood: red wood, bamboo products, etc.* Drying incense: inscense, mosquito incense, etc.