Below is working principle of food residue dryer:
  Material Flow: the raw material with 75-85% moisture will be sent into the dewatering machine, and then the moisture will be reduced to 60-65%, then feed into the dryer by screw conveyor, concurrent flow drying. Under the effect of inner shoveling plate, materials are took and scattered constantly, and move in spiral forward method. Through three layers (inner, middle and outer layer), heat exchange are realized between material and hot air medium. The materials that achieve drying effect move forward fast and are discharged out of the roller. Wet materials that still don’t achieve drying effect couldn’t move fast due to self-weight, and are dried completely during the controlling route, thus achieving drying effect. After the whole drying process is completed, materials are discharged by screw conveyor. The final moisture will be reduced to 14-18% (can be adjusted according to buyer’s requirement). there is special device inside the dryer, can prevent the unequal drying of materials.
  Air Flow: through hot blast stove and air blower inflating, the air enters into the hot blast stove for combustion heating. Its temperature reaches up to 600-850℃, then it is inhaled by the dryer induced draft fan to dry material and evaporate water. When temperature decreases to 55-60℃, it is discharged out of the dryer. Wet air containing dust are discharged on standard through dust remover purifying.
  The food residue dryer is suitable for food residue, oat straw, wheat straw, rye straw, straw, sorghum straw, corn straw, potato vines, bean stalks,etc.,and can be customized according to customer requirements.The equipment has large output, high efficiency and energy saving, and occupies a small area. Compared with ordinary dryer, the energy saving reaches 30-50%, which can maximize the energy saving and drying cost.