test vacuum freezing and drying equipment
For test use, suitable for all kinds of food.
Capacity: 5~6kg per 10~12hrs
Application range of test vacuum freezing and drying equipment
Fruit, vegetable, aquatic, meat, instant foodstuff, chemical stoneware ect.
Working principle of Mini Vacuum Freezing 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 Mini Vacuum Freezing 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 +120 0C
Electric heating: 2kw/h
Cold consumption: 1.5kw/h
Power required:6.5kw/h
Vacuum pump: BORA, From Germany, PC display, PLC Control system.
Compressor: BITZA, From Germany