Industrial Microwave Vegetable Drying Machine
The MVD-001 rapidly dries vegetables (carrot cubes, onion flakes, cabbage, mushroom slices) in 15-40 minutes via 2450 MHz microwave.
Feature
- MVD-101 Batch — 80 kg/h: 8 kW batch. Small farms, specialty producers.
- MVD-001 Standard — 250 kg/h: 24 kW continuous belt. Mid-scale plants.
- MVD-201 Industrial — 500 kg/h: 48 kW, 1200mm belt. Instant soup veg, instant noodle packets.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Microwave Vegetable Drying Machine. Ask us for real production photos matched to your exact product and capacity.
7 * 24 Support 
Remote Support 
Global CoverageParameters
The MVD-001 rapidly dries vegetables (carrot cubes, onion flakes, cabbage, mushroom slices) in 15-40 minutes via 2450 MHz microwave. 70% energy saving vs hot-air. Preserves color, vitamin C, and aroma compounds.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| MVD-101 Batch | 80 kg/h | 8 kW batch. Small farms, specialty producers. |
| MVD-001 Standard | 250 kg/h | 24 kW continuous belt. Mid-scale plants. |
| MVD-201 Industrial | 500 kg/h | 48 kW, 1200mm belt. Instant soup veg, instant noodle packets. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Dehydrated vegetable producers and snack ingredient plants that need fast, even moisture removal with color retention. For the full fresh-produce range, see the fruit and vegetable processing hub.
FAQ
The batch unit dries 80 kg/h on 8 kW for small farms and specialty producers. The standard continuous belt runs 250 kg/h at 24 kW for mid-scale plants, and the industrial model reaches 500 kg/h at 48 kW on a 1200 mm belt. Instant soup vegetables and noodle packet ingredients are the typical industrial loads. Size by dry-end moisture target, not just raw feed rate.
Two steps. Cut to a uniform 5 to 15 mm dice so every piece absorbs microwave energy at the same rate, because larger pieces dry unevenly at the center. Then blanch 60 to 90 seconds in 90 degree C water to inactivate browning enzymes, and drain before loading. Skipping the blanch gives gray, off-color product even when drying itself is perfect.
It depends on the product. Instant soup vegetables want 4 to 8% moisture for long ambient shelf life, while snack products sit at 10 to 15% for texture. The endpoint is adjustable and stored per recipe. Carrot cubes, onion flakes, cabbage, and mushroom slices are the standard products, and each keeps color and aroma better than hot-air equivalents.
Microwave dries vegetables in 15 to 40 minutes against 4 to 12 hours in hot air, roughly 10 to 15 times faster for the same load. Energy saving runs about 70% versus hot air. Vitamin C retention holds above 95%, compared with 60 to 70% for hot air, and colors stay vivid because the product never sits long at temperature.
Yes, with the optional low-density belt, which uses a smaller mesh so leaves do not fall through or ride on edge. Leafy product needs a gentle belt speed and careful loading depth, but once dialed in the recipe repeats reliably. Confirm your leafy share of the product mix when ordering so the belt specification covers it.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
TAKE THE FIRST STEP.
WE WILL DO THE REST.
