Baking and Maturation Equipment for Grains and Mixed CerealsFeatures:

1. Low baking temperature preserves nutrients well, offers great taste, and a beautiful color. The grains and cereals are baked using microwave low-temperature baking, which is lower than the conventional baking maturation temperature, thus categorized as low-temperature baking.

2. Evenly roasted and matured, microwave heating roasting relies on the electromagnetic field waves to excite the friction between water molecules inside the grains, leading to heating. Fully automated production line.

3. Puffed with a crispy texture, easy to powder, and excellent rehydration properties.

4. Roasted grains and cereals have easy quality control, simple operation, and straightforward maintenance.

5. Microwave five-grain baking equipment produces a more even, attractive color in the baked grains, and the baking time is relatively short, typically 3-8 minutes.

Microwave baking equipment for a variety of grains and beans is primarily used for rapid roasting: barley, black beans, glutinous rice kernels, sorghum, brown rice, soybeans, peanut kernels, almonds, walnuts, cashews, and sunflower seeds, among other dried fruits; drying and sterilizing bran and wheat germ.