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tunnel continuous conveyor belt type industrial microwave oven for drying sponge, 1.save energy/effiient, 2.easy to control, 3CE - details see: https://www.machineto.com/tunnel-continuous-conveyor-belt-type-industrial-microwave-oven-for-drying-sponge-10033563

tunnel continuous conveyor belt type industrial microwave oven for drying sponge
1.save energy/effiient
2.easy to control
3.high quality CE

1.Application:

This machine fits for drying and sterilizing powder ,granular, sheet-like or gel-like food ,and additive, flavoring, medicine, raw material of herbal medicine, nutritional health products, agriculture & sideline products, non-fried(or oil-saving)instant noodles, noodles, rice powder noodles, soy products, beef jerky, preserved meat, dried fish ,tea, tobacco and so on; and for drying, peeling and baking almond, peach kernel, groundnut kernels, chestnut and so on; and for puffing of leisure food ,pachyrhizus chips, potato chips, dried shrimps, fish maw and so on; and for sterilizing and oral liquor, pickles, a variety of small packaging food ;and for drying beans; and for thawing the frozen fish ,poultry; and for drying and desulfurating and deoxidizing the metallurgical chemical products; and for drying printing and dyeing products, ceramics, glass, chemical fiber, cotton yarn, wood, leather, bamboo products, insulation materials, building materials, cork, alveolate cardboard, corrugated ,and so on.

2.Introduction:

Dried beef is savory, making with various condiments with many technologies, so there are a lot of flavors to sufficiently satisfy the people everywhere. People are fond of dried beef as a sock during leisure time. In the past time, dried beef was produced by solarizing under the sun, drying or warming it by burning the soil, in these ways, the quality is bad and lead to serious pollution. Later, there were some factories to refine the technology that built steam baking room, so that the sanitary condition got improved and the dust, bacteria was decreased. However, there are three big problems in it. First: taking long time to dry it. After soaking and drying the beef, the water in it is about 30%, if it should meet the requirement that only 10%-12% water in it ,it must take a long time that limit the improvement of output. Second: This method consumes more vapor and electricity that result in high cost and low profit. Third: The

bacteria can’t be sterilized thoroughly, the sanitary index can’t meet the requirement.

Our company introduces microwave technology overseas in 21 century, and researched and developed the equipment for processing the meet in the production line(drying and sterilizing with microwave).During the course of using it, that equipment is proved to thoroughly change the quality, output and sanitary index, and solve the problem of coking that many factories failed to work out during many years.

III. The key problems in the producing course

There a lot of flavors of dried beef produced by the different factories such as spiced beef, curry dried beef, spicy dried beef and so on. There are different preparation ways for different flavors, but the processing technologies of dried beef itself are similar, just as :select materials---steam and boil ---- slice --- infuse --- cool -- dry.

There are three common ways to make the beef:1.After preparing the seasoning extract ,stir-frying the sliced beef in the boiler, the time and fire should be noticed.2.After preparing the seasoning extract, boiling the sliced beef in the boiler, the time should be noticed. 3.After preparing the seasoning extract, boiling the slices in the boiler, then infusing it under negative air pressure in order to shorten the time.

These points should be notices when using microwave to process it: 1.When the dried beef is infused and dried, generally, it contains 35%water, if microwave is directly used to dry it, the power should be big, a lot of money should be invested. So for the sake of profit, the water contained should be controlled in about 20%, then dry and sterilize it with microwave. 2. The containers which are used to put the dried beef should adopt the special plastic only for microwave and should often been cleaned and washed. 3.The way that combining microwave and other drying methods can lower the cost and get more profit.4.If there is large amount of water contained, that combing microwave and other drying methods is suggested in odder to obtain the premium and most effective drying effect. There two ways are nature drying and microwave drying.

The former one is economical, when dry and solarize it ,dust and other flies should be prevented, and longer time and more land area is needed ,the latter one can use steam baking house, or electrothermal baking house. General food factories all have steam furnaces, the ready-made steam is used that can save money.

IV. other application field

Microwave energy technology is able to successfully dry and sterilize the dried beef as well as the dried pork, chicken. It also can be used to ripe and sterilize the pastry, bake the melon seeds, process the bean flour and other foodstuff.

3.Reference technical parameters:

Power supply	380V±10% 50HZ±1% three-phase five-wire
Microwave Output Frequency	2450±50MHz
Microwave input apparent power	≤56KVA
Microwave output power	≥40KW
Microwave power adjustment range	0-40KW(adjustable)
Ambient temperature	-5-40°C
Relative humidity	≤80%, Surrounding environment:no corrosive gas, conductive dust and explosive gas
Overall dimension(L*W*H)	about11810*1440*1750 mm
Transmission speed	0-10m/min(adjustable)
Height of the inlet and outlet	60 mm
Microwave leak	accord with a country GB10436-89 standards(<5 mw/cm^2)
Equipment safety	accord with GB-5226Electrical safety standard accord with a country GB16798-1997 Food machinery