| ≥1 piece |
Textured Soy Protein is a kind of novel foods, al dente and tasted like meat. In the production of Textured Soy Protein, it need to be dried down to 5% moisture after cutting, microwave drying tunnel is the better solution for this process compared with hot-wind because its high efficiency and uniformity. And the water reabsorbing capacity of the output products is very good, it expanded instead of shrink after drying.
Wavelane Continuous Textured Soy Protein Microwave Drying Machines are steady and safety operating in customers workshops.
Equipment Features:
1. Microwave drying tunnel is the better solution for this process compared with hot-wind because its high efficiency and uniformity.
And the water reabsorbing capacity of the output products is very good, it expanded instead of shrink after drying.
2. Inside cavity is food-grade 304 stainless steel, belt converyor is food-grade teflon.
3. Output capacity is 500kgs per hour.
4. Space occupying is : 100 m2
5. PLC intelligent control, and touch screen to monitoring and adjusting the whole production process.
6. Operators Needed: 2 persons, it is automatic produciton line and easy to operate.
Equipment parameters:
1. Microwave Frequency: 2450MHz±50Hz
2. Microwave Power: 0W to 90KW adjustable
3. Operating Temperature: 10~120 °F Operating Humidity:<80%
4. System Control: PLC and Touch Screen
5. Driven by: Microwave Magnetrons and WepeX Digital Power Supplies
6. Conveyor: 0.5~5 m/min (adjustable belt)
7. Microwave Leakage:<1mW/cm2 (national standard)