Artificially dried dry equipment has a traditional simple drying room, but also has a modernized artificial machine. The drying room has low equipment costs and easy operation and management. It is suitable for large batches of dehydrated spinach in large villages.
When the spinach is used to produce dehydrated spinach, the blanched spinach is drained of excess moisture, placed in a baking tray and placed on a drying rack. The amount of food on each baking tray does not affect the air circulation between baking trays. In the drying room, a constant temperature of 75-80°C is maintained, and monotony can be completed in 3-4 hours. When approaching monotony, the temperature was lowered to 50-60°C to slightly soften it to facilitate packing. Every 100 kilograms of fresh spinach is inhibited into 8 kilograms of dehydrated spinach. The water content of dehydrated spinach has a great influence on the storage effect. The lower the water content is, the better the storage effect is without damaging the product quantity.