vacuum freeze dryer:
1.drying area:0.5 square meter
2.processing time: 12-18hours
3.material: SUS304

Application range of testing vacuum freeze drying equipment

Fruit, vegetable, aquatic, meat, instant foodstuff, chemical stoneware ect.

Working principle of lab-use freeze dryer

After some pretreatments, put the foodstuff in a low temperature and vacuum surroundings, the inner moisture of the foodstuff will sublimate from solid state to gaseous state so that the foodstuff is dried.

The whole processing line including the following parts

1. pretreatment system

2. freezing and drying tank

3. heating system

4. vacuum system

5. refrigeration system

6. material conveyor

7. control system

pretreatment system→frozen(controled by refrigeration system)→vacuum drying(controled by heating&vacuum system)→packing

Main technical parameters for FDG-0.5sqm lab-use freeze dryer

 Drying area: 0.5sqm

 Average dehydrating volum: 0.6kg/h

 Material tray size: 310×540×30mm, 3pcs in total

 Material pot size: 0.5×1.7m

 Operating vacuum: 13.3--200Pa

 Heating plate: normal temperature to +1200C

 Electric heating: 2kw/h

 Cold consumption: 1.5k/h

 Power required:6.5kw/h

 Vacuum pump: BORA, From Germany, PC display, PLC Control system.

 Compressor: BITZA, From Germany