Operation principal:
Making use of the thermal effect and the non-thermal effect of microwaves penetration through the foodstuff, it can respectively process heating, drying, dehydration, defrosting and sterilizing. Compared with traditional food processing, it has the following advantages:
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.
4.meanwhile, 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!
|
ItemUnit |
HWZ-B\C |
HWZ-B\C |
HWZ-B\C |
HWZ-B\C |
|
Microwave Power |
5 |
10 |
15 |
20 |
|
Microwave Frequency |
2450 |
2450 |
2450 |
2450 |
|
Supply Voltage |
380±10% |
380±10% |
380±10% |
380±10% |
|
Area ofspreading materials |
0.75 |
0.75 |
2.25 |
2.25 |
|
Sterilization Capability |
10 — 20 |
|
Dehydration Spssd kg/ kw .h |
0.8—0.2 |
|
Dehydration Temperature ℃ |
30—80 |
|
