Microwave low-temperature baking equipment for coarse cereals is a new type of curing equipment for coarse cereals, which is widely used in many domestic coarse cereals deep processing enterprises. Microwave low-temperature baking of grain is easy to operate, and it can be simply operated by one person feeding and one person receiving. Traditional oven and converter baking equipment, the first operation is more complicated, and the second baking time is longer. Microwave baking equipment can be used for curing miscellaneous grains such as soybeans, black beans, black rice, black sesame seeds, brown rice and red beans. The curing time is only 3-8 minutes. In addition, microwave also plays a sterilization role in the curing process of miscellaneous grains, which can greatly extend the shelf life of miscellaneous grains. Microwave baking coarse cereals also has the function of micro-puffing, and the puffed coarse cereals are easier to be ground.

The traditional grain ripening method is generally heat transfer, and the grain is dried from the outside to the inside, so the baked grain is hard and uneven. However, the new microwave whole grain baking equipment will taste better. First of all, the working principle of microwave is different from that of traditional wok or converter. The working principle of microwave is that the moisture contained in the material absorbs microwave, and the more moisture the material absorbs, the more microwave it absorbs, so as to achieve the effect of baking whole grains evenly. Secondly, the whole grains baked by microwave will be softer and slightly puffed. In addition to these advantages, microwave whole grain baking equipment summarizes that microwave baked whole grains are tender and fragrant.