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After soaking, washing, and slicing the Konjak tubers, they are further processed through drying and grinding to obtain a Konjak flour that is low in calories, fat, and protein, yet high in dietary fiber, strength, and viscosity.
The automated Konjak drying production line developed by Capital Technology is capable of achieving continuous production, encompassing all stages from raw material processing to cleaning, uniform slicing, and intelligent drying.
This konjac slice drying machine integrates modern drying technology, precise temperature control system, and intelligent design, tailored specifically for the physical characteristics of konjac slices:
Efficient and uniform drying: Utilizing a multi-layer mesh belt conveyor and a scientifically arranged hot air circulation system, it ensures that hot air evenly penetrates the material layer, achieving synchronous drying both inside and outside the slices. This effectively avoids the phenomena of surface hardening, internal wetness or scorching caused by traditional methods, resulting in finished products with a natural color (maintaining white or light brown), excellent taste, and good rehydration properties.
Precision intelligent temperature control: Equipped with a high-precision temperature and humidity sensor and a PLC intelligent control system, it can flexibly set and maintain the optimal drying temperature curve within the range of 40℃-100℃ according to different thicknesses, initial moisture content, and target requirements of konjac slices. The low-temperature slow-drying mode is particularly effective in maximally retaining effective components such as konjac glucomannan, locking in nutrition and flavor.
Energy-saving and environmentally friendly operation: It primarily utilizes high-efficiency heat pumps or air-source heating technology. Compared to traditional electric heating or coal-fired methods, the heat utilization rate is significantly improved, and the operational energy consumption is notably reduced. Additionally, the fully enclosed drying process produces no exhaust gas or dust emissions, meeting the environmental requirements of green production.
High-quality material, hygienic and safe: The main contact parts of the equipment are made of food-grade stainless steel (such as 304 material), which is corrosion-resistant, easy to clean, and prevents rust contamination, fully meeting the hygienic standards for food processing.
High degree of automation: From feeding, conveying, drying to cooling and discharging, continuous flow operation can be achieved, significantly reducing manual intervention and labor intensity. The user interface is friendly, and the machine can automatically operate after parameter setting, ensuring stability and reliability.
After soaking, washing, and slicing the Konjak tubers, they are further processed through drying and grinding to obtain a Konjak flour that is low in calories, fat, and protein, yet high in dietary fiber, strength, and viscosity.
The automated Konjak drying production line developed by Capital Technology is capable of achieving continuous production, encompassing all stages from raw material processing to cleaning, uniform slicing, and intelligent drying.
This konjac slice drying machine integrates modern drying technology, precise temperature control system, and intelligent design, tailored specifically for the physical characteristics of konjac slices:
Efficient and uniform drying: Utilizing a multi-layer mesh belt conveyor and a scientifically arranged hot air circulation system, it ensures that hot air evenly penetrates the material layer, achieving synchronous drying both inside and outside the slices. This effectively avoids the phenomena of surface hardening, internal wetness or scorching caused by traditional methods, resulting in finished products with a natural color (maintaining white or light brown), excellent taste, and good rehydration properties.
Precision intelligent temperature control: Equipped with a high-precision temperature and humidity sensor and a PLC intelligent control system, it can flexibly set and maintain the optimal drying temperature curve within the range of 40℃-100℃ according to different thicknesses, initial moisture content, and target requirements of konjac slices. The low-temperature slow-drying mode is particularly effective in maximally retaining effective components such as konjac glucomannan, locking in nutrition and flavor.
Energy-saving and environmentally friendly operation: It primarily utilizes high-efficiency heat pumps or air-source heating technology. Compared to traditional electric heating or coal-fired methods, the heat utilization rate is significantly improved, and the operational energy consumption is notably reduced. Additionally, the fully enclosed drying process produces no exhaust gas or dust emissions, meeting the environmental requirements of green production.
High-quality material, hygienic and safe: The main contact parts of the equipment are made of food-grade stainless steel (such as 304 material), which is corrosion-resistant, easy to clean, and prevents rust contamination, fully meeting the hygienic standards for food processing.
High degree of automation: From feeding, conveying, drying to cooling and discharging, continuous flow operation can be achieved, significantly reducing manual intervention and labor intensity. The user interface is friendly, and the machine can automatically operate after parameter setting, ensuring stability and reliability.
