Food Processing Equipment SolidWorks

The design of this food processing equipment focuses on microwave sterilization and uses three independent water circulation systems. Manual discharge into the preheating tank; rise to air by servo motor, pan to the channel A section by cylinder; descend to the chain drive system by cylinder; then the drive system starts; pass through the two microwave heating cavities by the drive system, reach the channel B end, the drive system stops; rise to air by gantry, pan to the top of the holding water tank A, descend to the bottom of the holding water tank; by cylinder at the bottom of the holding water tank A Pushing to the bottom of holding water tank B; rising to the top of holding water tank B with gantry, panning to the top of cooling water tank and descending to the bottom of cooling water tank.
Special design of conveying line assembly line: food carriers are equipped with parts connected with chains on the side.
Metal plate shielding on both sides of the channel to isolate the drive system; metal plate with gaps (<=9.5mm) to pass through the parts of the food carrier connected to the chain. Engineering plastic seal design: T-shaped, all covered by waveguide square openings; waveguide square openings are connected to the channel flange Channel requires flange connection into four sections, channel end A; channel microwave heating section one; channel microwave heating section two; channel end B Water circulation: three independent systems; one: preheating; two, microwave heating and insulation (into the water at the end of the channel A, out of the water in the bottom of the holding tank B); three, cooling; In the three independent water circulation system in the inlet and outlet temperature measurement points, (thermocouple); in addition to the two microwave heating channel in the middle of the temperature measurement points