RD—20HTMicrowave sterilizing equipment for bottled food

　　Main technical parameters：

　　○1Product model：RD—20HT

　　○2Power input: three-phase five wire380±10% , 50Hz±1%

　　○3working frequency： 2450MHz±50MHz

　　○4Rated input apparent power：≤30KVA

　　○5Microwave output power：≤20KW（Adjustable power）

　　○6Overall dimensions (L * w * h)：10500×860×1750 mm

　　○7Inlet and outlet height：160mm

　　○8Chain belt width：320mm

　　○9transmission speed：0.5～5m/min

　　○10Sterilization efficiency: about 200 kg --350 kg per hour

　　○11Control: ordinary button type, can add PCL, man-machine interface control, temperature control, monitoring device

　　○12Microwave leakage: in line with national GB10436-89 standards(National standard≤5mw/cm2)

　　Accord with national GB5226 electrical safety standard

　　○13work environment：－5~40℃，relative humidity≤80%

　　Usage: mainly used in various kinds of bottled food, beverage, pickled vegetables, chopped pepper, as well as all kinds of small packaging, vacuum packaging snack food．
　　Microwave sterilization, preservation is the common effect of microwave thermal effect and non thermal effect. The results of the thermal effects of microwave is rapid heating sterilization; and the non thermal effect is used in microbial protein and physiologically active substances mutation, and the loss of vitality or death. Therefore, microwave sterilization temperature is lower than that of the conventional method, under normal circumstances, the conventional method of sterilization temperature to 120 DEG -130 DEG, about 1 hours, while the microwave sterilization temperature is only 70 DEG -105 DEG, time is about 90-180 seconds.
　　The product moisture evaporation is the main method for drying by heating and drying methods are being used by heat conduction, convection and heat radiation method provides kinetic energy of water evaporation to products. Now there is another kind of drying technology is microwave drying technology, micro drying technology is in an instant the kinetic energy of the electromagnetic energy conversion as the material elements, i.e. heat produced by the material itself to absorb microwave energy, making the water evaporate. Because microwave heating has a penetrating, so microwave heating is actually a kind of stereo heating, namely the product inside and outside at the same time get heated.
　　Microwave drying technology has the following characteristics:
　　1, energy saving
　　2, fast
　　3, low drying temperature
　　4, instant heating, no thermal inertia

　　Two, the characteristics of microwave sterilization
　　1, the time is short, the speed is quick
　　2, low temperature sterilization to maintain nutrients and traditional flavor
　　3, energy conservation
　　4, even thoroughly
　　5, easy to control
　　6, simple equipment, advanced technology
　　7, improve the working conditions, save area