Vacuum Freeze Dryer Food Lyophilizer
Vacuum Freeze Dryer Food Lyophilizer
Features
1. Colour basically remains unchanged. As drying is operated in low temperature and vacuum conditions, the physical and chemical properties of food changed little. There is also little possibility of oxidation and enzyme, thus easily to keep original color.
2. Fragrance basically remains unchanged. Because the fragrant components in food largely exist in amorphous concentrated section in the process of freezing, the fragrance can be kept when ice crystals are gasified.
3. The quality of solids hardly losses. Because of the low rate of sublimating water vapor, the substances are basically in quiescent state, thus the loss of solids quality can be ignored.
Parameters
Model | KFD-10 |
Capacity (Kg/Batch) | 100 |
Shelf Area (㎡) | 10 |
Shelf Size (Mm) | 1190*800 |
Shelf Quantity (Layer) | 11+1 |
Shelf Temperature (℃) | -60 to +70 |
Water Catcher Temper (℃) | -65±5 |
Max Catch Water（Kg） | 150 |
Ultimate Vacuum | 2 |
Electricity（Kw） | 41 |
Size（Mm） | 4540*1400*2450 |
Weight（Kg） | 3800 |
Applications
High Quality Food Vacuum Freeze Dryer could be used in the drying vegetables ,meet,fish,condiment instant food and specialtyetc for keeping the foods original fresh look ,smell ,taste ,shape.The freeze-dryed products can regain watercompetently and could be easily longer stored and less-costly transported.
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