KR20180033002A - Apparatus for drying food using cool or warm air - Google Patents

Abstract

The present invention relates to a food drying apparatus using cool or warm air. The food drying apparatus comprises: a drying room which is configured to contain one or more trays on which food to be dried is placed and includes, on a front surface thereof, a door for entering and exiting of food; a drying air supply room which is disposed adjacent to the rear of the drying room and includes, on a lower side thereof, a first communication unit communicating with the drying room, wherein the first communication unit is disposed between the drying room and the drying air supply room; a first circulating fan which is installed at the first communication unit to blow air into the drying air supply room from the drying room; a dehumidification unit which is installed at the first communication unit to cool and dehumidify the air blown by the first circulating fan; a drying air suction hole which is disposed at an upper part of the drying air supply room to suck in the dehumidified drying air; a drying air discharge hole which is disposed on one surface of an upper part of the drying room to discharge the drying air sucked in through the drying air suction hole into the drying room; and a drying air flowing unit which connects the drying air suction hole and the drying air discharge hole.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food drying apparatus using cold air,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food drying apparatus using cold air, and more particularly, to a food drying apparatus using a cold air for drying foods such as concentrated aquatic products in a closed drying chamber using air circulation .

In the process of cultivation, concentrated and aquatic products showing sensitive growth changes by external environment such as temperature, humidity and moisture are subject to careful management even after harvesting. Especially, in the process of drying various crops including pepper, wuchuan, sesame, etc., fishes such as fish, squid, and meat for making jerky, etc., the inherent nutritional composition, shape and texture of the concentrated aquatic products are not damaged Must dry.

Conventionally, in order to perform drying of concentrated aquatic products, a concentrated aquatic product to be dried is spread out in a wide space where sunlight is irradiated to perform a drying process. However, since such a drying operation is performed in a state in which it is spread on the floor, the space occupancy rate is considerably high, and when rain or strong winds are blown, the drying operation can not be continuously performed. In addition, since the concentrated aquatic products during drying are exposed to the outside, the sanitary condition is poor.

In order to solve this problem, various drying apparatuses have been developed, and an example of such a drying apparatus is disclosed in Japanese Patent Application No. 10-1364360. However, the energy required to operate the cooling water stage and the heating means constituting the drying device is excessively high, and the production cost of the processed food product produced by drying the concentrated aquatic product is greatly increased .

Further, by applying a somewhat excessive composition such as an ultrasonic device to the object to be dried, loss of freshness and nutrients of the object to be dried or variation of the shape may occur, which may lead to deterioration of the quality of the processed food.

Registered Patent No. 10-1364360 'Cold Dryer and Cold Drying Method Using the same'

The object of the present invention is to provide a food drying apparatus using cold air in accordance with the present invention. First, the drying object such as a concentrated aquatic product is dried by air circulation in a closed drying chamber to reduce energy consumption Thereby improving the drying efficiency.

It is another object of the present invention to provide a method and apparatus for drying a concentrated aquatic product by controlling the temperature of the circulating air depending on the type of the concentrated aquatic product to be dried or other necessity to appropriately maintain the shape and texture of the concentrated aquatic product, Thereby minimizing the destruction and preventing deterioration of the quality of the dried object.

In order to accomplish the above object, one embodiment of the food drying apparatus using cold air according to the present invention is characterized in that one or more shelves in which foods to be dried are placed can be housed therein, A drying chamber provided with a door for the door; A drying air supply chamber disposed adjacent to a rear side of the drying chamber and having a first communication portion communicated with the drying chamber at a lower side between the drying chamber and the drying chamber; A first circulation fan installed in the first communication part and blowing air from the drying chamber to the dry air supply chamber; A dehumidifying part installed in the first communicating part for dehumidifying the air blown by the first circulating fan; A drying air inlet provided in the upper portion of the drying air supply chamber and sucking the dehumidified dry air; A drying air discharge port provided on one side of the drying chamber and discharging the dry air sucked through the dry air suction port to the drying chamber; And a dry air flow unit connecting the dry air inlet and the dry air outlet.

Alternatively, the apparatus may further include a heating unit provided on the dry air supply chamber and heating the dry air sucked into the dry air inlet.

The cooling unit may further include a cooling unit installed in the first communication unit and cooling the dry air dehumidified by the dehumidifying unit again.

Another embodiment of the food drying apparatus using the cold air according to the present invention is characterized in that it comprises: a shut-off unit provided above the dry air supply chamber and partitioning the dry air supply chamber into an upper supply chamber and a lower supply chamber; And a second communication part communicating with the upper supply chamber and the drying chamber between the upper supply chamber and the drying chamber, wherein a drying air inlet formed by the second circulation fan is formed in the shutoff part, And can be configured to act as the dry air discharge port.

Another embodiment of the food drying apparatus using the cold air according to the present invention further includes a cutoff portion provided on the dry air feed chamber to partition the dry air feed chamber into an upper feed chamber and a lower feed chamber, A drying air inlet formed of a second circulating fan is formed and the drying air flow portion is formed as an outer duct communicating the upper supply chamber and the dry air discharge port formed in the upper portion of the drying chamber.

In another embodiment of the food drying apparatus using cold air according to the present invention, the dry air flow portion is formed as an external duct communicating a dry air inlet formed in the upper portion of the dry air supply chamber and a dry air discharge port formed in the upper surface of the dry chamber A third circulation fan provided in the middle of the outer duct for blowing dry air, and a heating unit for heating the dry air blown by the third circulation fan.

According to the food drying apparatus using the cold air according to the present invention, drying objects such as concentrated aquatic products are dried by air circulation in the drying chamber, thereby reducing energy consumption and improving drying efficiency.

In addition, by drying the concentrated aquatic products by adjusting the temperature of the air as required, it is possible to minimize the destruction of the nutrients by appropriately maintaining the shape and texture of the concentrated aquatic products, thereby improving the quality of the dried object.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view schematically showing an appearance of a food drying apparatus using cold air according to the present invention. FIG.
2 is a view illustrating an embodiment of a food drying apparatus using cold air according to the present invention.
3 is a view showing another embodiment of a food drying apparatus using cold air according to the present invention.
4 is a view showing a modification of the embodiment of Fig.

Embodiments of a food drying apparatus using cold air according to the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals are used to designate identical or similar elements included in each drawing or each embodiment A redundant description thereof can be omitted. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the general structure of a food drying apparatus using cold air according to the present invention will be described in detail with reference to the drawings.

FIG. 1 is a schematic view of the appearance of a food drying apparatus using cold air according to the present invention, and FIG. 2 is a view illustrating an embodiment of a food drying apparatus using cold air according to the present invention.

1 and 2, a food drying apparatus 900 using a cold air according to the present invention includes a drying chamber 100 and a dry air supply chamber 200. It is preferable that the drying chamber 100 and the dry air supply chamber 200 are configured to be sealed and insulated from the outside in order to improve the drying efficiency. Thus, it is possible to prevent the temperature inside the drying chamber 100 from dropping due to external cool air, or to prevent the internal temperature of the drying chamber 100 from excessively rising due to external heat, and to dry the object to be dried at an appropriate temperature, It is possible to keep the quality of the image quality constant. In addition, since the drying process is performed in the closed space, the approach of the dust or the insect is fundamentally blocked, and the drying process of the dried object can be proceeded in a more hygienic environment.

In the drying chamber 100, one or more shelves 120 may be fixedly or detachably provided with a gap therebetween. It is preferable that the shelf 120 is provided with a plurality of through holes (not shown) so that air can flow in the vertical direction. There is no limitation to the size or shape of the through hole, and it is acceptable if the tray 30 or the object to be dried 10 to be described later can be supported.

The tray 120 on which the drying object 10 is disposed can be placed on the shelf 120. In this case, only a small number of through holes of a large size can be formed in the shelf 120. Thereby, there is an advantage that the vertical movement of the tray 130 can be smoothly performed while supporting the tray 130. In some cases, a shelf 120 having a shape capable of supporting only the rim of the wicking table 130 can be used, which can make air circulation more smooth. However, when it is sufficient to support only the rim of the harvester 130, it may be sufficient to provide a tray support jaw (not shown) on the inner left and right walls of the drying chamber 100 without a separate shelf 120 . The object to be dried 10 may be placed directly on the shelf 120 without the tray 130. In this case, the shelf 120 should have a small-sized through-hole arranged more closely. In view of the above, it can be seen that the shelf 120 and the tape 130 are often not strictly distinguishable from each other, and therefore, in the present specification, it is assumed that the two terms may be mutually interchanged in some cases.

Examples of the drying object that can be dried in the food drying apparatus according to the present invention include crops such as sweet potato, potato, and pepper, aquatic products such as fish and squid, and livestock products such as beef and pork as described above.

The drying chamber 100 may include a door 110 on the front surface to carry the object 10 in and out and a door glass 110a may optionally be provided on the door 110. If the door 110 is often opened or closed to check the drying state of the drying object, the drying temperature may affect the internal temperature or humidity of the drying chamber 100, thereby adversely affecting the drying process of the drying object. If the door glass 110a is provided, there is an advantage that the drying state of the object to be dried can be easily observed without affecting the drying process of the object to be dried.

The dry air supply chamber 200 is disposed adjacent to the rear side of the drying chamber 100 and supplies dry air of a cold air or hot air to the drying chamber 100 to promote drying of the object to be dried. The dry air supply chamber 200 may be manufactured separately from the drying chamber 100 and coupled to the drying chamber 100 or may be manufactured integrally with the drying chamber 100.

In the illustrated embodiment, the dry air supply chamber 200 is partitioned from the drying chamber 100 by a blocking wall 160. A first communicating part 150 for communicating the drying air supply chamber 200 with the drying chamber 100 is provided below the blocking wall 160.

In the illustrated embodiment, the dry air supply chamber 200 is configured such that the dry air blown through the first circulation fan 211 and the dehumidification unit 215, which will be described later, provided in the first communication unit 150, (240), that is, the second circulation fan (233) provided in the blocking portion (230). The dry air sucked into the dry air inlet 240 passes through the upper supply chamber 220 on the upper side of the cut-off portion 230 and communicates the upper supply chamber 220 with the drying chamber 100, And is supplied to the drying chamber 100 through the second communication portion 170.

Hereinafter, the construction of the dry air supply chamber 200 will be described in more detail.

The first communicating part 150 is provided with a dehumidifying part 215. The dehumidifying unit 215 may be composed of a radiator composed of a combination of a tube and a fin. The pins of the radiator are positioned in the first communication part 150, and both ends of the radiator tube are exposed to the outside. The radiator can cool the radiator tube and the pin to some extent as the outside air flows into the tube by simply opening both ends of the tube exposed to the outside. When the hot and humid air in the drying chamber 100 formed by the drying object 10 touches the cooled radiator fin, water drops on the radiator pin while cooling the air. The water droplets formed on the radiator pins are combined with other water droplets and flow downward. A water receiver 251 is provided on the lower side of the radiator to collect water droplets flowing down in this manner and the water collected in the water receiver 251 can be discharged to the outside through the discharge hose 253.

According to the food drying apparatus of the present invention, the dehumidifying part 215 constituted by the radiator is provided in the first communicating part 150 and only the both ends of the tube of the radiator are opened, The drying operation of the drying object can be carried out, and energy consumption can be minimized.

However, in the case where it is difficult to expect a cooling effect due to the opening of the both ends of the radiator tube due to the high temperature as in the summer, it is possible to increase the cooling effect by connecting tap water to the radiator tube. The temperature of the tap water is about 21-23 캜 even in a hot summer season, so it is enough to obtain the cooling effect necessary for the dehumidification of the food drying apparatus. It is of course possible to obtain a larger cooling effect and a dehumidifying effect in the seasons other than the summer season. The tap water supply also saves energy costs because it does not require any extra energy other than connecting the hose between the faucet and the radiator tube. In addition, tap water can be flowed intermittently, further reducing water costs. In other words, if the tap water is filled in the radiator tube and the faucet is locked and the temperature of the tap water filled in the tube rises after a certain period of time, the faucet is turned again to discharge the water filled in the radiator tube, . This process can be automated by a combination of a temperature sensor that can measure the temperature of the radiator tube and an electronic valve and timer circuit that locks and locks tap water. Even if such electronic equipment is used, It only consumes a much smaller amount of electrical energy.

It is preferable that the first circulation fan 211 is provided in front of the dehumidifying part 215 toward the drying chamber 100 in the first communication part 150 so as to maximize the dehumidifying effect of the drying air It is preferable to blow air to the supply chamber 200. The dehumidifying unit 215 composed of a radiator may have a very limited flow rate of air passing through the dehumidifying unit 215 when it depends only on the natural circulation of air. When the forced air blowing is performed by the first circulating fan 211, the dehumidifying ability of the radiator can be maximized.

The air blown by the first circulating fan 211 is leaked to the outside of the radiator so that the air blown by the first circulating fan 211 can reach the entire radiator uniformly to maximize the dehumidifying effect, The shroud 213 may be provided on the drying chamber 100 side of the first circulation fan 211 to prevent the dehumidification efficiency from being lowered. The shroud 213 is configured to surround the entire space from the outside of the first circulating fan 211 to the outside of the radiator so as to separate the inlet side and the outlet side of the first circulating fan 211, Can be communicated only with the outlet side of the first circulation fan (211).

The dehumidified dry air is sucked into the dry air inlet 240 provided in the upper portion of the dry air supply chamber 200. In the illustrated embodiment, the dry air supply chamber 200 is partitioned into an upper supply chamber 220 and a lower supply chamber 210 by a shut-off portion 230 located at the upper portion thereof, 2 circulation fan 233 can be operated as the dry air inlet 240. [ At least one second circulation fan 233 may be provided and an appropriate number may be set in consideration of the flow rate of dry air required for drying the object to be dried and the flow rate of the dry air passing through the dehumidifying unit 215.

The second communicating part 170 may include a second communicating part 170 for communicating the upper supply chamber 220 with the drying chamber 100. The second communicating part 170 may be provided with a drying air discharge port And the upper supply chamber 220 may operate as a drying air flow unit 300 connecting the drying air inlet 240 and the drying air outlet 180.

The dry air discharged through the dry air discharge port 180 is discharged to the drying object 120 disposed on the shelf 120 and / or the tray 130 while passing through or around the shelf 120 and / And absorbs moisture from the adsorbent 10 to be changed into humid air. The humidified air is dehumidified by the first circulating fan 211 and the dehumidifying unit 215 located in the first communicating part 150 in the lower part of the drying chamber 100 and blown into the dry air supplying chamber 200, .

During air circulation in the food drying apparatus 900 according to the present invention in which the airtightness and the heat insulation are good, the friction with the inner wall, the blades of the first and second circulation fans 211 and 233 The friction with the object to be dried, the friction with the object to be dried, and the like. The temperature of the air will also be increased by an internal device accompanied by a slight heat generation in operation like the first circulation fan 211 or the second circulation fan 233. [ The dehumidifying part 215 acts to lower the temperature of the air at the same time as the dehumidification, and also to slightly raise the temperature of the air by friction with the fins. In other words, by adjusting the strength of the cooling action by the dehumidifying part 215 (the dehumidification by air and the dehumidification by water are largely different in degree of cooling action) You may be able to adjust the balance to the right line that needs temperature.

Nevertheless, additional components may be provided in case the temperature inside the food drying apparatus 900 according to the present invention does not reach the optimum line necessary for drying the object to be dried.

For example, it is possible to further include a heating unit 235 disposed above the dry air supply chamber 200 and capable of heating the dry air sucked into the dry air intake port 240 and discharging the dry air to the dry air discharge port 180 . As the heating unit 235, hot wire such as a nichrome hot wire, a carbon hot wire, a tungsten hot wire, a ceramic heater, and a P.T.C heating stove may be used. The heating unit 235 may be used to increase the internal temperature of the drying chamber 100. However, when the temperature of the drying chamber 100 is increased to a required temperature at the initial stage of the drying operation of the food drying apparatus 900 according to the present invention, It may also be used as a temporary, auxiliary heating means for setting.

In the opposite case, when it is necessary to dry the object to be dried at a relatively low temperature of, for example, about 20 ° C or lower, the dehumidifying part (the first communicating part 150) 215, the cooling unit 217 can further cool the dehumidified dry air. The cooling unit 217 may be an evaporator of an air conditioner similar to a radiator, and the rest of the components (a compressor, a condenser, an expansion valve, etc.) of the air conditioner may be provided outside the food drying apparatus 900 of the present invention.

For reference, the criteria for setting the exemplary maximum heating temperature according to the type of the object to be dried and the intended use are listed in Table 1 below.

Dried object Maximum heating temperature (℃) Processing use Dried object Maximum heating temperature (℃) Processing use Mysterious 30 Completely dry Anchovy (small) 20 ~ 30 Completely dry onion 30 Completely dry Anchovy (medium) 20 ~ 30 Completely dry Ginseng 30 Completely dry Anchovy (large) 20 ~ 30 Completely dry wave 30 Completely dry squid 18-25 Completely dry carrot 30 Completely dry squid 18-25 Semi-drying radish 30 Completely dry flounder 20-25 Completely dry Wuqing 30 Completely dry flounder 20-25 Semi-drying cabbage 30 Completely dry Sea eel 20-25 Semi-drying spinach 30 Completely dry Pacific saury 20-25 Completely dry Shiitake mushrooms 30 Completely dry herring 15-20 Completely dry potato 30 Completely dry sardine 25 ~ 27 Completely dry pumpkin 30 Completely dry Sea smelt 20 to 28 Completely dry Kale 30 Completely dry pompano 20-25 Semi-drying Seaweed 25 to 30 Completely dry Mackerel 18-25 Semi-drying Kelp 25 to 30 Completely dry Dough nogari 20-25 Completely dry Cold noodles 25 to 30 Completely dry Polite alpoh 20-25 Completely dry noodle 25 to 30 Completely dry Dae-gu 28 to 30 Completely dry Kalguksu 25 to 30 Semi-drying Blowfish 29-30 Completely dry

The operation of the first circulating fan 211, the dehumidifying part 215, the cooling part 217, the second circulating fan 233, the heating part 235 and the third circulating fan 320 A control unit (not shown) may be provided. In addition, a thermometer (not shown) and a hygrometer (not shown) showing the temperature and humidity inside the drying chamber 100 are provided to facilitate the monitoring of the internal temperature and humidity of the drying chamber 100. The thermometer and the hygrometer may be used as a reference input for feedback control of the device such as the first circulation fan 211 in association with the control unit.

Hereinafter, another embodiment of the food drying apparatus using the cold air according to the present invention will be described in detail with reference to the drawings.

FIG. 3 is a view showing another embodiment of the food drying apparatus using the cold air according to the present invention, and FIG. 4 is a view showing a modification of the embodiment of FIG.

In the embodiment shown in FIG. 3, the configuration of the first communication part 150, the first circulation fan 211, and the dehumidifying part 215 is the same as the embodiment shown in FIG. The second circulation fan 233 provided in the shutoff unit 230 dividing the dry air supply chamber 200 into the upper supply chamber 220 and the lower supply chamber 210 operates as the dry air intake port 240. Optional components such as the heating portion 235, the cooling portion 217 and the like can also be installed and operated in the same or similar manner as the auxiliary components such as the water receiver 251 and the discharge hose 253.

However, since the drying air flow portion 300 is provided with the drying air discharge port 180 formed in the upper portion of the drying chamber 100 and the external duct 310 connecting the upper supply chamber 220 to communicate with each other, Which is different from the embodiment shown in FIG. One or more of the external ducts 310 may be provided, and the operation efficiency may be maximized by being disposed in accordance with the number and position of the second circulation fans 233.

2, the drying air sucked by the second circulation fan 233 is discharged through the second circulation fan 233 and discharged to the upper supply chamber 220 And the airflow discharged from the second circulation fan 233 collide with each other, and the direction of the airflow blown while being mixed is rapidly changed, so that there is little energy loss. Also, since the discharge direction of the dry air flow discharged through the second communication portion 170 is the lateral direction, the downward movement of the dry air almost entirely depends on the gravity.

3, the drying air flow unit 300, which is a passage through which dry air is supplied from the dry air supply chamber 200 to the drying chamber 100, is provided on the drying air supply chamber 200 and the drying chamber 100 do. Thus, the drying air flow portion 300 having the maximum smooth curvature at the maximum radius of curvature can be formed within the allowance of the upper space of the drying air supply chamber 200 and the drying chamber 100. The drying air flow portion 300 of the present embodiment is also located at a position where the drying air inlet port 240 coincides with the direction in which airflow is blown from the second circulation fan 233, ) From the top to the bottom. The dry air stream sucked in the lower supply chamber 210 and discharged from the second circulation fan 233 is sucked into the dry air suction port 240 without any change in direction, so that the energy loss is minimized. Since the dry air discharged from the dry air discharge port 180 is vigorously discharged downward toward the shelf 120 and / or the trays 130 disposed in the drying chamber 100, drying air caused by friction between the dry air and the drying object The effect can be further improved.

The embodiment shown in FIG. 4 includes a drying air flow portion 300 composed of an external duct 310 as in the embodiment of FIG. The difference is that the second circulation fan 233 located at the upper portion of the dry air supply chamber 200 and the heating unit 235, which is an optional structure, are moved into the external duct 310. The circulating fan located in the outer duct 310 is referred to as a third circulating fan 320 and the optional heating section 235 is referred to by the same name and reference numeral.

The embodiment of FIG. 4 basically has all the advantages of the embodiment of FIG. 3, but has the additional advantage that the configuration of the dry air supply chamber 200 can be made simpler than the embodiment of FIG. That is, the shutoff part 230 provided with the second circulation fan 233 is not required to be provided in the dry air supply chamber 200, and the heating part 235, which is a selective structure, is not required to be installed in the dry air supply chamber 200 And the dry air supply chamber 200 can be made smaller. This is also advantageous when the third circulation fan 320 is operated to form a negative pressure in the dry air intake port 240 to suck dry air in the dry air supply chamber 200.

The embodiments and the accompanying drawings described in the present specification are merely illustrative of some of the technical ideas included in the present invention. Therefore, it is to be understood that the embodiments disclosed herein are not for purposes of limiting the technical idea of the present invention, but are intended to be illustrative, and thus the scope of the technical idea of the present invention is not limited by these embodiments. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents. It should be interpreted.

10: object to be dried 100: drying chamber
110: door 110a: door glass
120: Shelf 130: Tibet
150: first communicating part 160: blocking wall
170: second communicating part 180: dry air outlet
200: Dry air supply chamber 210: Lower supply chamber
211: first circulating fan 213: shroud
215: dehumidifying part 217: cooling part
220: upper supply chamber 230:
233: second circulation fan 235: heating section
240: dry air inlet 251: water tray
253: Discharge hose 300: Dry air flow
310: outer duct 320: third circulating fan
900: Drying device

Claims (6)

A drying chamber capable of accommodating therein at least one shelf in which food to be dried is disposed, and having a door for bringing in and taking out food from the front;
A drying air supply chamber disposed adjacent to a rear side of the drying chamber and having a first communication portion communicated with the drying chamber at a lower side between the drying chamber and the drying chamber;
A first circulation fan installed in the first communication part and blowing air from the drying chamber to the dry air supply chamber;
A dehumidifying part installed in the first communicating part for dehumidifying the air blown by the first circulating fan;
A drying air inlet provided in the upper portion of the drying air supply chamber and sucking the dehumidified dry air;
A drying air discharge port provided on one side of the drying chamber and discharging the dry air sucked through the dry air suction port to the drying chamber; And
A dry air flow unit connecting the dry air inlet and the dry air outlet;
And a drying device for drying the food. The method according to claim 1,
And a heating unit provided on the drying air supply chamber and heating the dry air sucked into the drying air inlet. The method according to claim 1,
Further comprising: a cooling unit installed at the first communication unit and cooling the dry air dehumidified by the dehumidifying unit again. The method according to claim 1,
A cutoff unit provided on the dry air supply chamber to partition the dry air supply chamber into an upper supply chamber and a lower supply chamber; And
And a second communicating portion between the upper supply chamber and the drying chamber for communicating with the upper supply chamber and the drying chamber,
A drying air inlet formed of a second circulating fan is formed in the blocking portion,
And the second communicating portion serves as the dry air discharge port. The method according to claim 1,
And a blocking unit provided on the drying air supply chamber and partitioning the dry air supply chamber into an upper supply chamber and a lower supply chamber,
A drying air inlet formed of a second circulating fan is formed in the blocking portion,
Wherein the drying air flow portion is formed by an outer duct communicating the upper supply chamber and the dry air discharge port formed in the upper portion of the drying chamber. The method according to claim 1,
The dry air flow portion is formed as an external duct communicating a dry air inlet formed in the upper portion of the dry air supply chamber and a dry air outlet formed in the upper surface of the dry chamber,
A third circulation fan provided in the middle of the outer duct for blowing dry air; and a heating unit for heating the dry air blown by the third circulation fan.

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