Heating Method :Electric, Thermal Oil, Steam
Suitable Materials:Strawberry, Mango, Banana, Apple, Dragon Fruit, Blueberry, Kiwi, Durian, Yellow Peach, Pineapple, Mixed Fruit Pieces
Total Power: 6.5 -45kw
Capacity:50-800kg/batch
Fruit freeze dryers (vacuum freeze dryers) are available in three structural types: chamber freeze dryer (tray type), tunnel freeze dryer, and continuous contact freeze dryer, meeting the deep processing needs of different scales.
This series of fruit freeze dryers uses advanced vacuum freeze-drying technology. Fresh fruits are rapidly frozen at low temperatures, and then under vacuum, the ice is directly sublimated into water vapor. It perfectly preserves the natural color, vitamins (retention rate >95%), anthocyanins, dietary fiber, and rich fruit aroma of the fruit. After rehydration, the shape is full and the taste is close to fresh fruit. The equipment is suitable for deep processing of various fruits such as strawberries, mangoes, bananas, apples, dragon fruit, blueberries, kiwis, durian, yellow peaches, and mixed fruits and vegetables. It is an ideal device for manufacturing high-end freeze-dried fruit snacks, ready-to-eat healthy dried fruit, yogurt toppings, baby food, cereal ingredients, and baking decorations, significantly extending product shelf life and enabling room temperature transportation and storage.
1. The freeze-drying chamber and shelves are made of high-quality SUS304 food-grade stainless steel, with finely polished interiors and no dead corners, complying with GMP/FDA food hygiene standards, resistant to fruit acid corrosion, easy to clean and disinfect without residue.
2. The core refrigeration and vacuum systems use internationally renowned brands (such as Bitzer compressors, Leybold vacuum pumps), ensuring stable capture of water vapor at extremely low temperatures. Optimized water capture efficiency for fruit's high sugar content, high moisture, and browning tendency. The equipment can operate continuously and stably 24 hours a day.
3. The chamber and cold trap are filled with high-quality polyurethane high-pressure foam, with thick insulation and very low thermal conductivity, effectively preventing cold loss, significantly reducing operating energy consumption, with energy consumption per ton reduced by 25%.
4. The fully automatic PLC control system features a high-definition touch screen. Freeze-drying curves dedicated to fruits (pre-freezing, primary drying, secondary drying) can be programmed and preset. Parameters are automatically adjusted according to different fruit types (berries, tropical fruits, pome fruits) based on sugar content and tissue structure, with real-time monitoring of material temperature, vacuum level, and cold trap temperature, truly achieving unattended intelligent operation.
5. For the characteristics of fruit being prone to oxidation and discoloration and vitamin loss, a vacuum nitrogen backfill system is available. Immediately after freeze-drying, nitrogen protection is applied to prevent natural pigment oxidation and browning, maintaining the original bright color, and extending shelf life to over 5 years.
Principle of vacuum freeze-drying: Fresh fruit is washed, cored, sliced or diced, then frozen to below the eutectic point (usually -35°C to -45°C), completely solidifying the water in the fruit. Then, under a high vacuum environment (10-30Pa), the heating shelves provide latent heat of sublimation, causing the solid ice in the fruit to directly sublimate into gaseous water vapor. The water vapor condenses into frost on the surface of the low-temperature cold trap (-50°C to -60°C), thereby completing dehydration and drying. The entire process takes place under low temperature and anaerobic conditions, so vitamin C, anthocyanins, and aromatic compounds in the fruit are almost completely preserved, with excellent rehydration, crispy texture or tender after rehydration.
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