Conveyor belt continuous microwave peanut roaster/roasting machine with 304# stainless steel

Conveyor belt continuous microwave peanut roaster/roasting machine with 304# stainless steel

This machine is a kind of continuous tunnel drying equipment, it is very convinent to used in industrial batch production.

Application:

Our product-microwave equipment mainly used in food such as chicken, beef , pork , sesame, melon seeds; spices, food additives, powder flavor, seafood spices, heating, drying and sterilization processing;

also applies to spices such as the pepper, chili powder, Carla crumb rubber.

and nuts, chemical material, wood material,herbs, tea etc

Microwave drying characteristics: drying time is short, strong the smell of the product; drying temperature is low,

uniform, bright color of the product; selective heating. Because the water molecules in the microwave absorbing

the best part of high water content, absorb more microwave power than the water content of the lower part.

This is the selective heating, the use of this feature can be uniformly heated and uniform drying; dehydration

direction of water vapor from inside to outside. Therefore, microwave drying has puffed role, the subsequent

crushing of great help; energy efficient. Microwave sterilization features: time, speed: conventional thermal sterilization is through conduction, convection, or radiation will spread to the internal heat from the food surface. To achieve the sterilization temperature, often takes a long time. Microwave sterilization is the direct interaction between microwave energy and food as well as bacteria

and other microbes, thermal effects and non-thermal effects together to achieve rapid heating sterilization,

processing time is greatly reduced, the bactericidal effect of the various materials within 3-5 minutes.

Low-temperature sterilization to keep the nutrients and flavor.

Definition:

Conventional heating such as flame, hot air, steam drying is using the principle of heat conduction, the heat from the material external incoming internal, gradually increase the center temperature of the object, called

the external heating.The center part to reach the needed temperature requires a certain amount of time,

poor heat conductivity objects requires longer time. The time of these traditional methods of drying is longer,

larger power consumption, heating is not uniform, flip up and down, large labor intensity, and microwave

drying characteristics, microwave energy can penetrate the material, inside and outside can be heated

at the same time, the frequency is 2450MHZ, with every second 2400000000 5 ten million second oscillation,

water molecules are the same is a million times oscillation, molecular mutual friction, then the heat produced.

So self heating

Technical parameters

Microwave roasting features:

1. Energy conversion efficiency high, fast heating.

Microwave oven itself, but microwave energy fever, make the material through materials within polarity produced molecular friction between internal heat. Make the liquid inside processed materials instantaneous warming vaporization, boosting inflation; And depend on gas expansion force make component of macromolecule substance, and become a structural degeneration areolar tissue structure characteristics, finalize the design of microporous shape more than substance.

2. when microwave baking ,sterilization effect at the same time.

Microwave sterilization is in the microwave heating and the dual role of non-thermal effect under the temperature sterilization, compared with conventional in lower temperature and very short time get satisfactory antiseptic effect. General sterilizing temperature around in 80 °C, the processing time in 3 ~ 5 minutes, and to the maximum maintain its nutrients.

3.The operation is convenient.

Microwave power and conveyor belt speed can adjust arbitrary

, both thermal inertia, but do not exist, simple, easy to open namely stop control. Improve the production environment. Microwave equipment nirvikalpa radiation, no dust, no noise, no pollution, easy to realize the food hygiene inspection standard.

4. Puffed effect is obvious.

Microwave fast heating effect, make the material internal water molecules, achieve rapid vaporization ,reach to the puffed purpose.

5. Low temperature sterilization, nutrition loss less.

Microwave sterilization is in the microwave heating and the dual role of non-thermal effect under the temperature sterilization, compared with conventional in lower temperature and very short time get satisfactory antiseptic effect. General sterilizing temperature around in 80 °C, the processing time in 3 ~ 5 minutes, and to the maximum maintain its nutrients. The reserves of vitamin C conventional heat treatment fruits and vegetables is 46% ~ 50%, microwave, can reach 60 ~ 90; Keep to vitamin A conventional heat treatment is 58 percent, and microwave treatment is to 84%, and would not affect the original flavor, is the fruit and vegetable food processing, obtain the good means green food.

The picture: