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Drying oven is a multifunctional device that can be used for traditional fruit and vegetable drying, as well as extended to special processing such as black garlic fermentation through precise control of temperature, humidity, and time.
1.Function:
(1)Dehydration preservation: By circulating hot air at 40-70 ºC, slowly remove the moisture from fruits and vegetables (such as apples, bananas, mushrooms, etc.), retain nutrients, and extend shelf life.
Advantages: It is more hygienic than natural sun drying and avoids the risk of mold growth.
(2)Parameter control: Temperature: Different fruits and vegetables need to adjust the temperature (such as using a low temperature of 40-50 ºC for green leafy vegetables and 60-70 ºC for root and stem vegetables).
Wind speed: Uniform circulation of wind to avoid local overheating and ensure consistent dryness.
2. Feasibility of making black garlic
(1) Maintain 60-70 ºC (promote garlic enzymatic hydrolysis to convert sugar and produce melanin).
(2) Later on, it can be adjusted to 50 ºC to remove excess moisture and enhance the taste.
(3) It is necessary to maintain a humidity of 60-70% (ordinary drying ovens require modification of humidification modules or placement of water trays for assistance).
(4) Continuous fermentation for 10-15 days (requires equipment to support long-term stable operation and avoid power outages).
(5) Black garlic fermentation requires an anaerobic environment, and ordinary drying ovens need to be equipped with sealing strips or sealed containers to hold garlic.
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Model |
HT-HGX100 |
HT-HGX300 |
HT-HGX500 |
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Capacity |
100kg/batch |
300kg/batch |
500kg/batch |
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Power |
4KW |
10KW |
10KW |
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Voltage |
220V/380V |
220V/380V |
220V/380V |
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Drying temperature |
100 degrees(adjustable) |
130 degrees (adjustable) |
/ |
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Dimension |
1350*1100*2300mm |
3000*1800*2300mm |
5000*2200*2300mm |
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Weight |
300kg |
350kg |
1500kg |
*In case of the machine upgrade, the appearance and size may be a little different, please take the actual machine as the standard.
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