Product details

Types and working principles of microwave lunch reheating equipment
There are two main types of microwave lunch reheating equipment, both of which work based on microwave heating technology. They use high-frequency electromagnetic fields to stimulate the movement of water molecules inside the food, generating heat and achieving rapid heating.

-      Cabinet style lunch box heating machine: It is a gap type heating device with a small footprint, similar to the principle of a household microwave oven. It can hold 12 boxes of lunch boxes at once, supports timing and power adjustment, and is suitable for small scenarios.

-      Belt type (tunnel type) boxed meal heating equipment: using conveyor belt transportation and fully automated assembly line operation, the output covers 600 to 5000 servings/hour, suitable for large-scale demand scenarios such as central kitchens, high-speed trains, schools, etc.

When microwave heating is used, the heat directly penetrates the inside of the food, which is 4-10 times faster than traditional heating methods, and can preserve the nutrition, color, and flavor of the food. At the same time, sterilization is achieved through both thermal and non thermal effects, meeting food safety requirements.

Core parameters and technical characteristics of microwave lunch reheating equipment

Three layer microwave lunch heating machine | Fast food heating microwave oven | High power microwave oven

Key technical parameters (taking typical models as examples)

Parameter category;           Cabinet equipment (HT-25HO);           Belt type equipment (HT-45HM);                     Tunnel type equipment

Power requirements;           Three phase 380V± 10% 50Hz            Three phase five wire 380V± 10% 50Hz            Three phase five wire 380V± 10% 50Hz

Microwave power;           15KW (adjustable);                       &Ge; 45KW (adjustable)                        60KW (adjustable in sections)

Frequency;               2450MHz± 50MHz                    2450± 50MHz                            2450± 50MHz

Production volume;           -      1200-5000 servings/hour;           1200-3000 servings/hour (cold chain)

External dimensions;           1680× 1200× 1800mm            12000× 1852× 1700mm              10350× 1 1700mm

Microwave leakage standard;           Compliant with GB10436‐ 89（≤5mw/cm²）         

Technical advantages

-      Efficient and fast: Within 2 minutes, refrigerated boxed meals from 0 ℃ to 7 ℃ can be heated to above 75 ℃, and the output of hot chain boxed meals can reach 2400 servings/hour.

-      Intelligent control: supports PLC programming, touch screen operation, temperature and transmission speed can be adjusted online, and some equipment is equipped with magnetron air/water cooling system to ensure continuous operation.

-      Safety compliance: The whole machine is made of 304 stainless steel, and the microwave leakage is strictly controlled within the national standard. The lifespan of the magnetron exceeds 8000 hours.

Application scenarios and customized services of microwave lunch reheating equipment

Main application areas

The equipment is widely applicable to densely populated areas and large-scale distribution scenarios, including:

-      Transportation hubs such as high-speed trains, bullet trains, and train stations;

-      School, corporate cafeteria, central kitchen;

-      Fast food companies, exhibitions, and restaurant chains.

Customized services

Manufacturers can design equipment based on user production volume, site size, and other requirements, and provide the following support:

-      Capacity customization: ranging from 150 kg/hour to 5000 servings/hour, supporting cold chain/hot chain box meal heating;

-      On site testing: Provide free prototype testing and provide one-stop technical solutions based on product characteristics;

-      Accessories and after-sales service: using core components such as Samsung's original magnetron from South Korea, providing installation, debugging, and lifelong maintenance consultation.

Suggestions for the selection of microwave lunch reheating equipment

1.      Selection by scale: Small restaurants can choose cabinet equipment (such as HT-25HO), while large enterprises or transportation hubs recommend belt/tunnel equipment (such as models with a production capacity of 2400 units/hour or more).

2.      Focus on core requirements: Cold chain boxed meals should prioritize heating speed and sterilization effect (such as maintaining 85 ℃ for 2-3 minutes), while hot chain meals should focus on insulation and continuous production capacity.

3.      Compliance and safety: Ensure that the equipment complies with the GB10436-1989 microwave radiation standard and require third-party testing reports.

If you need to further understand equipment parameters or schedule experiments, you can contact the manufacturer's business manager for detailed solutions.