Shuliy’s sausage drying machine uses hot air circulation to remove moisture from marinated sausages, extending shelf life and enhancing flavor. Compared with traditional air drying, the sausage dryer is faster, more consistent, and widely used for cured, dry, smoked sausages and other meat products.
How to Dry Sausages?
- Hang or Place Sausages: Hang marinated sausages on the dryer rods or lay them on trays. Keep space between sausages for proper air circulation.
- Set Drying Parameters: Adjust temperature and fan speed based on sausage type. Humidity can be controlled automatically.
- Temperature Reference:
- Air-dried / Cured Sausages: Early 25–30°C, Middle 35–40°C, Final 50–55°C, Total 3–7 days (small dryers: 12–24 hours staged)
- Smoked Sausages: Smoking 40–50°C, Drying 50–60°C
- Small Handmade Sausages: 30–60°C staged, 4–12 hours per batch
- Monitor the Process: Check color, firmness, and moisture. Adjust airflow or temperature if needed.
- Finish Drying: When the surface is smooth, internal moisture is safe, and flavor is rich, remove the sausages. Cool naturally before packaging or smoking.
Working Principle of the Sausage Dryer
The sausage drying machine heats air with a heating system, and a circulation fan distributes hot air evenly, warming both the surface and inside of sausages. Moist air is removed through the exhaust system. Automatic temperature and humidity controls ensure uniform drying based on sausage type and moisture requirements.
Structure & Components:
- Material Chamber: Trays or rods hold sausages; separated from the heating chamber by a baffle.
- Heating Chamber: Produces hot air, with fans sending it into the material chamber.
- Heating System: Options include electric, steam, gas, or coal.
- Fans: Circulate hot air and remove moisture.
- Automatic Control System: Adjusts temperature, humidity, and drying time for semi- or fully automatic operation.
Advantages of the Sausage Drying Machine
Even Drying
Circulating hot air heats sausages uniformly.
High Efficiency & Energy Saving
30% faster than traditional drying; supports multiple energy-saving heat sources.
Adjustable Temperature & Humidity
Ensures consistent taste and color for different sausage types.
Hygienic & Safe
Fully enclosed stainless steel chamber meets food safety standards.
Multiple Heat Sources
Electric, gas, coal, or heat pump options.
Flexible Customization
Capacity, tray numbers, size, and control system tailored to needs.
Technical Parameters
| Model | Size (mm) | Layers / Rods | Drying Capacity (kg/batch) |
|---|---|---|---|
| SL-2 | 4000×1860×2500 | 2 | 100–300 |
| SL-4 | 6000×1860×2500 | 4 | 300–600 |
| SL-6 | 7200×2300×2500 | 6 | 600–1000 |
| SL-8 | 8500×2300×2500 | 8 | 1000–1500 |
| SL-10 | 10000×2300×2500 | 10 | 1500–2000 |
| SL-12 | 8500×3300×2500 | 12 | 2000–3000 |
| SL-18 | 8500×5000×2500 | 18 | 3000–5000 |
| SL-24 | 12000×5000×2500 | 24 | 4000–7000 |
Why Dry Sausages?
- Remove Moisture & Extend Shelf Life: Target moisture ≤35%, which prevents bacteria and mold.
- Improve Taste & Texture: Even drying creates firm and elastic sausages.
- Maintain Color & Appearance: Proper temperature and airflow prevent hard, cracked, or discolored surfaces.
Value of Partnering with Shuliy
- High-Quality Sausages: Consistent taste, color, and flavor.
- Efficient Production: Shorter drying time, higher output, lower labor costs.
- Multiple Equipment Options: From small workshops to large factories.
- After-Sales Support: One-year warranty, technical guidance, installation training, maintenance, and on-site installation.
- Certifications: TUV, BV, ISO9001, CE certified.
