Western Flag Completes a Customized Drying Solution for Preserved Meat Processing
Western Flag has completed the installation, pipeline connection, and process commissioning of a customized drying system for a preserved meat processing plant in Chongqing, China. The project includes 8 natural gas-heated drying rooms, designed with a combined batch capacity of 20 tons of preserved meat products.
The system is now ready for production, providing the customer with an integrated drying solution tailored to the seasonal production characteristics of preserved meat processing.
Project Background: Addressing Seasonal Production Challenges
Preserved meat processing in Sichuan and Chongqing is often concentrated during the autumn and winter seasons. During peak production periods, manufacturers may face large order volumes and limited time for processing. Traditional natural drying methods depend heavily on weather conditions and can be affected by rain, high humidity, and inconsistent airflow.
These challenges may result in uneven drying, unstable product quality, and difficulties in meeting concentrated production demand.
To address these issues, Western Flag developed a customized drying solution combining modular drying room design, automated temperature and humidity control, and a natural gas indirect heating system.
Project Overview
Project Location: Chongqing, China
Application: Preserved meat and sausage drying
Equipment Configuration: 8 natural gas-heated drying rooms
Design Capacity: 20 tons per batch in total
Heating Method: Natural gas indirect heating
Control System: PLC-based temperature and humidity control
Project Status: Equipment installation, pipeline connection, and process commissioning completed
Each drying room is independently designed and equipped with its own circulation air duct, dehumidification mechanism, and control unit. This configuration allows individual rooms to operate independently, supporting flexible production scheduling according to order volume and processing requirements.
Key Features of the Drying Solution
1. Modular Design for Flexible Production
The eight drying rooms operate independently, allowing the customer to start or stop individual rooms according to production demand.
During peak season, all eight rooms can operate simultaneously to handle the designed total batch capacity of 20 tons. During periods of lower demand, selected rooms can be operated to avoid unnecessary energy consumption and improve production flexibility.
2. Optimized Airflow for More Uniform Drying
The drying rooms feature an optimized airflow design supported by a high-volume hot-air circulation system. Airflow is distributed throughout the drying space to reduce localized temperature differences and stagnant areas.
This design helps improve drying uniformity and supports more consistent product quality across different batches.
3. PLC-Based Temperature and Humidity Control
The system incorporates a PLC intelligent control module with a dedicated drying process program for preserved meat products.
The process can be managed through different drying stages, including preheating, color development, staged moisture removal, and subsequent maturation. Automated temperature and dehumidification control helps reduce the need for frequent manual adjustments and supports repeatable processing conditions.
4. Natural Gas Indirect Heating
After evaluating the customer's site conditions, production requirements, and available energy options, Western Flag selected natural gas indirect heating for this project.
This configuration offers several practical advantages:
Responsive heating: Helps bring the system to the required operating temperature efficiently.
Controlled operating costs: Natural gas availability and local energy prices can support predictable production costs.
Cleaner heat transfer: Indirect heating separates combustion gases from the drying air, helping prevent combustion products from directly contacting the preserved meat.
Stable heat supply: Supports continuous drying operations and consistent process conditions.
Actual energy consumption and operating costs depend on local gas prices, ambient conditions, product loading, and the selected drying process.
A Complete Solution Beyond Equipment Supply
For preserved meat manufacturers, drying is a critical stage that affects product appearance, texture, flavor, and production consistency.
Western Flag's approach goes beyond supplying individual machines. The project integrates equipment installation, pipeline connection, process commissioning, airflow design, and automated control into a coordinated drying system.
By combining modular capacity, flexible operation, and process-oriented control, the solution is designed to help the customer manage seasonal order peaks while maintaining more consistent production conditions.
Looking Ahead
The successful completion of this project demonstrates Western Flag's commitment to developing customized industrial drying solutions for food processing applications.
For manufacturers processing preserved meat, sausages, and similar products, the appropriate drying configuration depends on the production capacity, factory layout, local energy conditions, and product-specific process requirements.
Looking for a customized drying solution for your food processing business?
Contact Western Flag to discuss your production requirements and explore a suitable drying system for your application.
Post time: Oct-29-2026
