1. Profitability, i.e. less energy is required to evaporate 1 liter of water (1 kW). Heat rays penetrate the thickness of the product up to 10-20 mm. At the same time, the product itself and the moisture contained in it are heated. The heating process is several times more intense than when blowing hot air, respectively, and the water turns into steam, very intensively. The ventilation system serves only to remove steam outside the chamber and room.
2. Drying speed. IR technology allows you to remove moisture several times faster at a lower temperature than convection technology.
3. Lack of dusting. If a finely dispersed fraction is present in the product, any blowing will lead to dusting and dust ingress into the ventilation system. Where mixed with steam will be released into the environment. With IR technology, the ventilation system removes clean steam, which does not contain product impurities in the form of dust particles.
4. Uniform heating of the product over the entire drying area. On the entire width of the tray, the same conditions are created for the product, which makes it possible to get a high-quality product at the exit, not overheated or underdried.
5. Sterilization of the product. Taking into account the fact that thermal infrared rays pass through the entire thickness of the product, the sterilization process takes place automatically during drying. Destruction or suppression of various types of bacteria, which in turn improves the quality of the product and eliminates the need for additional sterilization.