Industrial Microwave Sterilization and Maturation Equipment

The batch chamber processes 100 kg/h on 6 kW in a 200 L chamber for spices, nuts, and dried fruit. The standard continuous tunnel runs 400 kg/h at 20 kW for packaged foods and milk powder. The industrial tunnel handles 800 kg/h at 40 kW for spice and herbal operations. Treatment takes 2 to 6 minutes end to end, so one tunnel covers a large daily output.

Equal at 99.99% for bacteria, mold, and yeast, but 5 to 10 times faster and at lower temperature. That low temperature is the point: heat-sensitive volatiles like spice aroma survive microwave treatment, so black pepper and chili powder come out clean without tasting cooked. No chemicals are involved, which keeps labels simple. Salmonella and E. coli are the standard targets.

PP, PET, and glass all run fine, and dry paper is acceptable. Aluminum foil is the hard exclusion, because metal reflects microwave energy and arcs. Package size matters too: treat packages up to 100 g, since microwave penetration limits treat larger packs unevenly. Bulk product runs in a single layer on the belt instead.

No. Leakage measures 1 mW/cm2 or less against the 5 mW/cm2 international standard, the door interlock stops power the instant it opens, and an automatic cut-out backs it up. The tunnel is fully shielded through its length. Include the leakage check in the monthly maintenance routine and it stays that way. No operator protection beyond plant norms is required.

Yes. The same unit alternates between sterilize and mature modes, which is why herbal processors favor it. Ginseng that traditionally matures over months matures in about 6 hours in maturation mode. Roasted products and dried herbs are the other common uses. You switch mode and recipe at the panel, with no hardware change between them.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.