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Vegetable Fruit Meat Vacuum Freeze Dryer

Min.Order Quantity: 1 Set/Sets Vegetable Fruit Meat Vacuum Freeze Dryer

Supply Ability: 2 Set/Sets per Month Vegetable Fruit Meat Vacuum Freeze Dryer

Payment Terms: L/C,T/T,

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 Vegetable Fruit Meat Vacuum Freeze Dryer Introduction:

Freeze-drying, also known as freeze-drying or freeze-drying, is a dehydration process commonly used to preserve perishable materials or make them easier to transport. The principle of freeze-drying is to freeze the material and then reduce the surrounding pressure, so that the frozen water in the material can be sublimated directly from solid phase to gas phase.
In the freeze-drying process, the material is frozen first, and then the product is loaded into a vacuum drying tank, which sublimates the vacuum environment of ice to steam. The condenser in the tank condenses the steam into ice. On the coil surface, the product will be dehydrated.
Vegetable Fruit Meat Vacuum Freeze Dryer Advantages :
1. The freeze-dried products have a long storage time. If the freeze-dried substance is sealed to prevent moisture reabsorption, it can be stored at room temperature without refrigeration and can be protected from decay for many years. Preservation is possible because drastically reduced water content inhibits microorganisms and enzymes that normally destroy or degrade the substance.
2. Convenient transportation. Lightweight, freeze-dried products can be easily transported through ordinary containers or any other means of transportation. Therefore, there is no need for refrigeration facilities, which saves a lot of transportation costs.
3. Higher quality products. Compared with other dehydration methods at higher temperatures, freeze-drying has less damage to substances. Freeze drying usually does not lead to shrinkage or toughening of the dried material. In addition, appearance, flavor, odor and nutrients are usually kept unchanged, making the process widely used to preserve high-quality food.
4. Extremely high rehydration capacity. Freeze-dried products can be rehydrated (reconstructed) more quickly and easily because the process leaves micropores. Pores are produced by sublimated ice crystals, leaving gaps or pores in their positions. This is particularly important when it comes to immediate or convenient food use.


Parameters   LD-0.2/Model LD-0.5/Model LD-1/Model LD-2/Model LD-3/Model
Valid Area Unit 0.2 0.5 1 2 3
 Capacity       Shelf usable area m2 0.24 0.54 1.05 2.16 3.24
 Condenser capacity Kg/B 4 10 15 35 50
 Bottle the quantity φ16mm bottle 900 2200 4256 9070 13608
φ22mm bottle 460 1100 2268 4680 7020
The dish packs the liquid l 4 10 15 35 50
Basic parameter         Shelf size  Width mm 300 300 350 600 600
Length mm 400 450 600 600 900
Shelf distance mm 100 90
Shelf number layer 2+1 4+1 5+1 6+1 6+1
Shelf temperature range                              -55~+80
Shelf difference in temperature                                   ±1.0
Minimum temperature of cold trap                                ≤-75℃
Vacuum leakage rate Pam3/sec                               ≤ 5*10-3
Minimum vacuum degree Pa                                    ≤1
The foundation kit supply    Cooling type  Air-cooled well-ventilated                                   ≤25
Water-cooled:≤30℃,0.15-0.2Mpa m3/hr 0.3 0.6 0.9 2 4
Installed power kw 3.3 5 8 16 21
Total weight kg 510 820 1200 2000 2300
 Dimension  Length mm 700 900 1760 2200 2600
Width mm 1300 1300 920 1400 1500
Height mm 1700 1800 2200 2100 2400
Valid Area   0.2 0.5 1 2 3

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