Microwave Food Drying and Sterilization Equipment
This equipment are widely used for drying and sterilizing powder,granular,flakes or colloidal form foods,nutritional health products,grain,agricultural and sideline products(rice,cornmeal),bamboo shoot,tea(wild chrysanthemum flower,broadleaf holly leaf,lotus leaf,green tea,black tea,puer tea),ginseng,mushroom,agaric,ganoderma,vegetables and fruits(spinach, carrot,parsley,onion,mango slice,apple slice,lemon slice,kiwi slice,banana slice etc),preserved fruits,red jujube,non-fired(oil saving)instant noodles,noodles,cookie,biscuit,rice powder noodles,chicken jerky,beef jerky,preserved meat,dried fish,seafood(seaweed,sea cucumber,laver,kelp,sardine,shrimp,abalone,etc),pickles,spices(pepper powder, Chicken essence, beef essence,pork essence,yeast extract,seafood extract,seafood soup fine,seafood soup powder, spareribs soup pure,pure,spareribs soup powder,spices,chili powder,ginger powder,garlic powder,aniseed,cinnamon,angelica,cumin,cassia bark,fennel etc),egg yolk powder,jam,a variety of small packaging and pet food mildew sterilization preservation.
(1) energy saving: conventional thermal sterilization often has the heat loss in the environment and equipment,microwave is directly to the food processing, therefore noadditional heat loss. In contrast, the general saving 30-50%.
(2) evenly and thoroughly: conventional thermal sterilizationis to start from the material surface, and then by heat conduction to the internal. There is difference in temperature of inside and outside. In order to keep the food flavor, the shortening of the time of treatment, often within the food did not achieve adequate temperature andinfluence the germicidal efficacy. Because microwave has a penetrating effect, the overall treatment on the surface and inside of the food, but also by action, so uniform, thoroughsterilization.
|Rated input power(KVA)||28kw|
|Microwave output power(KW)||20kw|
|Expected sterilization capacity(kg/h)||200~350|
Please contact me :MSN:cn1510382150