In a vacuum environment, by utilizing the principle of ice crystal vaporization, the moisture in the pre-frozen materials directly evaporates into gaseous form, thereby drying the materials. Freeze-dried food is rapidly frozen and undergoes vacuum ice-like dehydration, preserving the original color, aroma, taste, nutritional components and the appearance of the original materials, and has good re-hydration properties. It also contains no additives and is an ideal hygienic food. The structure is reasonable, maintenance is convenient, the cost is low, it is fully automated controlled, and the operation is easy to handle. It has the functions of self-tuning of the freeze-drying curve, display and recording of various parameters, and the working status is clear at a glance, so there is no need to worry about the setting of the freeze-drying curve. The operator only needs to press the button to start, and can discharge the materials according to the indicator lights. The functions are comprehensive, freeze-drying is completed in one step, no additional facilities(such as steam boilers, air compressors, etc. ) are required, and it can work as long as the power is connected. Environmental adaptability is good, it can operate normally at a high temperature of 40℃. The design is upgraded, the operation cycle is short, the energy consumption is extremely low, and it makes the freeze-drying of low-priced.

Equipment overview

Vertical door opening structure, which can achieve in-situ freeze-drying of materials.

PLC+touch screen design, real-time recording of multiple temperature data during the freeze-drying process.

The temperature control curve of the shelf can be preset to achieve the automation of the sublimation process

This machine is composed of multiple systems such as a refrigeration system, vacuum system, heating system, cooling system, spray system, and electrical control system. Its structure is complex, and there are many interlocks and closures in the control programs.