Сохранить в закладки 1700007541920:
1, fresh konjac washing and peeling, remove bud and root.
2, slicing and color fixing (optional, SO2 agent)./ Perajang
3, Drying machine, PLC control, and layered temperature zone
4, sorting & grading.
5, crushing & grinding
( 40-120 meshes, glucomannan no less than 65%)
6, pulverizing the flour to get konjac micro powder
( >120 meshes, glucomannan >75%)
7, inspection & packaging.
Model | JN-konjac 24T |
Overall Dimension (mm) |
27044*3820*3845 |
Drying area |
effective drying area 210 square meters |
Layers | 5 |
Power (Kw) | 125 |
Heat source | CNG |
Drying period (h) |
about 6 hours |
Capacity (t/24h) | 24 |
Новинки товаров от производителей по оптовым ценам