Dried pumpkins can be used as a snack. The Baixin pumpkin dryer can be divided into multiple stages to dry fresh pumpkins at low and medium temperatures, which will dry the pumpkins better. Dried pumpkin will not change any of its nutritional value. The scent of pumpkin is preserved and it tastes better.

Cleaning: Wash the pumpkin in clean water. If the output is large, it is recommended to use a professional pumpkin washing machine.

Slicing: Remove the pedicles of the washed pumpkin, then cut in half, peel off the skin and internal seeds. Cut it into slices of 3-4 mm or 6-7 mm (a professional pumpkin peeler and slicer are recommended).

Blanching: Treat the cut melon slices with steam or boiling water for 1-3 minutes. Then quickly cool with water and drain off the water.

Drying: Put the blanched pumpkin slices into a drying room for dehydration. The drying temperature is first controlled at 45℃-60℃, and then can be gradually increased, but not more than 70℃, drying time 5- 8 hours. If you use a pumpkin mesh belt dryer, the drying time is shorter.

Different pumpkin thickness will have different dehydration time, the thinner, the shorter the dehydration time. Dried pumpkin slices will regain moisture when in direct contact with air, so they need to be sealed and packaged. If you use vacuum packaging, you can better preserve the color and fragrance of the pumpkin slices.