In the primary chili-producing regions of Guizhou, traditional methods—relying on manual sun-drying or earthen-kiln roasting—have long faced the predicament of being “at the mercy of the weather.” Spoilage caused by overcast and rainy conditions, along with defects such as “mottled skin” and darkened coloration resulting from traditional processing techniques, previously severely compromised the market appeal of high-quality Guizhou chilies. Consequently, the selling price per catty often lagged several yuan behind that of premium dried chilies. Determined to shed this “low-quality” label, Jinlu Machinery developed and introduced a customized mesh-belt chili dryer, specifically engineered to address the unique characteristics of chilies—namely, their delicate skins and strict requirements regarding color retention. Utilizing multi-layer circulating airflow technology, this equipment precisely maintains the drying temperature within the “golden range” of 60°C to 70°C, effectively simulating optimal natural sun-drying conditions. This not only perfectly preserves the chilies’ natural red pigments and aromatic compounds but also enables continuous, round-the-clock operation with a daily processing capacity reaching tens of tons—thereby putting a definitive end to the historical plight of chili farmers who once suffered from “high yields but low returns.” The core advantages of the Jinlu mesh-belt dryer lie in its capabilities for “color locking and shape...

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1. Client Needs Ms. Li, the owner of a family farm in Taizhou, Zhejiang, manages an 8-mu (approx. 1.3-acre) strawberry picking orchard. During the annual peak season, she faces significant losses as large quantities of fresh fruit go to waste due to poor appearance or sluggish sales. Traditional sun-drying methods are heavily constrained by weather conditions, and the resulting dried strawberries often suffer from dull coloration and an overly acidic taste, making it difficult to gain market acceptance. Conversely, large-scale industrial drying equipment requires excessive capital investment and occupies too much space, rendering it unsuitable for use on a family farm. The challenge of how to process fresh fruit into high-quality dried fruit—at a low cost and with high efficiency—became a pressing problem she urgently needed to resolve. 2. Jinlu Machinery Strawberry Drying Room Ms. Li acquired a household-scale, electrically heated drying room from Jinlu Machinery. This unit features a compact, integrated cabinet structure with a footprint of just 2–3 square meters. Its intelligent temperature control system operates with precision within the 50–65°C range, while its hot-air circulation technology reduces drying time from the 2–3 days required by traditional sun-drying to a mere 10–12 hours. Furthermore, its power consumption is...

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I. Project Background Fresh morel mushrooms are highly perishable and prone to browning and structural collapse. Traditional sun-drying or rudimentary drying methods often result in cracking, curling edges, loss of aroma, and inconsistent quality—leading to high product loss rates and low market prices. To address these issues, a specific edible mushroom cultivation base transitioned to an intelligent air-source heat pump drying chamber to standardize processing, extend shelf life, and enhance product value. II. Project Overview Target Product: Fresh Morel Mushrooms Daily Processing Capacity: 500 kg (fresh weight) per batch Equipment: Closed-loop dehumidifying heat pump drying chamber + Intelligent temperature and humidity control system Objectives: Moisture content ≤ 12%; intact physical appearance; natural color; rich aroma; loss rate ≤ 5% III. Standardized Four-Stage Drying Process 1. Low-Temperature Shaping: 35°C, Humidity ≤ 70%, 3 hours (Locks shape and color; prevents collapse and browning) 2. Warming & Dehumidifying: 40–45°C, Humidity ≈ 55%, 2 hours (Ensures uniform shrinkage; prevents formation of hard outer crusts) 3. Intensive Dehydration: 50°C, Humidity ≈ 35%, 2 hours (Dries the interior; prevents soft centers) 4. High-Temperature Finishing: 53–55°C, Humidity ≤ 15%, 2–3 hours (Final drying and aroma setting) Total Duration: 9–10 hours; Drying Ratio (Fresh-to-Dry): Approximately 10:1. Mushrooms must...

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Case Background As a vital raw material for grain processing, the drying outcome of glutinous rice directly impacts the quality of subsequent deep processing and its market value. Traditional natural sun-drying methods are constrained by weather conditions and available space, while standard high-temperature drying techniques are highly prone to compromising the whiteness and aroma of the rice. Recently, Mr. Liu—a client engaged in the grain trading business—traveled specifically to Zhengzhou Jinlu Machinery, bringing with him a batch of freshly harvested, high-moisture glutinous rice in search of a viable drying solution. Material Challenges The wet glutinous rice brought by the client exhibited uneven moisture distribution and involved a substantial volume, necessitating immediate and rapid processing. The client’s primary objective was to minimize drying time and maximize processing efficiency, all while ensuring that the rice retained its bright white luster and that its natural aroma remained intact. Trial Run Process Based on the specific physical properties of glutinous rice, the technical team at Jinlu Machinery recommended the JL-4 electric heating drying chamber and devised a drying protocol utilizing a constant low temperature of 45°C. Loading Phase: The client’s wet glutinous rice was spread evenly across the drying chamber’s material carts; once fully...

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I. Client Background Mr. Qu from Huaxi District, Guizhou Province, mainly produces and processes deer antler mushrooms. In the past, if deer antler mushrooms were not processed promptly after harvesting, they were prone to spoilage and rotting. Traditional sun-drying methods were not only constrained by weather but also inefficient, failing to meet the standardized and large-scale demands of modern production. When Mr. Qu contacted Jinlu Machinery, his core demand was to use digital technology to dry the fresh mushrooms immediately after harvesting, extending their shelf life, preserving nutrients, and creating a dried product form that is easy to store and transport, thereby expanding his sales radius and extending the industrial chain from fresh mushroom sales to dried product processing. II. Drying Process Addressing the high moisture content and crisp texture of deer antler mushrooms, the company adopted an automated drying process based on “cloud-based intelligent control,” strictly adhering to standardized procedures to ensure consistent quality for each batch of products. Pre-treatment and Packing Humidification is stopped 48 hours before harvesting to ensure the freshness of the raw materials. After the fresh mushrooms arrive at the drying workshop, workers immediately sort them, cutting off the roots, removing impurities, and carefully separating...

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In the field of primary agricultural product processing, the choice of equipment often determines the upper limit of the finished product’s quality. Recently, Mr. Li, from a garlic-growing area in Hebei Province, brought a truckload of freshly sliced ​​garlic to our drying room test center. He hoped to find a solution that could both preserve the original color and flavor of the garlic slices and enable stable batch processing. After a full batch of static drying tests, Mr. Li immediately decided to order a 15-horsepower air-source heat pump drying room. I. Customer Needs: Static Batch Processing Mr. Li runs a small agricultural cooperative in the area, mainly receiving fresh garlic from surrounding farmers for primary processing. His previous pain points were quite typical: Flexible Production Capacity: The fresh garlic harvest season is concentrated, but the daily delivery volume is not fixed. He needed a static drying room that could be flexibly arranged according to the daily delivery volume, capable of processing several hundred kilograms to about one ton of material at a time. Core Quality: Mr. Li particularly emphasized that his customers mainly use the garlic as a catering ingredient and medicinal raw material, requiring extremely high standards for the...

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