What do you Need to Know About Tunnel Ovens?

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The tunnel oven adopts a long box body with hot air circulation and far-infrared drying method for drying. It is mainly for the drying and drying needs of high output and high efficiency.

Industrial Tunnel Ovens

Basic working principle: Under the monitoring of the computer system, the bottles will enter the preheating zone, high temperature sterilization zone (temperature ≥5min) and low temperature cooling zone of the tunnel sterilization oven in sequence along with the conveyor belt. The conveyor speed is steplessly adjustable, and the temperature monitoring system is set to have no paper or paper records. The whole process is always under the protection of one hundred levels of laminar flow.

Features

The heating element of the tunnel oven is installed on the top of the oven to improve the thermal efficiency. The oven is equipped with an electrical control cabinet and the temperature is controlled by a digital display. Can be controlled in any constant temperature state. At the exit, the material can be cooled by using vertical laminar flow purification with class 100 cleanliness to keep the material in a strict aseptic and dust-free state. Aluminum silicate is used as the insulation material in the insulation layer of the oven, which has good insulation performance.

structure

The tunnel oven is a continuous drying equipment that can continue to bake uninterruptedly and improve product production efficiency. Both sides are equipped with chain transmission to solve the phenomenon of deviation during transportation. Sectional heating of the oven, independent electric box control, convenient operation. The structure is mainly composed of conveyor system and drying furnace. Multi-stage independent PID temperature control, uniform temperature in the furnace. The conveying speed can be adjusted by frequency conversion, free adjustment, stable operation and high production efficiency.

First of all, let's make a difference from the definition.

Vacuum ovens generally have vacuum and heating methods for drying, which are distributed, drying one batch to take out the dried products, and then drying another batch.

Then there is performance: the vacuum oven is to vacuum the container while baking. The main feature is that it can speed up the drying of non-oily liquids, such as water and volatile solvents.