Drying chamber for fish. Which one to choose? Fish Drying Equipment Industrial Fish Drying Air Conditioner

Basic information.

There are many arguments in favor of opening a fish curing shop is a good investment. Below we list the main ones:

1) Demand for these products remains high even in the most difficult times;
2) Production dried fish does not require any ultra-modern equipment, nor any special knowledge and skills;
3) The profitability of such firms is quite high. On average, it ranges from 20 to 40%.
And others. In a word, this business is profitable. The question remains - what needs to be done to build it, and "how much will it cost" for a novice entrepreneur?

Room.

The laws of the Russian Federation state that the production buildings of all enterprises engaged in the field of food processing must:

1) Located at a distance of 300 meters or more from residential buildings and industrial facilities;
2) Have a floor area of ​​100 square meters or more;
3) Be equipped with heating, sewerage and ventilation systems, air conditioners, bactericidal lamps and a container washing machine.

Also, in the premises of the workshop for drying fish, there should be a bathroom, changing rooms for staff and plumbing, providing access to hot and cold water. cold water. As you can see, the requirements are severe. We recommend that you, if possible, rent a room that previously housed a food processing plant. If there is none, you need to hire a repair team and equip the room you like with your own hands.

On average, the cost of renting a small (100-120 square meters) industrial premises ranges from 20,000 to 50,000 thousand rubles per month. In this case, the price varies depending on:
1) The region in which the facility is located;
2) Condition of the premises;
3) The greed of the landlord.

Important - if you find a room that suits you, conclude a long-term contract with its owner. Otherwise, the owner of the building can increase the cost of rent immediately after your business starts to make a good profit.

Equipment.

To open a fish drying shop, you need to purchase:
1) Refrigerators. You can also use some models of refrigerators;
2) Several large tanks for defrosting, salting and cleaning fish;
3) Table (preferably several) for cutting raw materials;
4) Knives, boards and other small tools;
5) Smoking and sluggish drying chambers;
6) Slicer for smooth cutting of finished products;
7) Scales;
8) Packaging equipment;
9) Devices for cleaning fish from bones, skin, etc.;
10) Gloves, aprons and other personal safety equipment for personnel.

Important - not all of the above need to be bought immediately. For example - at first, fish can be cleaned manually.

Raw material.

The following types of fish are used for drying:
1) Ram;
2) Sinets;
3) Shemaya;
4) Fisherman;
5) Bream;
6) Pike perch;
7) Chekhon.
And other fat and bold inhabitants of the water spaces. Fresh or frozen fish should only be purchased from reliable suppliers. At the same time, each batch of raw materials must be checked by a technologist who is on the staff of the workshop or hired on the side.

Staff.

First of all, you need to hire at least two specialists with experience in this area of ​​the food industry. You also need to hire a good cleaner who can keep the building perfectly clean (otherwise your company may be closed as a result of a SES raid). As the business expands, you will need to consider hiring additional workers, an accountant, a lawyer, and a technologist.

legal aspect.

In order to open a fish drying workshop, you must obtain permission from the following authorities:

1) Fire service;
2) Rostechnadzor;
3) Rosprirodnadzor;
4) Veterinary service.

Technical aspect.

Fish processing is an extremely complex and multifaceted process. Detailed information about it can be found on the Internet, specialized books, etc. We will only clarify that it takes from 2 days to 3 weeks to create a batch of finished products (depending on the drying technology, the equipment used and the type of fish).

Entrepreneurs who own fish drying workshops have the opportunity to earn additional funds making fish meal and minced meat. All that is needed for their production is a crushing device and waste (bones, heads, skin, etc.).

The business we describe practically does not need marketing. The main proceeds go to its owner from the wholesale sale of goods to just a few people.

Development prospects.

There are two ways to modernize this business:

1) Intensive - the purchase of new equipment to reduce costs. Improving the quality of products (leading to its rise in price), increasing the range of goods;
2) Extensive - an increase in production volumes, the opening of new workshops and the expansion of old ones.

Expenses.

1) Equipment - from 400 thousand rubles;
2) Rent - from 20 to 50 thousand rubles;
3) Purchase of raw materials - from 50 to 200 thousand rubles;
4) Staff salaries - from 30 thousand rubles;
5) Taxes and contingencies - depending on the specific situation.

Income.

Typically, the price of products manufactured by the workshop is formed according to the following principle: the cost of goods + 30-50% markup. The profit of a small enterprise specializing in drying fish is at least 60 thousand rubles. But only if:

1) It was possible to sell at least 90% of manufactured products;
2) The entrepreneur did not have any problems with the state. services;
3) The process of production of dried fish and its storage complies with all industry standards.

On average, a good fish drying workshop pays for itself within 4-8 months.

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The principle of operation of the dryer for drying fish is very simple. Indoors, optimal conditions for the return of moisture to fish are established:

• The air circulation is sufficient to "skim" the water from the fish;
• The relative humidity level is kept low so that the product "gives away" water more actively;
• The temperature is kept within the optimal range for drying fish in the dryer.

Only under these conditions, the output product will turn out not only of high quality, but also very tasty.

The traditional industrial technology of fish drying involves the equipment of a fish drying chamber connected to the street. Preparing outdoor air for drying any product is an energy-consuming process, and dumping warm and humid air into the street is generally an unacceptable waste. Why not use drying chamber closed action? And how to correct the consequences of such a costly - traditional fish drying technology? The Holod-Teplo company, having studied this issue far and wide, guarantees that our equipment will improve your camera for drying fish.

Drying fish in a dryer in an industrial way

How does it affect the drying of fish in a dryer by its interface with the street? As already mentioned, in order for the output product to be of high quality, a low level of humidity and the correct temperature inside the room should be observed. Bringing the wet hot steam, which is formed as a result of evaporation of moisture from the surface of the fish, outward, it has to be replaced with outdoor air, which enters the chamber for drying the fish.

To compensate for the temperature difference, two blocks are often used. One of them heats the incoming air in winter, and the other cools hot air masses in summer. This significantly increases the cost of electricity and product production in the fish dryer as a whole, and it does not completely solve the problem of the influx of moist air when it is raining outside. The final product becomes more expensive and its competitiveness in the market decreases.

How does the Cold-Heat equipment work?

Our equipment is installed outside and connected to the fish drying chamber through conventional air ducts. The air inside the drying chamber is in no way connected with the street, and the level of humidity and temperature is maintained by the unit and is constantly at the level required by the technologist.

Our fish drying technology involves the use of potential energy (energy of the water-moist steam phase transition) contained inside the warm wet steam generated as a result of the evaporation of moisture from the surface of the product, inside the dryer for drying fish. The Cold-Heat unit condenses the moist steam coming through the duct, releasing energy. Water flows into the pan, and the resulting kilowatts are converted inside the device and used to dry the fish.

The process itself and the conditions inside the fish curing chamber are controlled by the operator panel. All functions are understandable on an intuitive level, no special skills are required other than direct knowledge of the fish drying technology. By setting the desired parameters, the specialist controls the environment inside. There is no need to measure humidity and temperature manually, all indicators on the control panel of fish drying equipment are always in front of your eyes.

Cold-Heat equipment helps to reduce the cost of drying fish in a dryer!

Our company, in cooperation with leading technologists, constantly monitors the data obtained during the testing of our optimized fish harvesting equipment. Innovations in the field of fish drying technology from the company "Holod-Teplo" have the following advantages:

• The time for processing the product in the dryer for drying fish does not depend on the weather conditions outside. Only 40 hours is enough to process 1 ton of fish. The fish curing chamber is easy and quick to set up, working with little or no outside interference.
• The quality of the fish remains high level, thanks to the constant maintenance of optimal conditions inside the fish drying chamber.
• Energy costs are kept at the level of 0.4-0.65 kW / 1 kg of fish. For equipment for drying fish, this is a very low figure.
• "Cold-Heat" creates such conditions inside the chamber for drying fish, which do not allow fats inside the product to oxidize. This greatly improves the quality of the fish and makes it tastier.
• Thanks to the use of energy released as a result of wet steam condensation, the Cold-Heat fish drying device saves up to 200 kW on processing each ton of product.
• Using our equipment, the manufacturer can eliminate the salting of fish. This will increase the chances that the fish will be to the taste of the consumer and at the same time will be preserved for a long time. He will remember it and will definitely buy more than once.

Cooperation with our company guarantees the manufacturer of dried fish a reduction in industrial production costs, an improvement in the taste of the final product and, as a result, a leading position in the market. Any process can be improved and optimized. The technology of drying fish is no exception. Use correct methods and modern equipment, follow the technical regulations and get a competitive product of the highest quality at the output!

This is the 3rd generation of drying chambers that we manufacture. Most efficient due to large air flow, powerful dehumidification and application of the heat pump principle (using a temperature gradient). The installation is universal both for use for fish fillets and for mounted whole fish. What makes it universal for any fish products, including: caviar, seafood and straws.

	Name of equipment and components
	Drying unit UVR 3 (2x5 = 10 Euroram) 3.5x5.3 meters in size up to 2 tons of fresh raw materials (whole vertical fish, for example, bream, blue bream, roach). Execution STANDARD: ● The unit block (heating and air injection equipment) is made of galvanized steel, reversible. ● Air dehumidification unit (2 evaporators inside the chamber) with a total capacity of 15 kW. ● Automatic control panel based on MP-200 ● Automatic humidity control system ● Power control cabinet. German-made automation and electrics. ● Measuring sensors. 1 of the sensors shows the temperature of the fish during drying. ● 2 Refrigeration units with a total capacity of 15 kW of cold. ● Ceiling for horizontal flow ● KNOW HOW. Height alignment system. Provides uniform wilting over the entire height of the trolley.
	. OPTION. More ergonomic, comfortable and informative. Allows you to display and store all data on the process on a personal computer. And see online everything that happens: temperature, humidity, drying mode, etc.
	Version of the drying chamber in the PREMIUM package. Same as STANDARD + extra: Freon recovery unit for 18 kW of heat (2nd condenser operating according to our program). Allows you to work without heating elements in the main drying mode. Saving up to 90% of electricity. Automatic control panel MP-1000 with the output of the drying parameters to a personal computer. Automatic water supply to the psychrometer tank. Execution of an electric case stainless steel.

Drying chamber 3rd generation

The 3rd generation of drying chambers of our production. The most efficient due to the large air flow and powerful dehumidification. The installation is universal both for horizontally located fish fillets or straws, and for mounted whole fish. What makes it universal for any fish products, including: caviar, seafood and straws.
Drying chambers UVR 3 equipped with logical control, using high-speed flow air movement, thermal technology, allow you to dry meat or fish and other food products in an optimal and highly economical mode with air dehumidification. Drying is carried out due to 3 factors: air movement, air drying and active evaporation of moisture due to temperature difference (heating). These 3 methods allow you to dry fish quickly, evenly and efficiently.

Drying chambers UVR 3 provide a fast and uniform process. The drying process is carried out using a compact block of units that provides uniform movement of air flows prepared by thermal equipment with simultaneous air dehumidification. The UVR 3 chambers are designed in such a way that the block of aggregates and the adjustable overlap form a wind tunnel for uniform air supply to the fish.
The logical control system constantly monitors the temperature in the body of the product (fish or meat) and the temperature in the chamber. This allows fast drying with low heat consumption. Depending on the product, size, weight, fat content, fish species) and the dimensions of the chamber, the drying time ranges from 18 hours (for example, pollock fillets) to 66 hours (medium-sized roach). In Vladivostok, using the technology of hot drying, we got red fish sticks ready in 12 hours.

In accordance with the requirements of the HACCP food safety system, the chamber is equipped with a process monitoring system with data archiving.

Drying time depends on:
— type of raw materials (fish, beef, pork, etc.);
- the size of raw materials: fish, fillets, straws;
— chamber loading density;
— given process parameters;
- as well as the quality of raw materials.

Individual solution - the possibility of using existing premises.
UVR 3 chambers can also be supplied in components, while the block of aggregates with overlapping and the control system are supplied without the actual chamber. Thus, the available space can be used. Equipment installation and commissioning are simple and fast.

Operating principle

- drying of raw materials by circulating air mass in a closed system with maintaining its temperature and humidity according to a given program. The technological process is controlled by the control controller.

This method makes it possible to obtain a given temperature of the raw material with a fairly high accuracy through the use of sensors introduced into the product. And most importantly, DO NOT let the fish overheat and, accordingly, the leakage of fat. The automation system will automatically turn on the cooling of products when the maximum temperature is reached. The logical control system constantly monitors the surface temperature of the product, as a result of which the surface temperature never exceeds the permissible value. In order to avoid overheating or overdrying of the product surface, the thermal effect is carried out cyclically. When the thermal action stops, the surface layers, having given off heat to the inner layers, cool down, and the temperature in the product evens out. As a result, the finished raw material has an optimal and uniform temperature.

The MP-200 intelligent control system (STANDARD package), developed by the specialists of the STROYAGROKOMPLEKT company, will allow you not only to reliably and accurately control the drying process of any product, but also provide you with real-time information about the processes taking place in the drying chamber.

TECHNICAL DATA models up to 2 tons of loading

Appearance of the UVR 4 unit
An example based on a 2x4 row dryer and dimensions of 4.2x3.5 meters

• Condenser (PREMIUM version) hot freon utilization system. Power 18 kW heat.
• Evaporator (drier) with a moisture removal system for the drying chamber.
• Circulation reversible fan with heating element system.
• Reversible fan for mixing cold and hot air.
• Electrical panel with built-in automatic control panel. It is placed at the request of the Customer in a place convenient for him.

Automatic control panel MP-1000 (optional or available in PREMIUM version).

The UVR control system, the MP-1000 computer panel, is a constant and complete control of the process parameters with information displayed on the display.

• 40 programs with 30 technological steps each;
• temperature control inside the chamber and in the product;
• humidity control and management;
• troubleshooting with output to the control panel with service information; the possibility of individual programming;
• Ease of work with the control panel when programming the technological process and does not require special skills.
• Possibility of programming from a personal computer.

To buy equipment for drying fish, go to the section

Drying helps to significantly increase the shelf life of perishable foodstuffs. The technology of drying fish provides for the removal of moisture from it, the content of which, depending on the breed, should not exceed 35-45%. Some types of fish products, for example, sturgeon balyks, may have a moisture content of up to 50%.

Two types of fish drying

In theory, drying can be natural or artificial. In the first case, the treatment is carried out outdoors or in a well-ventilated area. However, for the production of dried fish in significant volumes, most often resort to artificial drying. For this, special equipment is used, with the help of which a special temperature regime is maintained, and not atmospheric air, but inert gases, such as carbon dioxide or nitrogen, act as a drying agent.

Artificial drying has several advantages over natural. Firstly, the processing time is significantly reduced - several times. Secondly, dependence on various atmospheric phenomena is removed, because at high humidity, the production of dried fish becomes impossible. Thirdly, the quality of the final product improves, since inert gaseous media do not allow fats to oxidize, which occurs when exposed to atmospheric air. Oxidation affects the taste of dried fish, significantly worsening them.

Thus, the artificial technology of fish drying looks more attractive from all points of view - on the one hand, its use allows to increase the volume of products by an order of magnitude, on the other hand, the quality and taste of dried fish increase.

Process steps

Artificial drying of fish occurs in several stages:

• washing;
• sorting;
• salting;
• drying;
• package.

Washing is carried out in order to remove contaminants, as well as foreign particles, the presence of which on fish is inevitable in whatever conditions it is stored or transported. Sorting involves the distribution of fish into groups based on the size of the carcasses. This is necessary in order to achieve uniform salting, because the concentration of the brine used, as well as the time spent in it, depends on the caliber of the fish.

The salting container is filled by a third with brine, in which fish are laid in rows, sprinkling each new layer with salt. Recommended grinding - No. 3, required amount determined based on the volume of processed fish - 18% by weight.

To achieve high-quality salting, it is necessary to maintain the appropriate temperature regime. Sharp temperature drops with artificial technology of fish drying are unacceptable. It is also necessary to periodically mix the fish mass, which ensures a more uniform distribution of brine and its optimal concentration in the volume of the salting bath.

The easiest way to quickly and efficiently mix large volumes of fish is to simply transfer them from one container to another. However, at the final stages of salting, it is better to use the tilting technology, while adding salt to the container - about 5% of the total mass of the fish.

The final stage of fish preparation is stringing on twine or rods. In this form, the workpieces are thoroughly rinsed in fresh running water to remove brine residues or particles of undissolved salt from the surface of the carcasses. If this is not done, the salt will crystallize during the drying process. This not only spoils the appearance of the finished product, but also contributes to its moisture during storage and infection by pests, such as cheese fly or leather beetle. Additional processing of fish in a 3% solution of acetic acid, which is carried out immediately before placing the blanks in the chambers of special equipment, will help to avoid such consequences.

Drying process

The traditional technology of fish drying involves the use of special tunnel-type installations. A drying agent enters the chamber through which the carts with blanks move under pressure. After passing through the tunnel, it is removed from the chamber along with the moisture extracted from the fish.

Dryers are divided into 4 zones, each of which maintains the appropriate temperature and humidity conditions. At the first stage, the workpieces are processed at a temperature of 22 degrees, then it rises to 25, in the third zone - 28, and at the fourth stage, unheated air from the air conditioner is supplied to the chamber. Accordingly, when moving from one zone to another, the relative humidity of the air also decreases.

An important nuance is that every 6 hours it is necessary to take a break of about 1.5-2 hours. This is necessary so that the moisture remaining in the product is evenly distributed over the entire thickness of the fish.

The final stage

Upon completion of the drying process, the finished fish is sorted not only by size, but also by quality, after which the product is placed in a special container. Most often, these are cardboard boxes, less often cans or plastic bags, the use of which allows you to create optimal storage conditions.

The shelf life of dried fish in plastic bags or metal cans is practically unlimited, while cardboard boxes ensure the normal state of the product only during the first 3 months. However, cardboard packaging is much cheaper, which affects the cost and competitiveness of products.

It should be noted that the profitability of small enterprises for the production of dried fish cannot be high. This is explained by the fact that the technology of fish drying requires significant costs associated both with the purchase of special substances (conditioners, inert gases, etc.) and high costs of electricity.

Dried fish - delicious and useful product. Some are happy to eat such fish with the same boiled potatoes and drink kvass. However, choosing a truly high-quality dried fish is not so easy. Violation of drying technology, improper storage, use of stale raw materials - all this can lead to severe poisoning. In order to be sure of the quality of the product, you can try to wither the fish with your own hands.

The difference between curing and drying

Drying fish is its gradual dehydration. Before this, the carcasses are soaked in a salt solution. After the loss of moisture, the fish becomes ready for eating, it does not need to be processed thermally.

The drying process differs from drying in the length of time. Drying requires at least a day to achieve the readiness of the product. Drying takes only 6-7 hours.

In addition, drying involves fermentation - the breakdown of organic substances under the influence of enzymes. This does not happen during the drying process.

Equipment for drying fish

If you are a fan of dried fish and want to cook it often, it may make sense to get some equipment for this. Here are the types of devices that exist on the market today.

• Closet. This apparatus is designed for drying fish using circulating air currents. It is equipped with a timer to enable you to set different programs for various types of products (fish, fruits, vegetables and other products). And also the drying cabinet has a built-in ventilation system for creating air flows, tubular electric heaters for drying them, a timer to turn off after the time has elapsed. The duration of drying fish in such a cabinet is approximately 13 hours.
• Camera. In fact, the principle of operation of the drying chamber is the same as that of the cabinet. This is a device in which air circulates with the help of a built-in fan. When setting the required program, the device itself selects the temperature and direction of air flows, and turns off automatically. The water that the fish loses during the drying process leaves the unit either through open doors, or through an evaporator pipe, or is dried using heating elements.

• Dryer. This device differs from the above in that it can be electric, or it can be self-assembled and not depend on the power supply. The most popular dryer model is hanging, equipped with a mesh to protect against insects and dust. Such a dryer can be hung anywhere where there is air circulation: on the veranda, on the balcony, in the backyard. As for its electric counterpart, such a device, of course, is more expensive, but it speeds up the process and can be used even in a city apartment. It is a small stainless steel cabinet with several removable mesh drawers for laying fish.
• Net. In my own way appearance the dryer net is somewhat reminiscent of a muzzle for catching fish. Inside, it is divided into several sections, in which fish carcasses are placed for subsequent drying. The mesh is hung out in the open air, where the process takes place.

How to make a drying tool at home

Let's walk through the process of making a fish dryer step by step. To do this, stock up on the following materials:

• drywall profile;
• "corners" made of aluminum;
• plastic mosquito net;
• 9 metal rods 70 cm long;
• thick wire;
• a sheet of polycarbonate material for the cover with a thickness of 0.5-0.7 mm;
• rivets, nuts, bolts, washers (5 mm);
• "corner" made of plastic for fixing the mesh from the outside;
• decorative "corner" made of metal for the lid.

Tools:

• drill, it is better to take with a battery;
• Sander;
• riveter;
• pliers;
• scissors;
• wrench;
• stationery knife.

We will design a device with parameters:

• height - 120 cm;
• length - 100 cm;
• width - 70 cm.

The dryer will be three-level: at each level we will place 3 metal rods, on which we will hang the fish carcasses.

Our work begins with the manufacture of the dryer frame. To do this, we cut an aluminum profile: we make 4 pieces of 120 cm, 6 of 100 cm and 6 of 70 cm. We retreat about 20 cm from the floor and mount a rectangular box by screwing the aluminum pieces perpendicular to the longest ones.

It is very important to attach the profile so that a plane is obtained - this will facilitate the installation of the grid. We strengthen the bottom of the box with aluminum “corners”, screwing them from the inside.

We attach metal rods perpendicularly to the profile - 3 pieces at each level. The distance between them must be the same. On these rods we “string” wire hooks for hanging carcasses.

Then we begin to attach the grid. Try to cut it off with a margin, turning it inward when attaching. Make sure that there are no gaps through which unwanted "guests" can penetrate: flies, bugs and other insects. The bottom of the box is also sheathed with mesh.

The cover will be made of polycarbonate material. First, from the decorative "corner" we mount a frame of such a size that it can cover our box without gaps. We cut out a rectangle with a clerical knife, insert it into this frame, screw it. Now we can easily open and close our dryer.

The device is designed, the fish is caught and soaked in saline - it's time to start the drying process. Take on board a few simple life hacks that will allow you to make a tasty and healthy product:

• put the fish out to dry in the evening and let it stand until the morning: in the dark, the air temperature is lower, and there are no flies;
• for the first hours, periodically blow the carcasses with a fan - this will help to “blow out” the specific smell and speed up the drying process;
• start your practice of self-drying fish with small specimens: they cook much faster than large individuals and will not deteriorate in the sun.

It's so easy and simple to create a device for drying fish with your own hands at home and then cook a tasty and healthy product for the whole family.

A master class on making a dryer for drying fish can be viewed in the video below.