Food Freezing Dryer Machine

Applicable Vegetables, fruits, condiments, seafood, biological products,
medicine, beverage, specimen, etc Core advantages  Keep all ingredients and the various properties
of raw materials unchanged,complete dehydration,
easy to long-term preservation and transportation


Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking.

Instead of traditional vaporization dehydration method, the vacuum freeze drying technology is dehydrate products by sublimation directly from ice to vapor. During the Freeze drying process, the materials will be frozen to -18°c, then move into the vacuum drying tank for dehydration, automatic control system will set the vacuum and heating temperature according to the freeze drying cirve of each products to maintain the proper circumstances for FD processing. The materials stay in frozen status during the drying process and water vapor will be condensed on the surface of cold trap coils to absort the water out from the materials.

Contact FD machine BXZG-1 BXZG-2 BXZG-3 BXZG-5 BXZG-10
Chamber dimension L*W(M) Φ0.7×0.7 Φ0.8×0.99 Φ0.9×1.1 Φ1.1×1.2 Φ1.2×1.5
Shelf working areas(m²) 1.1 2 3.2 5 10
Shelf working temp.(℃) —50~+60
Shelf temp. range (℃) ±1
Condenser temp.(℃) —65±5
Condensor water collection (Kg) 12 25 40 60 120
Vacuum degree(Pa) 2 2 2 2 3
Cooling water(below 25℃) 3 5 5 10 15
flow rate(T/h)
Deforesting Waters spray and submergence
Ambient conditions Temp. 5℃~30℃ Relative humidity〈75%
Total power 16 18 25 28 60
Installation area * height 2×2.2 5×2.3 10×2.3 20×2.5 20×2.5
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