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Continuous microwave heating system with conveyor

Identification of Facility
TitleContinuous microwave heating system with conveyor
AcronymMicrowave tunnel oven
Key wordsContinuous microwave heating, conveyorized heating, pilot-scale, heating system
Latest version2013/04/17
ManufacturerBinar Elektronik
DescriptionThe continuous conveyorized microwave heating system is designed to bake bread (rolls, loaves or crisp-bread etc.) or other bakery products (e.g. cakes, bisquits, crackers, cookies etc.) and is then used together with other equipment for colouring (by convection or infrared heating). The microwave system could also be used to heat or cook solid or packaged foods, e.g. continuous microwave heating of ready-made meals, pies etc. The system could be used for baking of bake-off products, cooking of pies and cheese cakes, pasteurisation of packaged ready made meals etc. There are several advantages with this technology due to volumetric heating: faster baking and heating with reduced heating up times, reduced energy consumption as compared to e.g. conventional baking, no time needed for pre-heating since microwaves heat directly, less space requiring equipment etc. The system is equipped with a PLC-based control system which enables continuous control of microwave power levels. The speed of the conveyor belt can be controlled in a wide range, depending on the desired microwave heating time. Cont pilot-scale microwave heating with conveyor.JPG
Images
Weblinkhttp://www.sp.se/en/units/fb/Sidor/default.aspx
Possibilities and limitsMicrowave power 18 kW.

Application
Application fields Baking of bread (rolls, loaves or crisp-bread etc.) or other bakery products (e.g. cakes, biscuits, crackers, cookies etc.) and is then often used together with other equipment for post-colouring (by convection or infrared heating).

Heating, pasteurisation or cooking of solid or packaged foods, e.g. continuous microwave heating of ready-made meals, pies etc.

Application examples Crust-less bread, bake-off bakery products (e.g. bread loaves, rolls etc), crisp-bread, cakes, biscuits, cookies etc.

Ready-made meals, pies etc. Solid foods, packaged foods etc.

Technology sheets that might be related to this facility
Title
Dielectric microwave spectroscopy
Dry-roasting of nuts using microwaves
ELECTRO-FREEZING
Infrared temperature measurement
Ionising radiation
Magnetic field assisted nanoparticle dispersion
Microwave heating
Ohmic heating
Radiofrequency dielectric heating
Raman spectroscopy
Shock wave meat tenderization
Thawing of food products by radiofrequency

Accessibility & Support Service
Access conditions
Access conditions further comments Please contact us for more information
Languages English, Swedish
Other languages
Training
Training further comments No training necessary as the equipment is only available as service
Technical help technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Birgitta Raaholt
Institute/company SP
Country Sweden
Address Box 5401, 402 29 Gothenburg

Continuous microwave heating system with conveyor Microwave tunnel oven Continuous microwave heating, conveyorized heating, pilot-scale, heating system 2013/04/17 Binar Elektronik

The continuous conveyorized microwave heating system is designed to bake bread (rolls, loaves or crisp-bread etc.) or other bakery products (e.g. cakes, bisquits, crackers, cookies etc.) and is then used together with other equipment for colouring (by convection or infrared heating). The microwave system could also be used to heat or cook solid or packaged foods, e.g. continuous microwave heating of ready-made meals, pies etc. The system could be used for baking of bake-off products, cooking of pies and cheese cakes, pasteurisation of packaged ready made meals etc. There are several advantages with this technology due to volumetric heating: faster baking and heating with reduced heating up times, reduced energy consumption as compared to e.g. conventional baking, no time needed for pre-heating since microwaves heat directly, less space requiring equipment etc. The system is equipped with a PLC-based control system which enables continuous control of microwave power levels. The speed of the conveyor belt can be controlled in a wide range, depending on the desired microwave heating time. Cont pilot-scale microwave heating with conveyor.JPG http://www.sp.se/en/units/fb/Sidor/default.aspx Microwave power 18 kW.


Baking of bread (rolls, loaves or crisp-bread etc.) or other bakery products (e.g. cakes, biscuits, crackers, cookies etc.) and is then often used together with other equipment for post-colouring (by convection or infrared heating). Heating, pasteurisation or cooking of solid or packaged foods, e.g. continuous microwave heating of ready-made meals, pies etc. Crust-less bread, bake-off bakery products (e.g. bread loaves, rolls etc), crisp-bread, cakes, biscuits, cookies etc. Ready-made meals, pies etc. Solid foods, packaged foods etc.

Please contact us for more information English, Swedish


No training necessary as the equipment is only available as service technical equipment, analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure

Electro-Magnetic equipment Haris Hondo

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Created by Lilia Ahrne on 17 April 2013, at 09:24