The vacuum microwave dryer is designed for conducting the drying process of food products under reduced pressure with the so-called "puffing effect." Thanks to the application of microwave energy, dried particles such as cubes, slices, or strips are heated throughout their volume and expand under reduced pressure. This significantly accelerates the drying process, and due to the reduced pressure, the dried material maintains a relatively low temperature during the process, allowing for high-quality and crispy dried products. Additionally, processes such as roasting can be conducted in the dryer. The device can operate in microwave-convection mode on a rotating sieve or microwave-vacuum mode in a rotating drum.
Technical Parameters of the Device
| Operation | single-person |
| Sample weight | do 200 g – 2000 g |
| Power supply | 240 V (AC), 50 Hz, 1,5 kW (max) |
| Microwave power | 50 W – 2000 W |
| Microwave frequency | f = 2,45 GHz |
| Adjustable vacuum system | 10 hPa – 60 hPa ± 2 hPa – 5 hPa |
| Process parameter control | automatic |
| Controlled parameters | microwave power, process temperature, airflow on the sieve, drum pressure, process time, sample weight, energy consumption |
| Data logging and export from the program | spreadsheet |
