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The fluid bed dryer operates by blowing air underneath a perforated plate to move material over it. The presence of the air makes the substance behave fluidizedly, allowing it to flow and act like a liquid.
The ability of heated air to completely engulf each particle of the material being dried ensures that the drying process is even and consistent with no hot spots or wet materials. Vibrations improve efficiency while assisting in the fluidization and movement of otherwise resistant materials.
The equipment can be specially designed and sized for the needed residency time to properly dry without burning, and the airflow and temperature can be modified for each unique material.
The Global vibrating dryer-cooler market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
A new top-of-the-line vibrating fluid bed dryer from process equipment manufacturer The Witte Co., Washington, enables food manufacturers to process gluten-free flours from bananas, corn, potatoes, almonds, rice, and other products on the same processing lines used for processing wheat, rye, barley, oats, and other glutenous products without risk of cross-contamination.
The Witte dryers and coolers eliminate the need for a separate, gluten-free drying system by allowing simple access to the entire interior of the machine. This enables both the thorough cleaning and inspections necessary to confirm the removal of non-soluble solids in Readily Clean in Place (RCIP) sanitation systems.
The Witte fluid bed dryers and coolers are built with maximum cleanability in mind, and one operator may easily access the inside of the machine without the use of any tools. The company’s recognisable C-clamps are released to release the exhaust cover from the conveying surface, after which an electric hoist (optional) elevates the cover automatically to reveal the dryer deck and secures it in position while the cleaning and visual inspection are carried out.
