Application
Kerunde Horizontal Vacuum Baking Chamber integrates an advanced recirculating air system with precision temperature control. Through gentle, uniform thermal exposure, it achieves multiple processing objectives including ingredient baking & maturation, dehydration drying, flavor development, and enzymatic deactivation with sterilization.
Features
◆ Low-Temperature Vacuum Dehydration: Achieves material dehydration under 70°C, preserving thermosensitive components in foodstuffs.
◆ Intelligent Automation: Advanced automated control system with expandable remote diagnostics and supervision for real-time operational monitoring and maintenance alerts.
◆ Precision Servo-Based Distribution: Servo-driven distribution system with electronic cam control ensures pinpoint positioning and uniform material spreading.
◆ Independent Zonal Temperature Control: Patented multi-zone technology enables uniform top/bottom heating during dehydration, enhancing product consistency.
◆ Smart Parameter Linkage: Auto-optimization of temperature/speed through intelligent coordination between operational parameters, material recipes, and environmental factors.
◆ High-Efficiency Airflow Circulation: Proprietary duct design maximizes thermal efficiency while reducing energy consumption.
◆ Self-Cleaning Mesh Plates: Integrated self-cleaning system maintains optimal airflow permeability with minimal maintenance.
| Model | Power(kW) | Capacity(t/h) | Baking time(min) | Baking temp.(℃) |
| KDBOC16 | 25-48 | 0.3-2.3 | 15-120 | 65-120 |
| KDBOC20 | 32-68 | 0.4-3.0 | 15-120 | 65-120 |
| KDBOC24 | 46-92 | 0.5-3.5 | 15-120 | 65-120 |
| KDBOC28 | 62-114 | 0.58-4.0 | 15-120 | 65-120 |
