Seafood dry products refer to the raw materials of fresh seafood animals and plants, fungi and algae that have been dehydrated and dried, commonly known as dried seafood or dry materials. Main types of dried seafood include dried shrimp, dried shrimp peels, dried scallops, dried sea reds, dried squid, dried cuttlefish, dried snail meat, dried silver fish, shark fins, dried sea cucumbers, dried abalones, dried fish maws, seaweed, kelp, etc.

Sometimes, fishermen along the coast catch too much seafood. To facilitate preservation, they make it into dry products. Good heating and drying equipment is the most important factor affecting the quality of the products.

Hoinfrared infrared heating tubes adopt self-developed infrared temperature control systems, with high temperature control accuracy and low thermal inertia. The infrared heating radiators produced have wavelengths that better match the natural light spectrum. Compared with other heating products on the market, they are more suitable for large-scale and standardized drying processing of seafood products. They can reduce energy consumption by more than 30% compared to traditional drying ovens and ordinary processing equipment, and the color of the dried seafood is more vivid.

Hoinfrared infrared radiators have high directional heating efficiency and low heat loss, making them ideal heating tools for large-scale and standardized deep processing of seafood products. Their functional features are as follows:

1. Multi-angle heat energy reflection plate design, with heat energy reflection > 80%, ensuring uniform heating surface.

2. Infrared conversion rate as high as 72%, more energy-efficient.

3. Spectrum matching, CE certified.

4. Made of aluminum alloy castings, with exterior baking paint and interior mirror-finished 304 stainless steel, providing good corrosion resistance.

5. Waterproof and moisture-proof structure at the power connection part, making it more suitable for use in high-humidity environments.

6. Quick heating. It can reach full power output within 2 seconds, with low thermal inertia.