T/YNSAM 001-2018 Fruit and vegetable dryer

Scope

Scope: This standard specifies the terms and definitions, product models, technical requirements, test methods, inspection rules, marking, packaging, transportation, and storage for fruit and vegetable dryers. This standard applies to fruit and vegetable dryers (hereinafter referred to as dryers) used for drying fruits, vegetables, fresh tobacco leaves, Chinese herbal medicines, mushrooms, flowers, coffee, walnuts, and other agricultural and sideline products. Main technical contents: 1. Control system: The hot air temperature should be able to be set and controlled at any temperature point within the range of room temperature to 70°C, or within the temperature range specified in the user manual, and have an over-temperature alarm function. The control system should be able to collect data from the temperature sensors in the drying chamber (or baking trays, baking rooms) in real time and control the heating device according to the set temperature. 2. Drying temperature: Adjustable from room temperature to 70°C or meet the requirements specified in the user manual. 3. Hot air temperature stability: ±10°C. 4. Dehydration rate per unit time: ≥0.5kg/h·m3 5. Safety requirements: After the controller shell is closed, people should be prevented from contacting with live components, and the shell should not touch live components. There should be grounding terminals and grounding markings. 6. The insulation resistance of the electrical system should be not less than 20 MΩ. 7. Protective devices, drive devices, high-temperature heat source devices, and conductive components that pose or may pose potential hazards to operators should be equipped with permanent safety warning signs in clearly visible locations nearby, and the safety signs should comply with the provisions of GB 10396. See Appendix A.

Development Information

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