The second thing you can do to increase your infrared drying performance is to keep the temperature well under control. There are a number of things that are perfectly controlled. Regardless of whether you use electronic or gas infrared, it is essential that the temperature profile on the web or conveyor is sufficiently clear to meet your property standards. For example, for wide products, which will require uniform heating across the entire width of the product, electronic infrared heaters have a chance to be divided into a number of separately controlled temperature zones with a tolerance of + / -1oF. Preparatory heating of vinyl before embossing is not a bad thing: the heat has to be similar to ensure even embossing on vinyl. Gas infrared can still be zoned for the width of the product, but the costs have all chances to be high, because of the fact that you will need a separate mixer unit for the igniter and heater for each zone.

Not counting this, it is fundamental to decide whether it is necessary to place the zones in the direction of the machine or in the direction of the product. In some drying systems, when the product first enters the dryer, it is able to withstand the highest temperatures because of the large amount of water in it. As the product flows through the oven or dryer and has less humidity, it may be necessary to lower the temperature in further zones to guarantee subsequent drying without overheating and damaging the product. In other cases, the product must be additionally heated at a higher temperature after drying. For example, if the coating must be cured, at times to initiate the process of cross-linking rather rapid influence of high-temperature infrared. The sintering of fluoropolymer coatings on glass fabrics is considered another case of a higher temperature zone after the drying zone.

Reverse temperature association is considered another thing that is important for infrared dryer temperature control. Both electronic and gas infrared are normally controlled by thermocouple reversible control circuits which control the electronic output or the fuel mixture fed into the infrared heaters. For more precise - though expensive - control, consider the possibility of obtaining temperature feedback from the product with the support of an optical pyrometer. It is important to note that if you have a difficult process, it is prudent to consider infrared heaters that respond quickly to control signals for good control with feedback. There are both electronic and gas-fired infrared heaters that heat or cool almost quickly in response to control configurations, ensuring that the product is always heated. These heaters are still warm almost quickly at startup, which allows you to quickly get down to work, and not have to wait until the dryer heats up to the desired temperature. Even more fundamentally, these quick response infrared heaters cool down so quickly when they shut down, that when they are locked with controls to shut down a part, they will not produce residual heat, which has the potential to destroy food infrared heating tunnels.

Electronic infrared generally guarantees greater control flexibility than gas infrared because it operates over a wider temperature range. Gas infrared burners have a narrow range, and therefore gas is the least suitable when higher and lower transmitter temperatures are required.

The control systems of the infrared dryers can be equipped with PLC and touch screen interfaces. For efficient use of the dryer, it is essential to guarantee a consistent separation pattern, a reversible association, and elastic control for your use.