tunnel continuous industrial microwave oven for drying and sterlizing chilli powder

Specifications

Tunnel continuous industrial microwave oven for drying and sterilizing chilli powder

1.save enerLD/efficient
2.easy to control

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 chilli 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 technoloLD that built steam baking room, so that

the sanitary condition got improved and the dust, bacteria was decreased. However, there are

three big probleLD 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 technoloLD 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 technoloLD 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

1.High efficiency, enerLD 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 enerLD. Therefore, it has high

thermal efficiency and the heat is homogeneously distributed that diminish the loss of heat

enerLD. 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 conforLD to national standard. It has compact

structure with less land area occupied.

5.The way that combining microwave and other drying methods can lower the cost and get more

profit.

6.If there is large amount of water contained, that combing microwave and other drying

methods is suggested in odder to obtain the premium and most effective drying effect. There

two ways are nature drying and microwave drying.

The former one is economical, when dry and solarize it ,dust and other flies should be prevented,

and longer time and more land area is needed ,the latter one can use steam baking house, or

electrothermal baking house. General food factories all have steam furnaces, the ready-made steam is used that can save money.

III. other application field

Microwave enerLD technoloLD 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: