Microwave Roast Duck, Microwave Roast Chicken, Microwave BBQ MachineFeatures:
1. Microwave Roast Duck, Microwave Roasted Chicken, and Microwave Barbecue Oven retain nutritional components and traditional flavors. Microwave energy penetrates the food's interior, operating at a frequency of 2450MHz, oscillating at 2.45 billion times per second. Through special thermal and non-thermal effects, it can kill pathogens. Compared to conventional thermal sterilization, it achieves the required sterilization effect at a lower temperature and in less time.
2. Complete sterilization effect. Due to the penetrating nature of microwave, when treating food as a whole, both the surface and the interior are simultaneously affected, ensuring uniform and thorough sterilization and insect elimination.
3. Easy operation and control. Microwave food sterilization equipment is ready to use with no thermal inertia from conventional heat sterilization. The operation is flexible and convenient, with microwave power adjustable from zero to the rated power and transmission speed continuously adjustable from zero, making it easy to control.
Microwave Roast Duck EquipmentThe characteristics are specifically manifested as:
1. Selective heating. Since water molecules absorb microwaves, areas with higher water content absorb more microwave power than those with lower water content. This is the characteristic of selective heating, which can be utilized to achieve uniform heating and sterilization.
2. Energy-saving. Microwave acts directly on the material, resulting in no additional heat loss. The air inside the oven and the corresponding container do not heat up, thus significantly improving the thermal efficiency and production environment. Compared to far-infrared heating, it can save electricity by 30%.
3. Shorter processing time, higher efficiency. Microwave heating sterilization makes the heated object itself become the heat source, without the need for heat conduction. Microwaves penetrate the object from all directions, both internally and externally, achieving uniform heating and sterilization in a very short time. This significantly reduces the drying and sterilization time, thereby increasing output even more.
4. Easy to control and efficient in process. Compared to conventional methods, the equipment is ready to use immediately; no thermal inertia, offering flexible and convenient operation; adjustable microwave power and transmission speed. In microwave heating, drying, and sterilization, there is no waste water, waste gas, or waste residue, making it a safe and harmless technology.
5. Effective sterilization. Practice has proven that using microwave sterilization can generally kill all E. coli at around 70°C, with the total count significantly reduced between 80-90°C, and the process takes only 2-8 minutes. The quick speed and short duration help preserve the nutritional components and traditional flavors in the food.
6. Extended Shelf Life: Materials processed with microwave sterilization can have their shelf life extended by six months, significantly improving product quality and storage duration.
