CT-C Hot Air Circulation Oven for Food Ingredient Processing: Ginger Slices
CT-C Hot Air Circulation Oven is evaluated for ginger slices in food ingredient processing. The defined feed is washed uniformly sliced ginger with drained surface water. Match this duty to the material checks below and the unchanged original equipment parameters.
Ginger Slices: Application and Process Requirements
For ginger slices, control tray loading and preserve the agreed aroma and color. Begin with washed uniformly sliced ginger with drained surface water and confirm how the incoming grade varies before defining the drying cycle.
Feed, Product Quality and Downstream Handling
| Review item | Ginger Slices |
|---|---|
| Defined feed | washed uniformly sliced ginger with drained surface water |
| Material-specific focus | control tray loading and preserve the agreed aroma and color |
| Product checks | moisture, water activity, color and pungency |
| Downstream handling | cooling before spice packing or ginger-powder milling |
Material Movement and Drying Control
Include moisture, water activity, color and pungency in the trial record. Fix the sampling locations and analytical methods before comparing trials; feed preparation and cooling can affect the measured result.
Drying Endpoint and Product Acceptance
After acceptance, arrange cooling before spice packing or ginger-powder milling. Review discharge, temporary holding and packaging exposure as part of the moisture-control plan.
Application-Specific Equipment Selection
CT-C Hot Air Circulation Oven selection for ginger slices starts with Hot Air Circulation Oven requirements and the defined feed. Assess hot air ovens and hot-air circulation drying together with tray drying; the batch oven drying duty must be demonstrated using representative material and the required finished-product specification.
View the CT-C Hot Air Circulation Oven range and original equipment specifications
Technical References for This Application
Define hygiene and contamination controls for the food process. FDA food manufacturing practices.
Review food-hygiene planning alongside the drying operation. Codex food-hygiene resources.
Evaluate the finished ingredient using the agreed water-activity method. FDA water-activity reference.
Review the dust characteristics of the collected dry material. HSE combustible-dust guidance.
Review the thermal duty and utilities for the actual feed. U.S. DOE process-heat reference.
Equipment Reference Parameters
These are the CT-C Hot Air Circulation Oven model specifications. The operating duty for ginger slices must be established from the feed and the finished-product requirements above.
| Model | Equivalent Model | Drying Capacity (kg/batch) | Fan Power (kW) | Air Volume (m³/h) | Heat-Transfer Area (m²) | Steam Consumption (kg/h) | Electric Heating (kW) | Overall Dimensions (mm) | Trolleys | Trays | Weight (kg) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| CT-C-O | RXH5-C | 30 | 0.55 | 3450 | 5 | 8 | 6 | 1300×1200×1600 | 0 | 16 | 680 |
| CT-C-IA | RXH-7-C | 50 | 0.55 | 3450 | 10 | 10 | 9 | 1400×1200×2000 | 1 | 24 | 800 |
| CT-C-I | RXH-14-C | 100–120 | 0.55×2 | 6900 | 20 | 18 | 15 | 2300×1200×2000 | 2 | 48 | 1300 |
| CT-C-I(B) | RXH-14-C | 100–120 | 0.55×2 | 6900 | 20 | 18 | 15 | 1400×2200×2000 | 2 | 48 | 1300 |
| CT-C-II | RXH-27-C | 200–240 | 0.55×2 | 6900 | 40 | 36 | 30 | 2300×2200×2000 | 4 | 96 | 1800 |
| CT-C-III | RXH-41-C | 300–360 | 0.55×3 | 10350 | 80 | 72 | 45 | 3300×2200×2000 | 6 | 144 | 2300 |
| CT-C-III(B) | RXH-41-C | 300–360 | 0.55×3 | 10350 | 80 | 72 | 45 | 2300×3200×2000 | 6 | 144 | 2300 |
| CT-C-IV | RXH-54-C | 400–480 | 0.55×4 | 13800 | 100 | 90 | 60 | 4450×2200×2000 | 8 | 192 | 2800 |
| CT-C-IV(B) | RXH-54-C | 400–480 | 0.55×4 | 13800 | 100 | 90 | 60 | 2300×4200×2000 | 8 | 192 | 2800 |
| CT-C-VI | / | 600–720 | 0.55×6 | 20700 | 160 | 144 | 90 | 4450×3200×2000 | 12 | 288 | 3800 |
| Parameter | Project Information |
| Product | Material form, initial moisture and temperature limits |
| Batch | Loading quantity and production schedule |
| Trays | Tray quantity, dimensions and loading depth |
| Heating | Available heat source and temperature requirements |
| Airflow | Circulation, ventilation and exhaust requirements |
| Controls | Temperature settings, timing and monitoring needs |
| Installation | Available utilities, space and cleaning requirements |
| Test Item | Record or Assessment |
| Loading | Material, batch mass and tray distribution |
| Preparation | Batch loading and initial moisture |
| Heating | Air and product temperatures and duration |
| Drying completion | Final moisture and drying time |
| Final product | Residual moisture, appearance and product-specific checks |
| Utilities | Measured consumption under the stated test conditions |
Discuss Ginger Slices Drying
Send QUANPIN the incoming ginger slices specification, sample information and the required final product condition for an equipment review.
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