CT-C Hot Air Circulation Oven for Food Ingredient Processing: Gelatin Pieces
CT-C Hot Air Circulation Oven is evaluated for gelatin pieces in food ingredient processing. The defined feed is prepared wet gelatin pieces or sheets arranged at a defined tray loading. Match this duty to the material checks below and the unchanged original equipment parameters.
Gelatin Pieces: Application and Process Requirements
For gelatin pieces, preserve gel functionality while avoiding local overheating and sticking. Begin with prepared wet gelatin pieces or sheets arranged at a defined tray loading and confirm how the incoming grade varies before defining the drying cycle.
Feed, Product Quality and Downstream Handling
| Review item | Gelatin Pieces |
|---|---|
| Defined feed | prepared wet gelatin pieces or sheets arranged at a defined tray loading |
| Material-specific focus | preserve gel functionality while avoiding local overheating and sticking |
| Product checks | moisture, gel strength, viscosity and microbial criteria |
| Downstream handling | hygienic cooling before sizing and food-ingredient packing |
Material Movement and Drying Control
Include moisture, gel strength, viscosity and microbial criteria 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 hygienic cooling before sizing and food-ingredient packing. 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 gelatin pieces 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 gelatin pieces 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 Gelatin Pieces Drying
Send QUANPIN the incoming gelatin pieces specification, sample information and the required final product condition for an equipment review.
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