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This device utilizes the 2450MHz industrial microwave frequency band, generating penetrating electromagnetic waves through a magnetron array. waves act directly on the polar water molecules inside the chickpeas, achieving volumetric heating from the inside out. Compared to the "hot outside, cold inside" defect of traditional drum roasting that on heat conduction, microwave technology allows the core and skin of the beans to heat up simultaneously, improving cooking uniformity by over 60% and effectively eliminating undercooked or locally burnt phenomena.The equipment integrates a dual-zone thermal system: the front microwave zone rapidly completes enzyme inactivation and cooking, while the rear auxiliary hot air zone uses a gentle 40-0°C airflow to remove surface free moisture. This design both retains the high efficiency and energy-saving advantages of microwaves and avoids the skin cracking problem caused by pure microwave drying. The bean integrity rate of the finished product can reach over 95%, meeting the stringent requirements for appearance in the high-end snack market.
The temperature control system is equipped with a PLC and an HMI touchscreen, supporting the storage of 50 sets of curing process recipes. Operators can call up with a single click based on the chickpea variety (Kabuli/Desi), origin, and target moisture content, eliminating the need for manual readjustment every time. The online thermometer and microwave moisture meter provide real-time data feedback, with the PID closed-loop system automatically adjusting the output power, achieving a temperature control accuracy of ±2℃ and moisture content control accuracy of ±0.3%.
The tunnel cavity is fully welded and formed from 304 food-grade stainless steel, with an inner wall surface roughness of Ra0.8μm, complying with EHEDG hygienic design principles. The observation window is embedded with a metal shielding mesh, which not only meets production monitoring requirements but also suppresses leakage to ≤1mW/cm² (only one-fifth of the international safety standard).
The conveying system uses a food-grade Teflon conveyor belt, with a mesh density optimized for the particle size of chickpeas to ensure efficient ventilation and moisture removal while preventing leakage of small particles. The variable frequency speed control range is 0.3-3m/min, and combined with an automatic tensioning and pneumatic tracking device, it ensures deviation or slipping during long-term operation.
The magnetron power supply unit features a water-cooling design, with the core component being a Toshiba industrial-grade magnetron. Compared to air-cooling solutions the water-cooling system provides more uniform heat dissipation, resulting in smaller fluctuations in the magnetron's operating temperature and improved output power stability, which indirectly extends the overall service life the equipment. The cooling water circulation pipeline is equipped with flow monitoring and over-temperature alarms.
Pain Point (Traditional Roasting) | Microwave Solution |
|---|---|
Uneven roasting: burnt skins, raw centers | Volumetric heating: core and surface reach target temperature simultaneously |
High acrylamide formation from 160°C+ surface temps | Controlled max temp 110°C: significantly lower Maillard byproducts |
30–45 minute batch cycles | Continuous 6–12 minute throughput |
Loss of water-soluble proteins (up to 35% denaturation) | Protein solubility index preserved above 65% |
Persistent beany off-flavors from active lipoxygenase | Rapid enzyme inactivation within 60 seconds at 85°C+ |
High gas/electricity consumption | Direct energy coupling: 75%+ thermal efficiency |
The equipment adopts a modular split design, with the tunnel cavity divided into 2-3 meter sections. Combined with export-grade fumigationfree plywood crates, it can be easily loaded into a 40ft high cube container. Precision components such as the electrical control cabinet and magnetic control tube are individually packaged with shockproof lining. Production for standard models is completed within 25 working days from the receipt of the deposit, with an additional 10-12 days reserved for export orders for clearance and ocean freight booking.
Product model | Running voltage | Microwave output power | Rated input apparent output | Height of feed and discharge ports |
LDY-60PW-10X | 380V | 60KW | ≤90KVA | 50mm (customizable) |
Transmission belt width | propagation velocity | outline dimension | work environment | |
800mm (customizable) | 0.1-5m/min | 12*1.5*2m (customizable) | 0 ~ 40℃, relative humidity ≤80% | |
Capacity Note: Throughput based on imported dry chickpeas (12–14% initial moisture) roasted to 8–10% final moisture. Actual output varies by cultivar, starting moisture, and target roast profile. Free sample testing available — send 500g for process validation.
End Product | Process Objective | Typical Settings |
|---|---|---|
Ready-to-eat roasted chickpeas | Full roast, beany off-flavor elimination | Core temp 105–110°C, moisture 8–10% |
Chickpea flour/meal for bakery | Partial roast, trypsin inhibitor inactivation | TIA reduction ≥90% |
Plant milk base ingredient | Light roast, protein solubility maximization | Protein Solubility Index ≥65% |
Puffed crunchy chickpeas | Pre-conditioning for high-pressure expansion | Moisture precisely controlled at 12–14% |
Sprouted chickpea preservation | Surface pasteurization, internal enzyme moderation | 85°C surface hold for 3 minutes |
Aspect | Details |
|---|---|
Packaging | Export-grade fumigation-free plywood crates |
Incoterms | FOB Qingdao |
Lead Time | Standard models: 20–25 working days after deposit; Custom configurations: 30–40 working days |
Warranty | The device comes with a one-year free warranty and lifetime technical repair service |
Q: Can this machine handle other pulses besides chickpeas? A: Yes. The same system processes lentils, fava beans, black-eyed peas, and mung beans with recipe adjustments.
Q: What is the power requirement? A: Three-phase 380V, 50/60Hz. We design electrical specifications to match your local grid standards.
Q: Do you offer turnkey plant design? A: Absolutely. From raw material intake to final packaging, we engineer complete processing lines including cleaning, soaking (if required), roasting, cooling, sorting, and packing.
Q: How do I validate the process before purchasing? A: Send 500g of your chickpea sample to our factory. We will roast it, provide a full analytical report (moisture, color, microbial load, protein solubility), and ship the sample back for your sensory evaluation.
