Food Freeze Dryer

Equipment Introduction

Food freeze dryers (vacuum freeze dryers) are available in three structural types: chamber freeze dryer (tray type), tunnel freeze dryer, and continuous contact freeze dryer.

This series of freeze dryers uses advanced vacuum freeze-drying technology. The moist material is frozen at low temperatures, and then under a vacuum environment, the ice is directly sublimated into water vapor. It perfectly preserves the original color, aroma, taste, shape, and nutritional components (over 95%) of the ingredients, with excellent rehydration. The equipment is suitable for various high-value food raw materials, such as premium fruits and vegetables, meat and seafood, instant soup stocks, probiotics, etc. It is an ideal device for manufacturing high-end freeze-dried snacks, freeze-dried beverages, and military/aerospace food, significantly extending product shelf life and enabling room temperature transportation.

Equipment Composition

Equipment Features

1. The freeze-drying chamber and shelves are made of high-quality SUS304 food-grade stainless steel, with finely polished interiors and no, complying with GMP/FDA food hygiene standards, robust and corrosion-resistant.

2. The core refrigeration and vacuum systems utilize internationally renowned brands (such as Bitzer compressors, Leybold vacuum pumps), ensuring stable capture of water vapor at extremely low temperatures and allowing the equipment to run continuously and stably 24 hours a day.

3. The chamber and cold trap are filled with high-quality polyurethane high-pressure foam, featuring thick insulation, very low thermal conductivity, effectively preventing cold loss and significantly reducing operating energy consumption.

4. The fully automatic PLC control system features a high-definition touch screen. Freeze-drying curves (pre-freezing, primary drying, desorption drying) can be programmed and preset, allowing real-time monitoring of material temperature, vacuum level, and cold trap temperature, truly achieving unattended intelligent operation.

Technical Parameters

Working Principle

Principle of vacuum freeze-drying: The material is first frozen to below its eutectic point to completely solidify the moisture; then, under a high vacuum environment, the heating shelves provide latent heat of sublimation, causing the solid ice in the material to directly sublimate into gaseous water vapor; the water vapor condenses into frost on the surface of the low-temperature cold trap, thus completing the dehydration drying process. The entire process takes place under low temperature and anaerobic conditions, so bioactive substances are almost completely preserved.

Production Results

Freeze-Drying Effect