The Art and Science of Sausage Drying
Sausage drying is a delicate balance of flavor development, microbial safety, and texture optimization. Traditional sun-drying methods—dependent on weather and manual adjustments—often lead to uneven drying, case hardening, or spoilage risks. Modern producers demand precision, consistency, and energy efficiency, all of which define MeiYa’s advanced heat pump drying technology.
MeiYa Heat Pump Dryer: Key Advantages
- Energy Savings: 65% lower energy consumption vs. conventional dryers through closed-loop heat recovery.
- Precision Control: ±0.3℃ temperature stability and ±3% humidity accuracy throughout all drying phases.
- Hygienic Process: ISO-certified air filtration eliminates contaminants and insects.
- Smart Automation: Pre-programmed drying curves with real-time adjustments via touchscreen interface.
MeiYa’s 3-Stage Sausage Drying Process
Stage 1: Preheating & Fermentation (0-2 Hours)
- Temperature: Rapid ramp-up to 60-62℃ (stabilizes meat enzymes, inhibits spoilage bacteria).
- Humidity: Natural retention (no dehumidification).
- Purpose: Initiate fermentation while preventing fat oxidation.
MeiYa Advantage: Patented airflow design ensures uniform heat distribution across all racks.
Stage 2: Color Fixation & Shaping (2-14 Hours)
- Temperature: 50-52℃
- Humidity: 45-50% (gradual moisture extraction)
- Critical Control:
- Surface hardening prevention through cyclic humidity adjustments (MeiYa’s AI DryLogic™ system).
- Natural red pigment formation via controlled protein denaturation.
Stage 3: Intensive Drying (14-40 Hours)
- Temperature: 58-60℃
- Humidity: 35-38%
- Final Targets:
- Moisture content ≤17%
- Zero case hardening or oil leakage
- Uniform shrinkage (diameter deviation <2mm)
MeiYa Advantage: Dual heat recovery coils maintain energy efficiency even at high-temperature phases.
Traditional vs. MeiYa Drying: Critical Comparison
| Parameter | Traditional Drying | MeiYa Heat Pump Dryer |
|---|---|---|
| Time | 10-15 days (weather-dependent) | 35-45 hours (guaranteed schedule) |
| Energy Cost | High (coal/electric heating) | 0.8-1.1 kWh/kg (optimized COP) |
| Failure Rate | 15-20% (mold/oil leakage) | <2% (ISO 22000-compliant) |
| Labor | Constant monitoring required | Fully automated with remote SMS alerts |
Quality Assurance & Food Safety
MeiYa systems ensure:
- Color Retention: Natural reddish hue without artificial additives.
- Texture Integrity: Elastic casing with compact, bubble-free meat filling.
- Microbial Safety: <100 CFU/g total plate count through ISO-class drying environment.
Conclusion
MeiYa Heat Pump Dryer transforms sausage production by merging centuries-old craftsmanship with Industry 4.0 technology. Our solutions deliver:
- 50% faster drying than conventional industrial systems
- 30% higher yield through zero case hardening
- Full process traceability with cloud data logging
Customizable programs adapt to regional recipes—whether Cantonese sweet sausage or Sichuan pepper-spiced variants.
Contact Our Sausage Drying Specialists
📧 Email: [email protected]
👤 Contact: Ray Ren
📱 WhatsApp/WeChat/Mobile: +86 133 4676 7871
MeiYa – Engineering Excellence in Food Preservation
MeiYa Heat Pump Dryer Machine
- No MOQ & Customization Unlimited
- Drying + Dehumidify + Cooling
- PLC + Touch Screen Control
- 7-10 Days Delivery Time
Parameter:
| Single dryer+drying chamber | ||||
| Model | Unit | MY-03RD | MY-06RD | MY-12RD |
| Power input | KW | 5.5 | 9.5 | 19.4 |
| power supply | V/PH/HZ | 380V/3PH,50/60HZ | 380V/3PH,50/60HZ | |
| 220V/1PH,50/60HZ | ||||
| Rated current | A | 9.6A(380V),22A(220V) | 17.0 | 30.0 |
| Heating capacity | KW | 10.5 | 21.0 | 42.0 |
| Cooling capacity | KW | 7.8 | 18.0 | 32.0 |
| Dehumidity | L/H | 12.0 | 25.0 | 50.0 |
| Max temperature | ℃ | ≤75 | ≤75 | ≤75 |
| Working condition | ℃ | 0-43 | 0-43 | 0-43 |
| Electric shock protection grade | 1 | 1 | 1 | |
| Max exhause pressure | M(P)a | 30 | 30 | 30 |
| Noise | d(B(A | 75 | 75 | 75 |
| Power consumption/H | KWH | 4.8 | 8.5 | 15.0 |
| Electric heater | KW | 3.0 | 6.0 | 12.0 |
| Blowing type | / | HORIZONTAL BLOWING TYPE | ||
| Demsnssion of dryer | MM | 1650*856*1280 | 1806*1065*1280 | 2089*1260*1580 |
| Weight | KG | 180 | 285 | 480 |
Buying Guiding:
Recommend drying machine+Drying chamber sizes
| ITEM | DESCRIPTION | PRODUCT CAPACITY | DRYING CHAMBER SIZE |
| 1 | One unit MY-03RD+Drying chamer | (300-600)kg/batch | 3200*2190*2200 (mm) |
| 2 | One unit MY-06RD+Drying chamer | (600-1000)kg/batch | 6150*2190*2200 (mm) |
| 3 | One unit MY-12RD+Drying chamer | (1300-2500)kg/batch | 6350*3230*2200 (mm) |
| 4 | Two unit MY-03RD+Drying chamer | (1200-2000)kg/batch | 7050*2190*2200 (mm) |
| 5 | Two unit MY-06RD+Drying chamer | (1500-2500)kg/batch | 10100*2190*2200 (mm) |
| 6 | Two unit MY-12RD+Drying chamer | (3500-5000)kg/batch | 11860*3230*2200 (mm) |
Our Projects:
Our Factory:
Production Processing:
Drying Machine Components:
Standard Working Modes:
- Typically 3 modes available:
- Drying Only
- Rapid temperature rise; unable to discharge moist air
- Drying + Dehumidify
- Chamber temperature rises while discharging moist air
- Cooling
- Temperature can drop to 10°C (minimum)
- Important Note:
- If temperature control becomes unstable, switch to Temperature & Humidity Mode.
- Drying Only
Ray. Ren | Sales Manager
GUANGZHOU MEIYA ELECTRIC EQUIPMENT TECHNOLOGY CO., LTD.
📍 Add: No.217, 2nd Ruiyun Road, Xiuquan Street, Huadu District, Guangzhou, Guangdong, China
📞 Tel/WhatsApp/WeChat: +86 133 4676 7871
✉️ Email: [email protected]
🌐 Website: https://www.my-dryer.com
