Sugar cube is also called half sugar cube or white sugar cube, sugar cube is characterized by its purity, it's white and shiny, the angles of the candy are complete, firm, not likely to shatter. But it can dissolve quickly in water and the solution is clear and transparent.
 
The main purpose of the infrared drying tunnel is to dry the sugar cube after forming, drying from 1.5~2.5% moisture to less than 0.5%, then cooling packaging into finished product.
 
The tunnel dryer in food industrial of our company mainly uses automatic constant temperature system, easy to operate, high efficiency and good baking effect. The infrared drying tunnel is a flow line operation with simple operation, high yield, environmental protection, fast heating speed, uniform heating and good controllability. 24 hours continuous operation.
 
Generally the tunnel dryer in food industrial control system adopts ac contactor control, when the temperature rises to the set temperature, the heating will stop. When the temperature is lower than the set temperature, the full power heating will start. In this way, the time interval between stopping power supply and full power supply is repeated within 10 seconds, and the starting current is about 8 times larger than normal current. The imbalance of current directly leads to the increase of electricity consumption, and the temperature difference is large, which leads to the uneven heating of the product. The latest tunnel dryer in food industrial control system of our company adopts the latest electronic frequency conversion technology.

When the temperature is close to the set temperature, the electron starts to work. Reduce the current. When the temperature is above the set temperature, the electrons start to work directly to reduce the current in the heat pipe. Note: the amount of reduced current depends on the difference between the actual temperature and the set temperature. The greater the difference, the smaller the reduced current will be. In this way, the current of the whole tunnel dryer in food industrial is kept in a relatively balanced state from start to stop, so that the temperature difference is kept at plus or minus 3 degrees Celsius, thus achieving the characteristics of energy saving.