20kg-25kg/Batch Freeze Dryer Vacuum Drying Equipment For Ice Cream Sandwich Yogurt
20kg-25kg/Batch freeze dryer Vacuum Drying Equipment For Ice Cream Sandwich Yogurt
Vacuum Drying Equipment principle and process
The principle of vacuum freeze drying is to remove water through sublimation and collect water through condensation. The vacuum freeze drying process is divided into three stages: (product freezing stage, primary freeze drying stage, secondary freeze drying stage, residual moisture <1%)
Advantages of Vacuum Drying Equipment
Remove more moisture
One of the main reasons for removing moisture from food is to prevent the spread of mold and bacteria. All living organisms need moisture to thrive. Therefore, by reducing the moisture content, it becomes almost impossible for them to survive. Most home dehydrators can remove about 90 to 95 percent of the water in food.
More Appealing Appearance
Drying foods does not change the fiber or iron content. However, many vitamins and minerals begin to degrade at high temperatures. Freeze-dried foods retain more of these valuable vitamins and minerals.By comparison, freeze drying will remove up to 98 to 99 percent of moisture content...
Vacuum Drying Equipment Parameter
| Model | HFD-20 |
| Tray space | 2m2 |
| Overall power | 4.5KW |
| Layer Spacing(mm) | 40 |
| Number of trays(pcs) | 6 |
| Capture water volume | 26KG/24H |
| Ultimate Vacuum | <2pa |
| Processing capacity | 25-26kg/batch |
| Material tray size | 390*900mm |
| Cold trap temperature | -55ºC |
| Power supply | 220V/50HZ can be customized 110V or 380V |
Vacuum Drying Equipment Description
Vacuum Drying Equipment Details
Vacuum Drying Equipment Size
Vacuum Drying Equipment Parts
Vacuum Drying Equipment Factory
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