Programmable Food Vacuum Freeze Dryer Machine
Programmable Food Vacuum Freeze Dryer Machine
Each system allows operators to control important processing aspects, as highlighted, below:
Shelf temperature – accurate for both positive and negative temperatures
Pressure – an upper limit can be added to that particular step/recipe, to help drive more efficient drying
Multiple drying steps: minimises the risk of poor product quality, post-drying
Product Freezing-in-situ: While many may prefer to freeze material externally, for some products the ability to freeze within the machine in a controlled manner is preferred
The Chamber is mounted within an enclosed stainless steel SUS304 (SUS316 is an option) frame with 4 casters wheel ( 2 for lock) to easy to move. All equipments such as Vacuum pump, refrigeration unit, control system are mounted within the frame.
Parameters
Model | KFD-25 |
Capacity (Kg/Batch) | 250 |
Shelf Area (㎡) | 25 |
Shelf Size (Mm) | 2200*600 |
Shelf Quantity (Layer) | 10+1 |
Shelf Quantity (Piece) | 22 |
Space Between（Mm） | 95 |
Shelf Temperature (℃) | room to 120 |
Water Catcher Temper (℃) | -65±5 |
Max Catch Water（Kg） | 380 |
Ultimate Vacuum （Pa） | 5 |
Electricity（Kw） | 72 |
Weight（Kg） | 9000 |
Advantages of Freeze Dried Products
1. Complete retention of nutrition
2. The shape is the same
3. The color is basically the same
4. It is easy to carry and the product after lyophilization is light in weight.
5. Suitable for long-term preservation.
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