Belt Dryer for Dehydrated Vegetables

Definition and Characteristics of Dehydrated Vegetables

Dehydrated vegetables, also known as rehydrated vegetables, are a type of dried vegetable produced by processing fresh vegetables through steps such as washing and drying to remove most of their moisture. The vegetables’ original color and nutritional content remain largely intact. Dehydrated vegetables are characterized by their ease of storage and transportation, as well as their ability to effectively balance vegetable production across peak and off-peak seasons. When ready to eat, simply soak them in clean water to rehydrate them, and they will retain their original color, nutrients, and flavor.

Product Overview of Dehydrated Vegetable Dryers

The dehydrated vegetable dryer is a specialized piece of equipment developed based on traditional mesh belt dryers. It is highly targeted, practical, and energy-efficient, and is widely used for the dehydration and drying of various regional and seasonal vegetables and fruits, such as garlic slices, pumpkin, konjac, white radish, yam, and bamboo shoots. With over 50 customers and more than 80 units of equipment in operation, we are one of the most experienced manufacturers of vegetable drying equipment in China. Our technical staff provides long-term follow-up service to these customers, conducting on-site commissioning and research. By integrating firsthand practical data with international technologies, we continuously improve and refine our equipment. To date, we have developed three generations of the DWT series vegetable dehydration dryers. When manufacturing equipment for customers, we design and produce suitable, high-quality vegetable drying equipment based on the characteristics of the products to be dried, the customer’s process requirements, and the experience accumulated over more than a decade.

Features of the Vegetable Dehydration Dryer

Drying area, air pressure, airflow, drying temperature, and conveyor belt speed are all adjustable to accommodate the specific characteristics and quality requirements of the vegetables.

Depending on the specific characteristics of the vegetables, different process flow schemes can be adopted, and necessary auxiliary equipment can be added as required.

The equipment is capable of drying a wide range of vegetable materials—including roots, stems, and leaves in strip, block, slice, and large-particle forms—and supports large-scale continuous production, while maximizing the retention of the product’s nutritional content and color.

The vegetable dehydrator consists of several main components, including a preheater, drying bed, heat exchanger, and exhaust fan.

During operation, cold air is heated through the heat exchanger. Using an optimized circulation method, the heated air flows through the material on the drying surface to facilitate uniform heat and mass transfer. Within each unit of the machine, the hot airflow circulates driven by the circulation fan, and finally, low-temperature, high-humidity air is exhausted, ensuring a smooth and stable drying process.

Applications of the Vegetable Dehydrator

Suitable Fruit and Vegetable Varieties: Garlic slices, pumpkin, carrots, konjac, yam, bamboo shoots, horseradish, onions, apples, and other root, stem, and leaf-based agricultural products in the form of strips, chunks, slices, or large granules.