Operating Instructions For Industrial Food Dryers

Jun 15, 2026

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Pre-startup Preparation
‌Personnel and Environment Check‌: Operators must wear safety goggles and acid/alkali-resistant gloves. Ensure the equipment is installed on a level, solid foundation in a well-ventilated area free from flammable or explosive materials.
‌Material and Equipment Check‌: Remove metal impurities and large, hard objects from the material to be dried, and verify that the initial moisture content falls within the equipment's operating range. Visually inspect the equipment piping and door seals for integrity, and ensure instrument indicator lights are functioning normally.

 

Core Operational Workflow
‌Parameter Setting‌: Based on material characteristics, use the PLC system to preset parameters-such as drying temperature (50–120°C), conveyor speed, and microwave power-to suit the specific drying requirements of the material.
‌Startup and Operation‌: Sequentially activate the conveyor system, heating/microwave system, and moisture exhaust system. Maintain continuous operation, monitor the material's condition in real-time, and fine-tune process parameters as needed.
‌Determining Completion‌: In conjunction with the preset drying time, take samples to test the material's moisture content; stop heating once the requirement of ≤5% moisture content is met.
‌Shutdown and Unloading‌: Keep the vacuum pump running for a period to evacuate residual water vapor, then slowly introduce clean air to restore atmospheric pressure. Once internal and external pressures have equalized, open the discharge door to unload the material.

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