Microwave drying equipment is suitable for drying chemical raw materials such as powders and granules, and is also widely used in the shaping and drying of honeycomb ceramics, process ceramics, high-voltage insulation ceramics, and special ceramics.
What are the characteristics of microwave drying equipment?
1. Dry evenly
Regardless of the shape of each part of the object, microwave drying can uniformly penetrate electromagnetic waves both inside and outside the object, generating thermal energy. So the drying uniformity is good, and there will be no phenomenon of external coke or internal growth.
2. Dry quickly
Microwave drying is different from traditional drying methods. It is a process that turns the dried material itself into a heating element without the need for thermal conduction. Therefore, even materials with poor thermal conductivity can reach the drying temperature in a very short time.
3. Excellent craftsmanship
As long as the microwave power is controlled, immediate drying and termination can be achieved. The application of human-machine interface and PLC enables programmable automation control of drying processes and drying process specifications.
4. Safe and harmless
Due to the fact that microwave energy is controlled to operate in metal drying chambers and waveguide tubes, microwave leakage is minimal, there is no radiation hazard or harmful gas emission, no waste heat or dust pollution is generated, and neither food nor the environment is polluted.
5. Energy saving and efficient
Due to the fact that substances containing moisture easily absorb microwaves and generate heat, there is almost no other loss except for a small amount of transmission loss. Therefore, it has high thermal efficiency and energy saving. It saves more than one-third of energy compared to infrared drying.
6. Mold prevention, sterilization, and preservation
Microwave drying has thermal and biological effects, and can sterilize and prevent mold at lower temperatures. Due to its fast drying speed and short time, it can maximize the preservation of the activity of materials and the vitamins, original color, and nutritional components in food.