batch type microwave vacuum food dehydrator

As compared with conventional drying methods, which are heating from the outside to the inside by heat conduction, microwave show so-called volume heating with the following advantages:

• a temperature gradient directed towards the surface, i.e. temperatures inside are higher than outside, giving rise to a higher partial pressure that drives the evaporating liquid to the surface
• consequently, the superficial layer does not dry up completely and the surfaces remain permeable
• the liquid evaporating inside the product is emitted through the porous structure of the solid material’s macro-capillary system, resulting in a high drying velocity
• the heating of water and most organic solvents occurs selectively - due to the greater dielectric losses of water as compared to the product to be dried
• swift and thorough drying of moist products with low thermal conductivity
• static drying of thick layers without frictional losses
• high total efficiency of energy application
• high-speed control of the energy transport
• short processing times, i.e. suitable for automated manufacturing

• What about the payment: L/C, D/A, D/P, T/T, Western Union, Paypal, Cast.
• How to make an order: