Home  >  Food & Beverage Processing Machinery  >  Food & Beverage Machinery  >  Seasoning Processing Machinery  >  Spice & Sauce Machines

1 fast tomato paster sterilization machine, 2 continuous microwave sterilizer, 3 save energy, 4 excellent quality(CE) - details see: https://www.machineto.com/industrial-tunnel-conveyor-belt-tomato-paste-sterilization-machine-10050134

Industrial Microwave Tomato Paste Sterilization Machine Features:

Mainly used in the chicken, beef, pork flavor, yeast extract, condiments, spices ( pepper, rice flour seasoning flavoring compound; Wang Lucai; five spice powder; king; black pepper;fennel, food additives, flavor powder, seafood, spices ( kelp, seaweed, fish, shrimp, crab ), heating, drying and sterilization process;Also applies to pepper, chili powder, Cara crumb, tomato sauce .Microwave drying features:Short drying time, strong flavor of the product; low drying temperature, uniform, bright color of products; selective heating.Because water molecules absorb microwave best, so the high water content, absorb microwave power more than the lower part.This is a selective heating characteristics, the use of this characteristic can be done evenly heating and uniform drying; drying moisture direction from the inside to the outside.So, microwave drying has puffing effect , have a great help for subsequent crushing ; save energy and efficient.Microwave sterilizing features:Time is short, fast: conventional thermal sterilization heat from the surface to the interior of the food by conduction, convection or radiation. To achieve sterilization temperature, need longer time usually.Microwave sterilization is microwave energy and food and bacteria and other microbes interact directly, the thermal effect and the non thermal effects interact, to achieve rapid heating sterilization, processing time is greatly shortened, the bactericidal action of various materials is 3-5 minutes.Low temperature sterilization maintain nutrition and traditional flavor, microwave food sterilization equipment can replace steam sterilizing device, which can effectively reduce the material sterilization temperature, generally only about 80 degrees, only 3-5 minutes to achieve complete sterilization, reach preservation and prolong the shelf-life of the role.And equipment fully compliance with the food industry QS certification standards.,we also have CE certificate. Safety, health, environmental protection is the main characteristics. And it can effectively reduce the area and saving cost.

Flavor Microwave drying sterilization drying time is short, strong fragrance products, uniform, bright color; has expanded by microwave drying effect on the subsequent smash much help. Microwave is a direct function of the materials were, without intermediate conversion of other links which no additional heat loss, and the corresponding air furnace will not heat the container, so the high thermal efficiency, the production environment is significantly improved compared with the far-infrared heat Can save more than 30%. Easy to control, advanced technology. Compared with the conventional method, which means that the use of equipment; no thermal inertia, operational flexibility; microwave power adjustable, the transmission speed is adjustable. In the microwave heating and drying, sterilization, no waste water, no gas and other produce, is a safe and sound tech. Improve product quality, economic benefits. The working environment and equipment, low temperature, noise, greatly improved the working conditions, but also saves floor space, and easy removal. Low-temperature sterilization to maintain nutrition and traditional flavor. Microwave sterilization is through to be special and non-thermal effects of heat sterilization, compared with the conventional heat sterilization can be at a relatively low temperature and shorter time to obtain the necessary disinfection and sterilization effect. Practice shows that the sterilization temperature is generally 75 ~ 80 °C will be able to achieve the desired effect, in addition, microwave processing of food to retain more nutrients and color, smell, taste, shape and other flavors, and there is puffed effect. Such as conventional thermal processing of vegetables to retain the vitamin C is 46% to 50%, while the microwave treatment is 60% to 90%; conventional heating liver vitamin A retention was 58%, while the microwave heating is 84%.

Model	rated input power (KVA)	microwave output power (KW)	expected dehydration(kg/h)	expected sterilization (kg/h)	reference size L*W*H(mm)
JN-8	11.2	8	8	40	5850*820*1750
JN-12	16.8	12	12	100	7200*820*1750
JN-15	21	15	15	150	8300*820*1750
JN-20	28	20	20	250	9550*820*1750
JN-30	42	30	30	360	10680*1410*1470
JN-40	56	40	40	520	10680*1440*1750
JN-50	70	50	50	700	11810*1440*1750
JN-60	84	60	60	840	12940*1440*1750
JN-70	98	70	70	980	14070*1440*1750
JN-80	112	80	80	1120	15200*1665*1750
JN-100	140	100	100	1400	15200*1665*1750
JN-120	168	120	120	1680	17460*1665*1750
JN-150	210	150	150	2100	20850*1750*1750

Industrial microwave dryer&sterilizer equipment

(Mob:0086 18615226819;0086 15275122103)