At Kerone, we are having over 45 years’ experience in serving to numerous sorts of industries with designing; producing and installation of various types of custom build industrial drying solution. We facilitate the shopper in selection by understanding the necessity for quality, size; shape and moisture content of the final word dried product have to be taken into contemplation, as well as production setting, construction materials most common stainless steel, energy consumption pattern. The feeding type and amount of material to be fed.
Drying or dehydration—the oldest method of food preservation—is particularly successful in the hot, dry climates found in much of New Mexico. Quite simply, drying removes moisture from food, and moisture is necessary for the bacterial growth that eventually causes spoilage. Successful dehydration depends upon a slow, steady heat supply to confirm that food is dried from the inside to the outside. Most fruits and vegetables should be prepared by blanching—and in some cases by adding preservatives—to enhance color and microbial shelf-life of the dried food. But some fruits, like berries, aren't blanched before drying. Drying is an inexact science. Size of food pieces, relative moisture content of the food, and the method selected all have an effect on the time required to dehydrate a food adequately.
A method of Drying Foods is also sun-dried with or without a solar dehydrator, dried during a gas or electric oven, or dried with a conveyable electrical dehydrator. Dehydrators with thermostats aren't affected by atmospheric condition and allow better control over food quality than sun drying. Clotheslines are an acceptable drying rack for ears of corn.
Kerone design and build the industrial dryers to continuously reproduce the best result for the material under processing, below are the few key feature of our solutions: