Raw material selection – cleaning – stem removal – cutting – spreading – drying – softening – grading and packaging – dried fruit.

1. Selection of materials The first step is to check the raw materials of figs. Choose figs that are ripe and suitable (not overripe) and choose large and plump figs.

2. Cleaning – removing stems – cutting After cleaning the picked fresh figs with a bubble cleaning machine, remove the stems, you can choose to cut them into slices or petals for drying, or you can dry them whole. Cut figs dry more efficiently and take less time than whole figs. Fruit drying shortens the time by more than half. Then peeling, color protection (bleaching machine) and other treatments are carried out step by step;

3. Paving The water content of fresh figs exists in the form of free water, colloidal water and combined water. The moisture content reaches 75-80% and the sugar content is high. If the sunlight intensity is not enough during natural drying, it will be difficult to dry the figs thoroughly. Use air energy to dry the figs. The key point of the machine is precise control of temperature, humidity, wind speed and air volume. Depending on the size of the figs, the temperature should generally be set in the range of 70-85°C for the first hour to evaporate a large amount of fig moisture in a short period of time. The dehumidification during these 4 hours is controlled at 50%. In the second 8-hour period, the temperature is set to 70-85°C. The range of 60-70℃ is used as the benchmark, the dehumidification time is slightly shortened, and the humidity is controlled to 30%. In the third period of 5 hours, the temperature is reduced by 50-60℃, and the humidity continues to be reduced to 10%; the whole process takes about 18 hours. Figs. Moisture content drops to less than 15%;

4. Drying If drying the whole fruit, it will take longer. First, spread the fruit evenly on the rack, push it into the drying room to dry for 25-30 hours, and then push it out to a cool place outside the drying room for a day. Then push it into the drying room for the second drying. The daily drying capacity of the fig dryer depends on the model specifications. The minimum is 600-800 kilograms per batch, the maximum is 2,000 kilograms per batch. For production capacities of 10,000 kilograms or more, consider blowing and combination methods;

5. Softening-Packaging After the figs are dried and cooled, they still need to go through a softening process. Be careful to protect them with plastic film to prevent bacterial growth. After about 2 days of softening process, the bags can be sealed and packed for storage.

Advantages and features of dried fig dryer:

1. It occupies a small area, is easy to install, and can be installed indoors and outdoors;

2. Energy saving and environmental protection, no discharge of waste water and waste gas, environmental protection and no pollution;

3. Long service life, intelligent control throughout the process, no need for manual supervision and operation;

4. It has a wide range of applications and is not affected by rainy weather.