• High Water-Capture Capacity: Capable of removing significant moisture, making it efficient for drying fruits, vegetables, and full meals.
• Spacious, Simple Cold Trap: Big openings of the cold trap without coil pipes inside make defrosting and cleaning quick and effortless.
• Adjustable Shelving: Customize the space between stainless steel shelves to accommodate everything from delicate herbs to sliced meats.
• Built-in Pre-freezing: Streamline your workflow by pre-freezing your products directly inside the unit before starting the drying cycle.
• Clear Process Viewing: The transparent clock-cover door lets you monitor progress without disrupting the delicate vacuum environment.
• Quiet Operation: The low-noise compressor allows the unit to run without causing a disturbance in a home environment.
• Easy-to-Read LCD: Keep track of time and process status at a glance with the straightforward digital display.
• Robust and Sanitary: The stainless steel chamber ensures a food-safe environment that is easy to clean and maintain.
• Optional Nitrogen Valve: Use the optional nitrogen valve to purge the chamber with inert gas for even longer shelf life on sensitive foods.
• Global Power Ready: Available in multiple power configurations (220V/50Hz, 220V/60Hz, 110V/60Hz) to suit your region.

Stainless steel trays and tray rack

4 trays(Ø200mm) with 77mm tray space

Freeze drying time: Approx. 24 hours (Sample thickness 10 mm)

8 bottles at most in 5 specifications(1000/500/250/100/50ml)

Independent assortment according to needs

Process of freeze dry renew the freeze drying bottle

Freeze dry series of the samples. Fast, easy and simple to operate

Sample can be frozen into a thin shelf structure for water sublimation

*A pre-freeze rack (130mm high) with 27mm tray space is offered.

An ancient preservation process, freeze-drying (lyophilization) enhances portability by freezing materials and sublimating water via pressure reduction. It began with 13th-century Andean Indians and advanced in the 1950s. World War II saw its first application for blood plasma. Post-war, it became common in consumer foods. Albert Altmann freeze-dried organs in 1890; 1920s patents covered rabies virus freeze-drying. The 1950s introduced camping food uses. NASA employed it for astronaut food, famously with freeze-dried ice cream on space missions. Nestlé’s 1965 freeze-dried instant coffee mainstreamed it. Historically, Aztecs and Eskimos used similar techniques for biological samples. Modern processes freeze products in designed chambers with heating to create solid granules based on chamber speed and geometry.

Benefits include extended shelf life (7–8 times longer than fresh), nutritional preservation, cost savings, and convenience. Freeze-dried foods are nutritious, and dairy retains probiotics.

Senova freeze dryers, used globally in homes, labs, and industries for 15 years, provide reliable support across 80+ countries, with an EU office in 2024.