Combined conveyor microwave installation "Hot Stream"

Combined conveyor microwave installation "Hot Stream" intended for: dehydration, roasting, disinfection and restoration of food and non-food products. The combination of the usage of microwave energy and infrared radiation provides energy efficient,uniform moisture removal and maintainance of the taste and useful qualities of the product


Description

Hot Stream is a continuous microwave belt dryer. It is conceived with the aim of ensuring the continuity of production, therefore, by its construction, this type of installation is a tunnel through which the belt moves continuously. The "Hot Steam" installation has been produced since 2015 and is used for drying fruits and vegetables.

Raw materials are fed to the belt and, passing through the tunnel, are exposed to intense microwave energy and infrared radiation, after which the finished product is fed for further packaging

Combined microwave installation "Hot Stream" for operational support of processes:
• FRYING. The productivity of the installation is many times higher than with conventional frying.
• DRY. Drying is much more efficient, more even and less energy intensive than conventional drying of raw materials.
• DRYING. Charcoal and hookah charcoal
• DRY COOKING of food, "boiling" fruits and vegetables in "own juice", ensures high quality of the finished product, since many useful ingredients do not leave with water.
• RESTORATION. Recovery, ozonation of substandard products and elimination of pest contamination of products. Allows to give “substandard products” characteristics of fresh products.
• STERILIZATION. Disinfection of food and non-food products, extension of shelf life, elimination of harmful bacteria and organisms, destruction of even "E. coli" occurs, which is able to survive in space.
• Presowing seed treatment, which increases germination and germination rate by a few percents.
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The main advantages of using microwave energy in combination with infrared radiation are:
• Uniform provision of thermal processes, uniform removal of moisture from
the entire product
• Destruction of harmful bacteria and unpleasant smells
• Preservation of vitamins and biologically active substances, macronutrients
• Natural pristine color, taste and aroma of products
• Obtaining high quality products, microbiologically pure
• Minimal production waste
• Energy efficient process ensures low energy consumption
• High productivity of equipment
• Long shelf life of the product up to 1 year without the us age of additional chemical treatment agents.
• Reducing production costs
 

The combination of the use of microwave energy and infrared radiation provides energy efficient, uniform moisture removal while maintaining all the beneficial properties of the product. The high performance of the equipment allows to reduce the consumption of electricity, the processing method allows to minimize product rejects, and continuous processing contributes to an increase in production capacity.

The principle of operation of the "Hot Stream" microwave oven allows using both food and non-food products as raw materials. Hookah charcoal, which is produced on a specially equipped line for crushing raw materials and forming cubes, is also effectively dried on this conveyor line. For subsequent packing in barbecue briquettes and coal briquettes in this microwave, you can dry charcoal or nutshell coal.

For the operation of the installation, one worker will be enough, who will load the product onto the conveyor, start the drying process, select the mode on the monitor and then send the finished product for unloading or packaging. For maximum performance of the Hot Stream Combined Conveyor Microwave, it is recommended to work in 3 shifts of 8 hours.

 

Raw materials

Fruits, vegetables and their moisture in fresh condition and after drying

microwave drying of fruits, vegetables and berries and other products

      • Orange
      • Apple
      • Mango
      • Pineapple
      • Apricot
      • Pear
      • Tomato
      • Plum

Berries and their moisture in fresh condition and condition after drying

microwave drying of fruits, vegetables and berries and other products

      • Strawberries
      • Raspberries
      • Blackberries
      • Dewberries
      • Wild strawberries
      • Blueberries
      • Red or Black Currants
      • Melon or Watermelon

Cereals, seeds and dry food mixtures

Microwave drying of cereals

      • Wheat
      • Buckwheat
      • Sunflower kernels
      • Lentils, mung bean, beans
      • Seeds
      • Pumpkin seeds
      • Apricot kernels
      • Corn kernels

Nuts and their derivatives with indication of initial moisture content

Microwave drying of nuts

      • Coconut
      • Pistachios
      • Cashews
      • Hazelnuts
      • Almonds
      • Peanuts
      • Walnuts
      • Brazil nuts

Supplements and dry feed for animals, fish and birds

Microwave Drying of Dry Animal Feed

      • Dry food for animals
      • Dry food for birds
      • Dry food for fish
      • Dietary supplements

And also other types of raw materials

Microwave drying of spices, herbs

 

      • Herbal teas
      • Spices
      • Herbs
      • Mushrooms
      • Pharmaceutical and medical materials
      • Hookah and charcoal
      • Sand, clay, carbon, chemical and construction materials

 

An example of calculating the performance of a plant:

Productivity is determined based on the initial moisture content of the raw material and the final moisture content of the product required by the consumer. This determines the amount of moisture to be removed. This amount is divided by the power of the installation at the rate of 1 kW per 1 liter.

      • For instance:

        We have 20 kg of fresh orange. This is 100%
        Fresh orange moisture – 86%
        Required final moisture – 16%
        With plant performance – 25 l/hour

1)Set the % moisture loss during drying.

  • Initial moisture minus final moisture = total moisture, which needs to be eliminated.

2)Calculate the weight (moisture) loss on drying.

Those if you take 20 kg. orange, then moisture is obtained, which needs to be eliminated-
86% – 16% = 70% or 14 liters of water.        20 : 100 * 70 = 14 kg

3) Set the received amount of dried fruit.

Those from initially 20 kg of fresh oranges we get 6 kg of dried product

4) We determine the performance of the installation.

14 liters of water in a unit with a capacity of 25 l/hour will be dehumidified for 34 minutes. 

14 (liters of water) / 25 (l / h) = 34 minutes

At the exit we get the overall performance – 6 kg/34 min. * 60 min

10,5  kg/hour dehydrated orange with moisture 16%

Microwave performance in the production of dried orange

 

 

 

Technical description

 

Name of parameterUnit«Hot Stream-25»«Hot Stream-50»«Hot Stream-100»
1Microwave powerkW91836
2Installed powerkW610,515,5
3Productivity for finished products, up to

kg/h

10,5

21

42

4Moisture performance, up tol/h2550100
5Length of conveyormm101525
6Overall dimensions L * W * Hmm1000*9000*8001000*15000*8001000*21000*1700
7Weightkg200400800

 

Additionally, the unit can be equipped with
• Carts for raw materials and finished products
• Devices for supplying moisture for ozonizing products
• Conveyors for the supply of raw materials and removal of finished products
• Installations for packing of finished products

Our partners

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Why do customers choose us?

  • No emissions during operation
  • Compactness and mobility of equipment
  • High performance (up to 60 tons of charcoal per month)
  • Full mechanization and automation of the operational process
  • The use of modern materials - reliable design
  • The number of screenings does not exceed 1%
  • Quality and guarantees - confirmed by
    19 years of experience on the market
  • Mobile equipment

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