Traditional fruit drying methods have many disadvantages, such as natural drying is more susceptible to weather, dust, insect contamination; and industrially produced dried fruits will add a lot of sugar and preservatives, losing the original nutritional value of the fruit. However, the fruit dryer perfectly solves these problems. It uses a hot air circulation system and precise temperature control to gradually evaporate the moisture in the fruit at a low temperature of 40-70℃, which not only retains the nutrients of the fruit, but also extends the shelf life.

The process of using a fruit dryer is simple and easy to operate. Wash the fruit and slice it, evenly spread it on the mesh belt, and set the appropriate temperature and time. For example, if you dry apples and bake them at 60℃ for 8 hours, you can get dried apples. Compared with fresh apples, the vitamin C retention rate of dried apples is more than 70%.

The application of fruit dryers is very wide. For the catering industry, special dried fruit dishes can be developed; for agricultural product processing enterprises, the productivity of fruits can be improved. Especially in the fruit harvest season, dryers can help farmers effectively solve the problem of fruit not being sold and reduce losses.

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