The microwave sterilization equipment for Pickled vegetables uses 2450MHZ microwave to heat at 65 degrees for 5 minutes, which can kill intestinal pathogens in soy sauce, and the shelf life can be extended for more than 6 months. The Pickled vegetables are sterilized by microwave without antisepsis. They are stored for a long time without enzyme change, without loss of nutrition, and maintain their original color, aroma, and taste. Microwave equipment saves 50% of time compared to other devices and 40% of electricity compared to other electrical equipment. No industrial pollution and residues, no damage to the environment. Easy to operate and convenient to maintain.

The main characteristics of microwave sterilization equipment for Pickled vegetables are:

1. Fast sterilization speed, simultaneous sterilization of materials inside and outside.

2. Thoroughly sterilized without the need for preservation, long-term storage does not mold, nutrients are not lost, and the original color, aroma, and taste are maintained.

3. Compared to other devices, it saves 50% of sterilization time and 40% of electricity.

4. Microwave equipment is currently the ideal sterilization device due to its small size, small footprint, and easy maintenance and operation.

It is mainly used for sterilization of Pickled vegetables such as chili sauce, bean paste, pickles, etc.