Shuliy’s automatic cocoa bean belt dryer can dry fresh cocoa beans efficiently. It provides high-efficiency, uniform, and continuous drying, suitable for medium to large cocoa processing plants and export-oriented businesses.
Drying is a crucial step in cocoa processing. Freshly fermented cocoa beans usually have a moisture content of 55%–60%, which must be reduced below 7% to meet the requirements for shelling, grinding, and storage. Traditional sun drying is greatly affected by weather and can cause mold, uneven drying, and unstable quality.
工作原理
在可可豆带式干燥机的进料器将豆子均匀摊放在不锈钢网带上。当带子缓慢进入干燥腔时，热空气从上方穿透豆子，快速去除水分。湿空气通过排风扇排出，实现连续循环干燥。
干燥温度可控（50–120 °C），并可根据豆子湿度、品种与干燥要求调整气流与带速，确保每一颗豆子均匀受热。
如何使用网带干燥机来干燥可可豆？
1. Raw Material Preparation
After fermentation, cocoa beans need to be screened and cleaned to remove moldy beans, husks, and other impurities. Then spread the beans evenly on the stainless steel mesh belt. A layer thickness of 2–6 cm is recommended to ensure hot air can fully penetrate the bean layer.
2. Preheating Stage (50–70 °C)
Slowly heat the beans at a low temperature to gradually evaporate surface moisture. This prevents the surface from drying too quickly and forming a hard shell, which can affect further dehydration.
3. Main Drying Stage (80–100 °C)
Hot air passes through the mesh belt from top to bottom or in a circulating manner, accelerating moisture diffusion and evaporation inside the beans. This stage is key to rapidly reducing the beans’ moisture content.
4. Equalizing Drying Stage (60–70 °C)
Lower the temperature to allow internal and external moisture to balance, ensuring even drying and consistent color.
5. Cooling and Discharge
After drying, beans enter the cooling section or cool naturally. Once the temperature drops below 40 °C, the beans are discharged. Cooled beans can go directly to packaging or storage.
6. Testing and Storage
Check moisture content with a moisture meter, keeping it below 7%. After cooling to room temperature, store the dried cocoa beans in sealed containers to prevent moisture absorption or rewetting.
可可豆推荐干燥参数
| 項目 | 參數範圍 | 說明 |
|---|---|---|
| 乾燥溫度 | 50–120 °C | 低温保护 可可香气 |
| 乾燥時間 | 4–8 小时 | 根据初始水分进行调整 |
| 热源 | 电力、热空气、生物质 | 可定制 |
| 最终水分 | ≤7% | 符合出口标准 |
| 带材 | 304 不锈钢 | 食品级、耐腐蚀和 耐高温 |
| 网孔尺寸 | 3 mm | 防止豆子掉落， 确保通风 |
| 层数 | 2–5 层可选 | 可满足不同生产能力 |
方案优势
Continuous Automatic Drying
可24小时连续运行，节省劳力。
Uniform Drying and Consistent Color
多层热空气渗透，确保豆内外均匀脱水。
節能
热空气循环设计使能耗较传统干燥机降低超过30%
Hygienic and Safe
所有不锈钢接触面符合食品级标准。
Intelligent Control System
自动温湿度控制，确保每批次干燥的一致性。
Customizable Production Line
可按工厂规模、产量和能源需求灵活设计。
可可豆干燥生产线配置清单
| 设备名称 | 功能 |
|---|---|
| 发酵罐 / 发酵箱 | 发酵可可豆以发展所需风味 |
| 振动筛 / 筛选机 | 去除碎豆与杂质 |
| 空气分离器 / 除尘器 | 去除轻微杂质和尘埃 |
| 喂送传送带 | 将可可豆均匀摊放在干燥带上 |
| 多层连续带式干燥机 | 具有分级温控与热空气循环的核心干燥设备 |
| 热风炉/热源系统 | 提供干燥所需的热空气 |
| 排风扇系统 | 去除干燥过程中产生的水分 |
| 冷却段 / 冷却传送带 | 冷却干燥后的可可豆 |
| 排出传送带 | 将干燥的可可豆转移至收集或包装系统 |
| 水分仪 | 测量可可豆的水分含量 |
| 包装接口 / 收集系统 | 连接到包装或存储系统 |
| 电控系统 | PLC 集中控制温度、带速、气流与干燥时间 |
Notes: The above standard list is for reference only. The specific configuration should be adjusted according to the customer’s production plan. If you have any requirements, please contact our staff via the pop-up window or WhatsApp.
与 Shuliy 合作
Shuliy’s cocoa bean belt drying machine, with its energy-saving, efficient, automated, and food-grade hygienic design, has become the ideal choice for many cocoa processing companies.
如果您想提高干燥质量、降低能源消耗并实现标准化生产，请联系我们获取定制解决方案。
