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Processing Instant Noodles Microwave Equipment
Microwave technology takes advantage of electromagnetic energy to heat the materials directly, its penetrability makes the inside and outside be heated momentously that improve the quality, enhance the springiness, as the result, the noodles taste delicious and the soup is clear even if boil or steep it in the water for a long time.
Less-oil microwave instant noodles production line builds on the fried instant noodles production line. After being processed by microwave equipment, then turn to the boilders for frying, the processing time is shortened and the oil contained is reduced from 24-26 % to 17-19%, the technology is as:
Molding Machine→Braising Machine→Incision Machine→Microwave Equipment→Fried Boiler →Cooling and Packing Machine.
Model |
Working Frequency (MHZ) |
Output power (kw) |
Microwave leakage (mW/cm2)
|
External Dimension (m) |
Installation Area (m) |
Gross Weight (Kg) |
Container Quantity |
BDMD-F-P-50 |
2450±50 |
50 |
≤1 |
10x1.5x1.8 |
12x4.0x2.5 |
3200 |
1x20GP |
BDMD-F-P-80 |
2450±50 |
80 |
≤1 |
13x1.5x1.8 |
15x4.0x2.5 |
5000 |
2X20GP |
BDMD-F-P-100 |
2450±50 |
100 |
≤1 |
15x1.5x1.8 |
17x4.0x2.5 |
6000 |
3X20GP |
BDMD-F-P-130 |
2450±50 |
130 |
≤1 |
18x1.5x1.8 |
20x4.0x2.5 |
7000 |
3X20GP |
BDMD-F-P-160 |
2450±50 |
160 |
≤1 |
21x1.5x1.8 |
23x4.0x2.5 |
8000 |
4X20GP |
Remark: All technology parameters are subject to user manual, some parameters will be changed according to customer’s demand.
Advantages:
Continuous or Batch operation
Volumetric drying or heating
Immediately regulation capability
The energetic conversion of the microwaves into heat takes place directly in the product.
The resulting steam pressure ensures rapid and direct outlet of the water from the product.
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