Production capacity: 300–3000 kg/h
Heat source: Electricity
Suitable materials: Shiitake mushrooms, Green beans, Carrots, Spinach, Broccoli, Onions, Peppers, Cilantro, Daylilies, Garlic, Wood ear mushrooms, etc.
Product Introduction
Vegetable microwave dryers, also known as microwave sterilization dryers, rely on microwaves to dry vegetables. They are equipped with temperature control, microwave density, duration, and automatic alarm systems. PLC and air-cooled/water-cooled systems are optional, and they support 24-hour uninterrupted operation.
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Vegetable Microwave Dryer Features
Sterilization, baking, heating, puffing, aging fuction
No pre-heating procedure, fast heating rate
PLC control intelligent operation
Adjustable temperature and drying speed
All-in-one type, No need installation
Vegetable Microwave Dryer Process
Microwaves penetrate the interior of vegetable materials, uniformly stimulating water molecules in the materials to vibrate and rub at high frequencies, resulting in rapid overall heating. The moisture inside the materials quickly vaporizes into water vapor after being heated, and the accompanying dehumidification and ventilation system continuously extracts and discharges the water vapor in a timely manner, reducing the humidity inside the equipment cavity and achieving the dehydration and drying of vegetables through circulation.
Components of Vegetable Microwave Dryer
The machine consists of several key systems that ensure stable and efficient operation:
Microwave generation system
Stainless steel heating chamber
Continuous conveyor system
PLC intelligent control system
Moisture exhaust system
Cooling system
Electrical control cabinet
Microwave leakage protection system
Each component is manufactured with high-quality materials to ensure long service life and reliable performance.
Application of Vegetable Microwave Dryer
Our microwave sterilization and drying machine is suitable for a variety of materials, including leafy vegetables, gourds and eggplants, root vegetables, fresh beans, mushrooms, cauliflower, and aquatic vegetables. Commonly used dried vegetables include shiitake mushrooms, green beans, carrots, spinach, broccoli, onions, peppers, cilantro, daylilies, garlic, and wood ear mushrooms.
