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Help CenterBatch Type Microwave Vacuum Fruit Drying Machine
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Batch type microwave vacuum fruit drying machine
Working principles:
During the operation, first microwave is produced by microwave signal generator and then transferred into microwave oven by energy feed-through. At the same time, materials are conveyed into the heating container by transmission system. Here, water in the materials is heated and vaporized by the action of microwave energy and water vapor is vented by dehumidifier, so as to attain the purpose of drying. Bacteria in the materials are killed under the biological effect and heating effect of microwave, which are generated under the action of microwave electromagnetic field. Because microwave can directly effect on the materials, it brings on low drying temperature, rapid speed, and minimal loss of effective elements of medicines.
Features:
1.quick speed.
2.the nutrition, chlorphyll and vitamin can be well preserved due to quick heating speed.
3.the efficiency of drying and dehydration is several times or tens of times as high as the traditional one.
anwhile, microwave can sterilize and resist rot.
Range of usage:
Shallot, carrot, cabbage, green and red pepper flakes, caraway, celery, tomato, onion, garlic, ginger, champignon, taro,etc.
We can manufacture the Non-standard equipment according to the requirement of customers!
Technical parameters:
tem Unit |
HWZ-5B |
HWZ-10B |
HWZ-15B |
HWZ-20B |
HWZ-25B/30B |
Microwave Power |
5 |
10 |
15 |
20 |
25-30 |
Microwave Frequency |
2450 |
2450 |
2450 |
2450 |
2450 |
Supply Voltage |
380±10% |
380±10% |
380±10% |
380±10% |
380±10% |
Area ofspreading materials |
0.75 |
0.75 |
2.25 |
2.25 |
3.4 |
Sterilization Capability |
10 — 20 |
||||
Dehydration Speed kg/ kw .h |
0.8—1.0 |
||||
Dehydration Temperature °C |
30—100 |
||||
External dimension (L*W*H) |
1290*1190*1880 |
1580*1190*1880 |
1780*2000*2140 |
1780*2000*2140 |
1880*2400*2420 |
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