Food Processing Equipment

The design of this food processing equipment focuses on microwave sterilization and adopts three independent water circulation systems. The material is manually fed into the preheating box; it is lifted by the servo motor to the air, pushed horizontally by a cylinder to channel A; the cylinder descends to the chain drive system; then the drive system starts; through the drive system, it passes through two microwave heating chambers and reaches the end of channel B, where the drive system stops; it rises on the gantry to the air, moves horizontally above insulation water tank A, and descends to the bottom of the insulation water tank; from the bottom of insulation water tank A, it is pushed horizontally by the cylinder to the bottom of insulation water tank B; lifted by the gantry to the top of insulation water tank B, moved horizontally to the top of the cooling water tank, and descends to the bottom of the cooling water tank.

Special design of conveyor line: Food carrier sides are equipped with parts connected to the chain;
Metal plates are set on both sides of the channel to isolate the drive system; The metal plates have slots (<=9.5mm) to allow passage of parts connecting the food carrier and chain;
Engineering plastic sealing design: T-shaped, fully covered by waveguide square openings; waveguide square openings connect to the channel flange.
Channels need to be flanged into four sections: Channel end A; Channel microwave heating section one; Channel microwave heating section two; Channel end B.
Water circulation: Three independent systems; One: Preheating; Two, microwave heating and insulation (water inlet at the end of channel A, water outlet at the bottom of the insulation tank B); Three, cooling;
Temperature measurement points are set at the water inlet and outlet of the three independent water circulation systems (thermocouple); additionally, temperature measurement points are set in the middle of the two microwave heating channels.