Equipments

Picture of the equipment : FLUIDIZED BED

FLUIDIZED BED

Food sectors:

Dairy products
Meats
Fruits and vegetables
Fishs and seafoods
Bakery
Powders

Processes:

Packaging/preservation
Thermal processes

Description

The fluidized bed is used to dry products (wet paste or powder) by the force of hot air that circulates through the conduit. Then, the air is blown by a fan through a hole and a butterfly valve which are used to control its speed. The air is heated and goes through a perforated plate and then heat the product to be treated. The air then flows in a cyclone and a filter to clean the particles that have been carried.

Application(s)

Drying of paste or wet powder

Specifications

Manufacturer and model GEA Niro/CDT 0.02
Air flow at the entrance Min. : 0,2 m/s – Max. : 2,0 m/s
Temperature of the inlet air to the plate

Min. ambient : +10°C – Max. : 230°C
Surface of fluidized bed Min. : 0,0008 m2 – Max. : 0,018 m2
Choice of plate (diameter of holes) 0,586; 0,814 and 0,870 in