Description
The microwave-vacuum roaster is an advanced technological device designed for roasting biological materials, such as nuts, using microwave energy and vacuum. A key feature of this device is the rotating drum, within which the material moves, ensuring uniform heat distribution throughout its volume. By reducing the pressure in the dielectric chamber, water begins to boil and evaporate rapidly at temperatures significantly lower than 100°C, which accelerates the drying process of the grains before roasting. The application of microwave energy, which penetrates deep into the grains, combined with controlled pressure, leads to the modification of the material's structure, giving the grains the desired crunchiness.
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Technical Parameters of the Device
| Power supply | 3 x 380 V (AC) (50Hz) |
| Maximum power consumption | 70 kW |
| Dryer Working Chamber | cylindrical, vacuum, rotating, made of PP |
| Operation Mode | batch |
| Material Load Capacity | max. 6,0 kg |
| Microwave power | 0 – 24 kW |
| Number of Magnetrons | 16 pcs |
| Magnetron Cooling | water-cooled |
| Working Chamber Pressure | 20 – 36 hPa |
| Control System | manual (control panels with push buttons), automatic (microprocessor controller) |
| Material Loading | manual, using special feeders |