Introduction to bacon：

  Bacon refers to processed products made by curing the meat and then roasting (or sun exposure). Bacon has strong antiseptic ability, can extend the storage time, and add unique flavor, which is the main difference from bacon. The smoked bacon is consistent on the outside and inside, cooked and cut into slices, bright in color, mellow in taste, and unique in flavor.

Bacon drying process：

  The temperature quickly rises to 65°C within two hours after the material is loaded into the heat pump drying room, which lasts 5 to 6 hours. Don’t be afraid of humidity. The purpose is to make the bacon reach the same temperature inside and outside within 2 hours. The heating process is also a seasoning. And meat-a fermentation process, you can control the meat to change color and taste. After the preheating time, adjust the temperature to 45°C-50°C, and the temperature is within the range of 50°C to 55C. The hot and humid air is automatically discharged from the moisture outlet. When it is discharged, the heat pump recovers heat. At this stage, the surface water has been evaporated, and the color of the feed turns from grayish white to light red. This stage is the color transition period.
It lasts for 15-18 hours, through the color development period and the shrinkage setting period, the color development period: the temperature is controlled at 52°C-54°C, the time is 4-6 hours, and the humidity is controlled at 45%. The bacon gradually turns from light red to bright red. At this time, ventilation and cooling should be used to process the heat pump. The heat pump host stops heating, opens the moisture outlet to discharge the hot and humid air, and adds cold air for cold air drying, so that the skin temperature of the bacon can drop rapidly. Facilitate the migration of moisture from the moisture inside the bacon to the surface.
During this period, the moisture content inside the bacon continued to decrease, the bacon shrank significantly, and the appearance appeared uneven. After 5-6 hours, the cold air cooling method was adopted for half an hour to alleviate the contradiction between surface water evaporation and internal water migration.

Recommendation of bacon dryer/drying machine

Commercial 100-3000kg/h large amount of dehydration wide application and easy operation

  Heat pump drying machine use the principle of inverse Carnot cycle. It absorbs low-temperature heat energy in the air, which becomes high-temperature heat energy after efficient heat collection and integration by the heat pump system, and is transported to the drying room for cyclic heating and drying of materials.It refers to exhausting the hot and humid air in the drying room directly to the outside of the drying room through dehumidification device, and then replenishing natural fresh air.

  Hot air circle drying machine belongs to high temperature heat pump unit. Its working principle is: the working fluid of the heat pump is compressed by the compressor, becomes high temperature and high pressure gas, enters the condenser, condenses and liquefies the heat, and is used for air heating in the drying room. The moisture in the material is vaporized and evaporated by the form of hot air, and the evaporated water vapor is discharged by the moisture discharge system, thereby achieving the purpose of drying the drying material.


Bacon drying video：