Find answers to the most common questions about our heat pump dryers, DC inverter units, ordering process, and support services.
Transfrio drying rooms are divided into general drying rooms and special customized drying rooms. The general series includes four types: tray type, hanging type, kang type and combined-row type, classified by loading method and air circulation. Special models cover steam-drying integrated dryers, meat cold dryers, and noodle/vermicelli dedicated dryers.
Based on official test standards (COP 3.5 for heat pump, 90% electric heating efficiency, 5% heat leakage rate), air source heat pump dryers save over 50% energy compared with pure electric heating dryers. The drying cost per jin is only 0.06–0.09 USD for heat pump models, while electric dryers cost 0.16–0.17 USD per jin.
Hanging drying rooms and hanging cold drying rooms are designed for hanging materials such as sausage, bacon, poultry, fish, noodles and vermicelli. Adopting top-air-out and bottom-air-return circulation, hot air penetrates vertically through material gaps. Cold drying models support both heating drying and refrigeration low-temperature drying, retaining the original color, aroma and taste of food.
The closed-loop kang-type drying room is the best choice. It cancels trays and trolleys, uses an integrated kang bed structure. Equipped with a heat recovery and moisture exhaust device, it reduces heat loss effectively, lowering energy consumption by 30%–40% compared with traditional open drying beds. It features ultra-large loading capacity and low labor cost.
Tray-type drying rooms adopt a standard 10cm gap design between trays, ensuring smooth horizontal hot air circulation. It has fast drying speed and high uniformity, avoiding color fading, material adhesion and uneven drying of high-value herbs and fruits. Most small and medium models are plug-and-play with integral delivery, no on-site installation required.
Combined-row drying rooms are assembled by multiple standard drying units, with a batch drying capacity of 1.25 to 3 tons. It adopts 75mm thick flame-retardant polyurethane insulation boards. Equipped with horizontal blowing and top return air circulation, it shortens the air path and greatly improves drying uniformity. Single units can operate independently or work together, supporting flexible capacity expansion.
All models are equipped with professional intelligent control systems. Core functions include: segmented temperature and humidity curve drying adapting to different crop characteristics; automatic intelligent moisture exhaust; remote mobile and computer monitoring; built-in standard drying process parameters for hundreds of materials. Supports one-click operation with low maintenance.
We adopt two professional selection methods. 1. Quick selection: match models according to customer's single-batch fresh material weight. 2. Precise technical selection: calculate wet-dry ratio (standard 2.9:1 from 70% to 13% moisture), total water removal and hourly heating capacity, then select equipment via rated/max heating and dewatering parameters. All schemes are adjusted according to local climate and material characteristics.
We provide full-process standardized services: free customized drying scheme and cost budget; free online installation, commissioning and operation training; free drying process guidance for local crops; lifelong free upgrade of control software; free replacement of faulty parts within warranty. We support multi-language online service and optional paid on-site installation & technical training.
Conventional hot drying takes about 10 hours for fresh meat and 50 hours for sausage. Low-temperature cold drying takes 48 hours for fresh meat and 120 hours for sausage. Cold drying adopts a dual refrigeration and dehumidification system, cooling materials below ambient temperature for low-temperature slow drying. It perfectly preserves food color, fragrance and texture. Conventional hot drying is more cost-effective for ordinary bulk products.