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High Efficiency: Belt Type Peanut Roasting Machine
2016-11-25 by sherry
The Belt Type Peanut Roasting Machine is widely used in the peanuts,sesame seeds,wheat,melon,seeds,sunflower,seeds,peanuts,corn,soybeans,walnuts,almonds,chestnuts, pistachios,cashews,filbert and dried fruit etc;and for puffing of leisure food,pachyrhizus chips,potato chips,dried shrimps,fish maw and so on.Compared with the traditional production methods,microwave baked foods are crispy and delicious,products particle puffed full,natural color,beautiful appearance,and has insecticidal sterilization effect.
Purpose and principle
With electricity (microwave) heating (coal, gas, oil) as a heat source, using the principle of thermal radiation drying (baking) material, the circulate hot wind of draught fan can make the material being heated evenly and keep the material into the situation of good quality, colour and taste.
Structure and Properties
By feeding component transfer belt, motor, transmission, circulating fan, body, electrical control boxes and other components, by regulating the speed, and set the temperature of the roast material, effectively ensure the best baking results and so on.
Features of the roaster
1.While microwave equipment baking, along with the bactericidal effect. Microwave sterilization reflect in the dual role of thermal effects and non-thermal effects , compared to the conventional temperature sterilization ,can obtain a satisfactory sterilization in lower temperatures and a very short time.The sterilization temperature is around 80°C in general,the processing time is 3~5 minutes,and can maintain its nutrients.
2.Easy to operate. Microwave power and the conveyor speed can be sleepless adjustment, there is no thermal inertia, can open and stop at an time, easy to control,improve the production environment.Microwave equipment, no waste heat radiation, no dust, no noise, no pollution, easy to implement the testing standards of food hygiene.
3.The roasting effect is obvious. The purpose of rapid microwave heating effect, make the material internal water molecules vaporize rapidly,then reach the purpose of puffing.
4.Low-temperature sterilization, less loss of nutrients.Retain vitamin C,conventional heating treatment for fruits and vegetables is 46% ~ 50%, but the microwave can reach 60%~90%.Retain vitamin A,conventional heating treatment is 58%,but the microwave can reach 84%,and does not affect the original flavor, is a good method for deep processing of fruits&vegetables and get green foods.
Purpose and principleWith electricity (microwave) heating (coal, gas, oil) as a heat source, using the principle of thermal radiation drying (baking) material, the circulate hot wind of draught fan can make the material being heated evenly and keep the material into the situation of good quality, colour and taste.
Structure and Properties
By feeding component transfer belt, motor, transmission, circulating fan, body, electrical control boxes and other components, by regulating the speed, and set the temperature of the roast material, effectively ensure the best baking results and so on.
Features of the roaster
1.While microwave equipment baking, along with the bactericidal effect. Microwave sterilization reflect in the dual role of thermal effects and non-thermal effects , compared to the conventional temperature sterilization ,can obtain a satisfactory sterilization in lower temperatures and a very short time.The sterilization temperature is around 80°C in general,the processing time is 3~5 minutes,and can maintain its nutrients.
2.Easy to operate. Microwave power and the conveyor speed can be sleepless adjustment, there is no thermal inertia, can open and stop at an time, easy to control,improve the production environment.Microwave equipment, no waste heat radiation, no dust, no noise, no pollution, easy to implement the testing standards of food hygiene.
3.The roasting effect is obvious. The purpose of rapid microwave heating effect, make the material internal water molecules vaporize rapidly,then reach the purpose of puffing.
4.Low-temperature sterilization, less loss of nutrients.Retain vitamin C,conventional heating treatment for fruits and vegetables is 46% ~ 50%, but the microwave can reach 60%~90%.Retain vitamin A,conventional heating treatment is 58%,but the microwave can reach 84%,and does not affect the original flavor, is a good method for deep processing of fruits&vegetables and get green foods.
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