The production process of the microwave vacuum freeze-drying machine combines the characteristics of the preserved fruit from north to south. During the processing of the preserved fruit, fresh fruits and vegetables → sorting and grading → shape treatment → salting and drying → hardening treatment → rinsing → blanching → sugar pickling → sugar boiling → cooling
After that, low temperature drying was carried out to reduce the moisture content and improve the taste quality of the preserved fruit.
Sugared
The candied fruit is cooked by adding sugar to the pulp. The finished product is usually soaked in concentrated sugar solution, and the pulp is fine and delicious. Such as preserved red fruit, preserved begonia, preserved quince, sugar green plum, sweet osmanthus, sugar rose, etc.
The sugared products have a little sugar liquid on the surface, fresh and crisp meat, sweet and refreshing, rich flavor of the original fruit, and good color, fragrance, taste and shape. The representative products are mainly plum series products, as well as sugar bergamot, honey kumquat, fig, etc.
The sand-returned products have a dry surface, slightly frosted, fresh color, unique shape, crisp entrance, and sweet taste. The representative products include jujube series products, as well as Suju cake, golden kumquat, Su-style plum, Jiuzhi orange peel, sugar bayberry, sugar cherry, etc.
Sand return
After the raw materials are boiled with sugared sugar, the surface of the finished product is dry, with white frosting, such as candied wax gourd sticks, golden jujube, and kumquat cake.
After the candied fruit is boiled with sugar, a layer of powdered sugar coating is hung on the surface of the fruit, making the product opaque, crisp and high in sugar content. Such as various melon sticks, sugar orange cake, sugar lotus root slices, sugar ginger slices, sugar kumquat, sugar lotus seeds, sugar water chestnut, green and red silk, etc.
Preserved fruit
It is made by boiling with sugar and drying. Its color is brown, golden or amber, bright and transparent, and its surface is dry. It is a slightly sticky dry product. Such as preserved apple, preserved pear, preserved peach, preserved sand fruit, preserved jujube, preserved fragrant fruit, preserved green plum, preserved hawthorn, preserved begonia, etc.
After the raw material is made of sugared sugar, the surface of the finished product is not sticky, dry, transparent, and frost-free, such as preserved apricots, pineapples (slices, blocks, cores), ginger sugar slices, papaya (strips, grains), etc.

Fast low-temperature drying can reduce the secondary pollution caused by the drying process.
1. Low drying temperature - lower than 30 ℃,
2. Recoverable evaporation ---- Recoverable condensable matter above 0 ℃.
3. It can evaporate and separate the residues of organic pesticides and sulfides inside the material -- after reduction, it can reach PPM level.
4. The vacuum degree is high when the equipment is working -- above -0.096.
5. When drying roses, three products can be obtained at the same time - sulfur-free rose dry flower, super rose cell fluid and super rose essential oil.
6. Design service life ＞ 12 years.

Equipment power supply: three-phase four-wire 380V ± 10% 60Hz ± 1%
Microwave output frequency: 2450 ± 50MHz
Input apparent power: ≤ 45KVA
Microwave output power: 30KW (power adjustable)
Dehydration and drying efficiency: 30-35kg/h
Equipment vacuum strength: ≤ 1000-500pa (digital vacuum meter)
Polypropylene material box: 600 * 150 * 150mm with 30
The overall size of the equipment is about: (length × wide × High) 2500 × two thousand × 2000mm
Microwave equipment standard:
Comply with the national GB5226-2006 electrical safety standard
The implementation of national 10436-89 microwave leakage meets the national standard (our company is ≤ 1mw/cm2)
Comply with GMP equipment certification standards