Industrial Microwave Sterilizing Machine For Pickles utilizes microwave low temperature pulses for sterilization. For glass canned foods, microwaves have a penetrating effect on glass. There is no need to conduct heat through the medium, the microwave directly heats the inside of the sauce at the same time, the sterilization temperature of the microwave chili sauce sterilization equipment is low, and the process of the food sterilization in the microwave is generally about 70 ° C - 80 ° C. In this way, canned food such as chili sauce can be packaged and then sterilized, thus avoiding secondary pollution.
The main features of Industrial Microwave Sterilizing Machine For Pickles are:
1. The sterilization speed is fast, and the materials are sterilized both inside and outside.
2, sterilization does not need anti-corrosion, long-term storage is not mildew, nutrition does not lose and maintain the original color, fragrance, taste.
3. Soybean sauce microwave sterilization equipment saves 50% of the time compared with other equipment sterilization, and saves 40% of electricity compared with other electrical equipment.
4, microwave equipment small size and small footprint, maintenance and operation is the current ideal sterilization equipment.
Soy sauce microwave sterilization equipment is mainly used for the sterilization of pickles such as chili sauce, bean paste and pickles.
Pickle microwave sterilization equipment is used for sterilization of small packaged foods, bottled foods, bottled drinks, cakes, biscuits, preserved fruits, soy products, pickles, chili sauce, cooked food, seasonings (chicken essence, flavor).
Microwave sterilization is the result of a combination of microwave thermal effects and non-thermal effects. The thermal effect of microwaves mainly plays a role in rapid temperature-increasing bactericidal action: non-thermal effects use proteins and physiologically active substances in microorganisms to mutate and lose vitality or death. Therefore, the microwave sterilization temperature is lower than the conventional method. Generally, the sterilization temperature of the conventional method is above 100-120 degrees, the time is from ten minutes to several tens of minutes, and the microwave sterilization temperature is only 70 to 90 degrees, and the time is about A few minutes (for example: the total number of bacteria in soybean products is about 60,000 to 70,000. After microwave sterilization, the total number of bacteria is only 6,000 or less, the coliform group is less than 30, and the time for food sterilization is about 15 minutes.)
Industrial Microwave Sterilizing Machine For Pickles detail:
1. Product model: LEADER-200H
2, input power: three-phase five-wire 380V ± 10% 50Hz ± 1%
3, microwave output power: 40kW (adjustable)
4, microwave frequency: 2450MHz ± 50Hz
5, rated input apparent power: ≤ 60kVA
6, the height of the inlet and outlet: 50mm
7, conveyor belt width: 650mm
8, transmission speed: 0.1 ~ 5m / min
9. Dimensions (length × width × é): about 15600 × 1310 × 1518mm
10, working environment: -5 ~ 40 ° C, relative humidity ≤ 80%
Magnetron Model: M75P
Microwave Transformer Model: QX-08CC
Microwave capacitor model: 1.05uf/2500v
High-voltage silicon reactor model: 2CL2A10KV
Conveyor belt material: Teflon conveyor belt
11, production efficiency: 400-600kg per hour sterilization, drying and dehydration 40kg per hour
12, in line with GB 10436-1989 workplace microwave radiation health standards
13, in line with GB/5226.1-2002 mechanical safety mechanical and electrical equipment