Hotline
+86-519-88678001 +86-519-88908008Belt Dryer Overview
The material to be processed through the appropriate feeding mechanism (such as star cloth, swing belt, grinder or Granulator), distributed on the conveyor belt, the conveyor belt through one or several heating units comprising of channels, each heating unit is equipped with air heating and circulatory system, each channel has one or several wet systems, in the conveyor belt, Hot air from the top down or from bottom to top through the material on the conveyor belt, so that the material can be evenly dried.
Belt drying machine use
Belt dryer (belt dryer) commonly used in continuous drying equipment, can be widely used in chemical industry, food, medicine, building materials, electronics and other industries, especially suitable for breathable sheet, strip, granular material drying, filter cake and paste-like materials, can also be formed by granulating machine or extrusion mechanism after drying.
Typical Products
Seaweed, dehydrated vegetables, jujube, pellet feed, msg, chicken essence, coconut, organic color, synthetic rubber, propylene fiber, medicine, medicinal herbs, small wooden products, plastic products, electronic components aging, curing and so on.
Belt Dryer Technical Specifications
Model |
dw-1.2-8a |
dw-1.2-10a |
dw-1.6-8a |
dw1.6-10a |
dw-2.0-8a |
dw-2.0-10a |
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Number of units |
4 |
5 |
4 |
5 |
4 |
5 |
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Dry Length (m) |
8 |
10 |
8 |
10 |
8 |
10 |
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Accessories thickness (mm) |
≤60 |
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Operating Temperature (℃) |
50-140 |
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Steam pressure (MPA) |
0.2-0.8 |
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Steam Consumption (kg/h) |
120-300 |
150-375 |
150-375 |
170-470 |
180-500 |
225-600 |
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Drying time (h) |
0.2-1.2 |
0.25-1.5 |
0.2-1.2 |
0.25-1.5 |
0.2-1.2 |
0.25-1.5 |
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Drying Strength (kg.h2o/㎡.h) |
6-30 |
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Installed power (kw) |
11.4 |
13.6 |
11.4 |
13.6 |
12.5 |
14.7 |
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Overall Dimensions (m)
|
A |
1.2 |
1.2 |
1.6 |
1.6 |
2.0 |
2.0 |
|
A1 |
2.28 |
2.28 |
2.68 |
2.68 |
3.2 |
3.2 |
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B |
8.0 |
10.0 |
8.0 |
10.0 |
8.0 |
10.0 |
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B1 |
9.5 |
11.5 |
9.5 |
11.5 |
9.5 |
11.5 |
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C |
2.5 |
2.5 |
2.5 |
2.5 |
2.6 |
2.6 |