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tunnel continuous conveyor belt type microwave oven for drying rose
1.save energy/efficient
2.easy to control
3.CE
1.Application:
This machine fits for drying and sterilizing powder ,granular, sheet-like or gel-like food ,and additive, flavoring, medicine, raw material of herbal medicine, nutritional health products, agriculture & sideline products, non-fried(or oil-saving)instant noodles, noodles, rice powder noodles, soy products, beef jerky, preserved meat, dried fish ,tea, tobacco and so on; and for drying, peeling and baking almond, peach kernel, groundnut kernels, chestnut and so on; and for puffing of leisure food ,pachyrhizus chips, potato chips, dried shrimps, fish maw and so on; and for sterilizing and oral liquor, pickles, a variety of small packaging food ;and for drying beans; and for thawing the frozen fish ,poultry; and for drying and desulfurating and deoxidizing the metallurgical chemical products; and for drying printing and dyeing products, ceramics, glass, chemical fiber, cotton yarn, wood, leather, bamboo products, insulation materials, building materials, cork, alveolate cardboard, corrugated ,and so on.
2.Introduction:
Dried herbs is savory, making with various condiments with many technologies, so there are a lot of flavors to sufficiently satisfy the people everywhere. People are fond of dried beef as a sock during leisure time. In the past time, dried beef was produced by solarizing under the sun, drying or warming it by burning the soil, in these ways, the quality is bad and lead to serious pollution. Later, there were some factories to refine the technology that built steam baking room, so that the sanitary condition got improved and the dust, bacteria was decreased. However, there are three big problems in it. First: taking long time to dry it. After soaking and drying the beef, the water in it is about 30%, if it should meet the requirement that only 10%-12% water in it ,it must take a long time that limit the improvement of output. Second: This method consumes more vapor and electricity that result in high cost and low profit. Third: The
bacteria can’t be sterilized thoroughly, the sanitary index can’t meet the requirement.
Our company introduces microwave technology overseas in 21 century, and researched and developed the equipment for processing the meet in the production line(drying and sterilizing with microwave).During the course of using it, that equipment is proved to thoroughly change the quality, output and sanitary index, and solve the problem of coking that many factories failed to work out during many years.
I. Introduction to the equipment
It adopts the technology of radiation with several microwave sources and it is equipped with imported temperature controller, The heat is distributed evenly. It is installed suppresser against the microwave leakage at the heater’s inlet and outlet for the materials. Its leakage index has met America UL standard, we can assure it is absolutely safe. During the course of roasting, the dried beef on the trays can rotate at stepless speed that is convenient for the adjustment of various technologies.
II. The features of drying and sterilizing
High efficiency, energy saving, evenly heating. Microwave has excellent penetrability, It can penetrate into the inside of the dried beef, heating it inside and outside at the same time, besides, only the dried beef which is heated can absorb the microwave energy. Therefore, it has high thermal efficiency and the heat is homogeneously distributed that diminish the loss of heat energy. Compared with general electrothermal drying method, 1/3 to 1/2 of electricity can be saved.
2.Good result of low-temperature sterilization, both thermal effect and nonthermal effect. Compared with regular method, it is characterized by low temperature and fast speed. It can keep the origional color,pleasant smell, taste without spoiling the nutritious components and has good expanding effect. The taste of the food is excellent.
3.It is convenient and quickly to control it without being affected by the weather. There is no heat inertia of the microwave equipment. The microwave power and transmission speed can be regulated continuously. This equipment can keep producing last for 24 hours.
4.There is no heat radiation of the microwave equipment itself when heating, so this can improve the work condition. The microwave leakage conforms to national standard. It has compact structure with less land area occupied.
III. other application field
Microwave energy technology is able to successfully dry and sterilize the dried beef as well as the dried pork, chicken. It also can be used to ripe and sterilize the pastry, bake the melon seeds, process the bean flour and other foodstuff.
3.Reference technical parameters:
Power supply |
380V±10% 50HZ±1% three-phase five-wire |
Microwave Output Frequency |
2450±50MHz |
Microwave input apparent power |
≤84KVA |
Microwave output power |
≥60KW |
Microwave power adjustment range |
0-60KW(adjustable) |
Ambient temperature |
-5-40°C |
Relative humidity |
≤80%, Surrounding environment:no corrosive gas, conductive dust and explosive gas |
Overall dimension(L*W*H) |
about12940*1440*1750 mm |
Transmission speed |
0-10m/min(adjustable) |
Height of the inlet and outlet |
60 mm |
Microwave leak |
accord with a country GB10436-89 standards( |
Equipment safety |
accord with GB-5226Electrical safety standard accord with a country GB16798-1997 Food machinery |
Crispy Rice Food Processing Line
