The home/restaurant batch-type ovens available to date employ a relatively low power source as compared to the industrial power source. This makes producing products beyond pilot scale levels very labor intensive. In addition, the typical home oven is considerably less efficient, up to 25% less, in converting electrical energy into microwave energy. By comparison the industrial oven can be designed as either a batch or as a continuous system with much higher power and greatly increased through outs, reducing the amount of handling required. In addition, a forced air system can also be employed, which greatly improves moisture removal in drying applications.
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- The system employs a high energy power source with long life.
- The system has a unique internal protection feature (patented) that traps stray microwaves, thus making the system completely safe to operate. A new exclusive type of forced-air system used in conjunction with microwave energy (patented) accelerates the removal of moisture quickly and efficiently.
- A straight-through conveyor assures uniform exposure to the microwaves.
- Because of its high processing capacity, unit costs are much lower than with the batch process
