Equipment Overview
The vacuum freeze dryer removes moisture by low-temperature vacuum sublimation. Materials are first frozen; under high vacuum, internal ice crystals sublimate and are removed, producing a low-temperature drying process.
Key Features
- Low-temperature sublimation: dehydration is completed through freezing and vacuum sublimation.
- Finished-product form: creates a porous structure that is suitable for rehydration.
- Food-contact material: product-contact components use SUS304 stainless steel.
- Multiple configurations: covers an effective freeze-drying area of 10-50 sq m.
Reference Models and Configuration
Final model selection and configuration are confirmed for the project process.
ModelReference ParametersFunction / Dimensions
FZG-10Freeze-drying area: 10 sq m; wet material: 120-180 kg; power: 75 kWCold trap: <=-60 C; vacuum: <=10 Pa; shelves: -55 to +70 C
FZG-20 / FZG-30Freeze-drying area: 20 / 30 sq m; wet material: 250-350 / 400-550 kgPower: 135 / 190 kW; cold trap: <=-60 C; vacuum: <=10 Pa
FZG-50Freeze-drying area: 50 sq m; wet material: 650-900 kg; power: 285 kWCold trap: <=-62 C; vacuum: <=8 Pa; shelves: -55 to +70 C
Suitable Materials
Fruit and VegetablesFor low-temperature dehydration processing.
Edible MushroomsFor vacuum freeze-drying treatment.
Chinese Herbal MaterialsFor low-temperature dehydration and pre-storage treatment.
Process Position
The final process connection is confirmed for the material condition, finished-product requirement and project arrangement.
- 01Raw Material Preparation and Freezing
- 02Vacuum Freeze DryingCurrent Equipment
- 03Packaging and Ambient Storage
