Vacuum Freeze Dryer

Vacuum Freeze Dryer

Freeze drying results in a high-quality product because of the low temperature used in processing. The original shape of the product is maintained and the quality of the rehydrated product is excellent. Primary applications of freeze-drying include food processing, preservation, and biological.

 

The capacity we offer varies from 150-1500 kg/h.
 

At right is 0.5㎡ Vacuum Freeze Dryer
and experiment Vacuum Freeze Dryer
1/5
0.5m2
Freeze dryer

A collaboration with the Oregon State University Food innovation lab

Vacuum Freeze dryer models

FDG-0.5m2

FDG-10m2

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FDG-100m2

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FDG-2m2

FDG-25m2

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FDG-125m2

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FDG-5m2

FDG-50m2

FDG-200m2

Technical parameters
What is Vaccum Freeze Drying

Freeze drying and lyophilization are synonymous. Freeze drying is a water removal process typically used to preserve perishable materials, to extend shelf life or make the material more convenient for transport. Freeze-drying works by freezing the material, then reducing the pressure and adding heat to allow the frozen water in the material to sublimate.

Advantages of the Vaccum Freeze Drying

PRESERVING THE ORIGINAL FLAVOR 

WHOLE FOOD NUTRITION

REDUCE TRANSPORTATION AND STORAGE COST

APPLICATION VARIETY

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