Microwave equipment

Microwave equipment technical parameters:

1, Model: QX-20HM6

2, the input power supply: three-phase five-wire 380V ± 10% 50Hz ± 1%

3, the microwave output power: 20kW (adjustable)

4, the microwave frequency: 2450MHz ± 50Hz

5, Rated input apparent power: ≤ 30kVA

6 out height: 50mm

7, the transmission width: 650mm

8, the transmission speed: 0.1 ~ 5m/min

9, Dimensions (L × W × H): about 10460 × 1310 × 1668mm

10, the working environment: 0 ~ 40 ℃, relative humidity ≤ 80%

11, the production efficiency: 200 to 250 kg per hour sterilization, dehydration 20kg per hour

12, in line with GB 10436-1989 Hygienic standard workplace microwave radiation

13, in line with GB/5226.1-2002 Safety of machinery - Electrical equipment

300 MHz is the frequency in the microwave to 300 GHz electromagnetic waves. Material in the medium being heated water molecules are polar molecules, it is a high-frequency electromagnetic field Newsflashes change, its polarity orientation will increase as the external electric field changes, causing the movement of molecules and mutual friction effects. At this point microwave field can be converted into medium heat, so that the material temperature, heating and generating a series of physical and chemical processes puffed up microwave heating and drying purposes.

Microwave heating characteristics:

1, the heating speed. Microwave heating and conventional heating is completely different. The material to be heated which is a heating element itself, not the process of heat conduction. Thus, although the poor thermal conductivity of the material, but also in a very short time to reach the heating temperature.

2, energy efficient. Due to the presence of water to absorb microwaves and heat material, so in addition to the transmission loss of a small, almost no other losses, the thermal efficiency, energy saving.

3, uniform heating. No matter how the shape of each part of an object, microwave heating can make the object table at the same uniform penetration of electromagnetic waves to generate heat. Therefore, heating uniformity, and will not appear outside the focus of endogenous phenomenon.

4, mildew, sterilization, and preservation. Microwave heating with thermal and biological effects can be sterilized at a lower temperature and mildew. Since the heating speed, short time, to maximize the active material and food preservation of vitamins, the original color and nutrients.

5, advanced technology, easy to control. Simply microwave heating, water, electricity basic conditions, as long as the control of microwave power can be realized immediately heated or termination of machine can be heated by microwave heating process specification process and automation control.

6, small footprint, safe and sound. Since the microwave energy is controlled by the metal of the heating chamber and the waveguide work, so little microwave leakage, no radiation hazard and harmful emissions, no heat and dust pollution; neither contamination of food, nor pollute the environment.

From the economic analysis, the microwave drying often is superior than traditional methods, such as compared with the far-infrared drying, usually saving 1/3 or more.

In practice, the microwave drying is mainly used in low water of drying (moisture content 30%) in the. At this point, the traditional drying methods (hot air, electric oven) drying rate is low, energy consumption, while tunnel microwave drying equipment from feeding the compound takes 3-5 minutes to complete drying. Ancillary equipment and more traditional methods, an area of ​​large, multi-employer, often pollution, fire and other issues.

Microwave equipment is widely used in a variety of small packaged food, cakes, biscuits, preserved fruits, soy products, cooked food, condiments, etc. microwave heating, microwave drying and mildew and microwave sterilization, sterilization preservation; also applies to dried seafood : Bread, sugar, dried fruit, tea, tobacco, fruit and vegetable dishes puffed grain products, dehydration, drying, sterilization mildew treatment; variety of oral, Chinese and Western medicine, pills, tablets, powders, etc. Drying and sterilization; leisure, potato chips, potato chips, shrimp, dried fish, fish cells, etc. puffed; frozen food thawing; soybean drying fishy. Microwave energy technology in the food, chemical, pharmaceutical and other processing applications, not tight confined drying, sterilization, but also can be used for baking, extrusion, curing, warmed thaw, Aging, ripening, etc., effectively promoted the development of various industries, improve product quality, but also the development of new products provide a powerful new techniques. Using microwave technology to transform and replace the traditional processing methods for new product development, production and widen the road.

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