Low-temperature infrared drying (NIKS-27-1), Kharkiv region.

The principle of infrared drying is that the water molecules contained in the product absorb infrared rays and heat up. The evaporation process is carried out at temperatures of 40-60 °C.
With infrared drying, there is no need to use preservatives, products are stored in polyethylene bags or glass containers for up to 2 years, without deterioration of quality indicators.
The drying unit is a chamber, inside which there are three rows with 30 infrared emitters, between which there are 29 trays. The separated moisture is removed from the chamber by horizontal blowing between the trays, while the filtered intake air is fed into the chamber after it is heated in the recuperator.
Scope:
fruit drying andfruits;
 drying of meat and fish;
 drying greens, mushrooms and berries;
 drying of raw materials of the pharmaceutical and cosmetic industry,medicinal herbs and others.
Technical characteristics:
1. The total area of the trays is 27.18 square meters. m (87 trays, size 500x625 mm)(//tractor-service.com)
2. The maximum power is 18.52 kW.
3. Infrared emitters (90x0.135 kW) - 12.15 kW.
4. Duct heater "Vents" - 6 kW.
5. Vents fans - 0.37 kW.
6. The temperature is set depending on the raw material.
7. Setting the temperature with a resolution of 0.1 °С
8. Measurement of humidity 0-100% in the specified temperature mode.
9. Power consumption in various drying modes – 6-10.5 kW.
10. Overall dimensions LxWxH = 2500x700x2500 mm
11. Weight - up to 200 kg, with trays.