Beef jerky drying room, sweet potato drying machine, sausage drying equipment

Drying rooms have applications ranging from food, meat products, fruits and vegetables to traditional Chinese medicines and industrial products. Among them, beef jerky drying rooms, as widely used drying equipment, play an important role in people's production and daily life. So, how is a beef jerky drying room made, and how much does such a set of drying rooms cost? Let's explore beef jerky drying rooms together.

Beef jerky drying rooms can save labor in manual handling and drying processes, ensuring labor efficiency and achieving automation, intelligence, unmanned operation, and standardization in production. Beef jerky drying room equipment can be used for drying various meat products, such as beef, sausages, cured meats, ham, dried duck, seafood, silk-wrapped rabbit, chicken, fish, shrimp, and many other materials across different fields. So, how does a beef jerky drying room work? Materials are evenly placed on trays in drying carts, which can be stacked in multiple layers. The carts are then pushed into the beef jerky drying room. The drying room uses a PLC control panel for intelligent operation and management, allowing smart control of temperature and humidity according to the drying requirements of different materials. The operation is simple and can significantly reduce labor costs, achieving uniform drying results for materials of various forms and properties.

Beef jerky drying process:

1. Drying meat jerky: The main purpose of drying is to promote color development and dehydration for curing. The meat slices, spread flat on trays and connected into large sheets, are placed into the drying chamber. The drying temperature is set between 55~60°C, with a slightly higher temperature in the initial stage. When the meat slices are 0.2~0.3 cm thick, drying until the moisture content reaches 25% is ideal.

2. Baking: Baking further cures the semi-finished product at high temperatures, making the texture soft and producing a good roasted flavor and oily appearance. During baking, the semi-finished product can be placed on rotating iron nets in the oven. The oven temperature is around 200°C, and the baking time is 8~10 minutes, depending on when it is fully cooked without burning. The moisture content of the finished product should be less than 20%, generally between 13~16%.

Introduction to beef jerky drying equipment----The drying machine used for meat jerky is an air-source high-temperature heat pump dryer. This equipment is a new energy-saving dryer. Its working principle is based on the reverse Carnot cycle, using a small amount of electrical energy to drive the compressor. The working fluid evaporates into a gaseous state in the evaporator after passing through the expansion valve, absorbing a large amount of thermal energy from the air. The gaseous working fluid is compressed by the compressor into a high-temperature, high-pressure gas, which then enters the condenser to release heat and warm the drying medium. This cycle continuously heats the drying medium to temperatures between 40°C and 85°C. Compared to electric heating dryers, it saves electrical energy.