Raisin sterilization equipment/Mango drying dehydration sterilization machinery/Dried fruit microwave drying sterilization machine

Scope of application of microwave equipment:
Heating and sterilization treatment of pastries, cooked food, fast food dehydration, drying and preservation treatment of meat floss, bread, biscuits, dried and matured seafood, bean and grain grains, flour, malt, fast cooked noodles, preserved fruits, breadcrumbs, rock sugar, tea, tobacco leaves, spices, Chinese and Western medicinal herbs, snack sterilization and disinfection treatment of flour, fresh milk and dairy products, liquid seasonings (such as soy sauce, oyster sauce, chili sauce, etc.), thawing treatment of pre cooked poultry and seafood, frozen meat, seafood, food, etc.

Structure and characteristics of microwave equipment:

The equipment combines the characteristics of food processing and adopts various structural forms to meet the needs of various processes. The microwave source adopts new technologies such as multi slot, multi-mode, multi reflection, and conical antenna to make material processing more uniform and efficient. The equipment can be configured with PLC as a system, infrared temperature measurement system, fault alarm system, power adjustment system, etc. The appearance of the equipment is designed in accordance with GMP requirements, with a reasonable structure, easy operation, and long-term continuous production capability. It is a product of technological innovation and transformation in food enterprises.

Principle explanation:
By utilizing the thermal and non thermal effects of microwave energy penetrating processed foods, various types of water containing foods can be heated, dried, dehydrated, thawed, and sterilized separately.