Heating Method :Electric, Thermal Oil, Steam
Suitable Materials:Carrot, Broccoli, Corn kernels, Spinach, Green peas, Mushroom, Bell pepper, Asparagus, Onion, Chives, Various fruits and vegetables
Total Power: 6.5 -45kw
Capacity:50-800kg/batch
Vegetable 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 vegetable freeze dryers uses advanced vacuum freeze-drying technology. Fresh vegetables 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%), dietary fiber, and unique flavor of vegetables. After rehydration, the shape is full and the color is bright. The equipment is suitable for deep processing of various vegetables such as carrots, broccoli, corn, spinach, green peas, mushrooms, bell peppers, as well as mixed vegetables. It is an ideal device for manufacturing high-end freeze-dried vegetable soup ingredients, ready-to-eat healthy snacks, outdoor vegetable packs, instant noodle vegetable packets, and baby food, 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死角, complying with GMP/FDA food hygiene standards, resistant to plant juice 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 the high moisture content and browning tendency of vegetables. 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 vegetables (pre-freezing, primary drying, secondary drying) can be programmed and preset. Parameters are automatically adjusted according to the moisture content and tissue structure of different vegetable types (leafy vegetables, root vegetables, legumes), with real-time monitoring of material temperature, vacuum level, and cold trap temperature, truly achieving unattended intelligent operation.
5. For the characteristic of vegetables being prone to oxidation, discoloration, and nutrient loss, a vacuum nitrogen backfill system is available. Immediately after freeze-drying, nitrogen protection is applied to prevent oxidation of natural pigments such as chlorophyll and anthocyanins, maintaining the original bright color, and extending shelf life to over 5 years.
Principle of vacuum freeze-drying: Fresh vegetables are pre-treated (washing, cutting, blanching optional) and then frozen to below their eutectic point (usually -30°C to -40°C), completely solidifying the water in the vegetables. Then, under a high vacuum environment (10-30Pa), the heating shelves provide latent heat of sublimation, causing the solid ice in the vegetables 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 the vitamins, natural pigments, and aromatic compounds in the vegetables are almost completely preserved, with excellent rehydration.
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