|Control System:||PLC+HMI||Type:||Vacuum Drying Equipment|
|Warranty:||1 Year||Product Name:||Vacuum Freeze Drying Machine|
|Heating Method:||Electric, Steam Or Thermal Oil||Application:||Fruits , Vegetable , Seafood Etc|
|Material:||Stainless Steel SUS304||Control System:||Automatic By PLC+HMI|
|Capacity:||300kg/h||De-oiling Device:||In Vacuum Dryer|
|Condition:||New||Function:||Low Oil And Low Temperature Drying|
|MOQ:||1 Set||After-sales Service Provided:||Overseas Third-party Support Available|
|Port:||China Port For Vacuum Freeze Drying Machine|
freeze dry machine,
freeze dried food dryer
Vacuum Freeze-drying Equipment Machine for Fruits Seafood etc
freeze dried fruit machine :freeze dryer / Vacuum freeze dryer , it can keep the fruits into original shape , taste and fresh, also can store for longer time and easy transportation for the freeze dried food. Freeze dry machine is widely used for the food, fruits, vegetables, spices, aquatic products, biological products, pharmaceutical, Chinese herbal medicine, beverage, and chemical and so on.
Vegetables: Edible mushrooms, garlic slices, scallions, green beans, peas, cucumbers, sweet corn kernels, carrots, spinach, asparagus, wild vegetables, etc.
Aquatic products and meat: shellfish, shrimp, fish sticks, beef, pork, chicken, mutton and so on.
Seasoning: garlic powder, ginger powder, onion powder, tomatoes, pepper.
Instant drinks: coffee, tea, soup, soy milk, milk, etc.
Convenience food: children's food, snack food, military camp food
Fresh Chinese herbal medicine: ginseng, antler, medlar, notoginseng, etc.
1. Inner diameter of drying pot: 850mm
2. Drying temperature: 90~120 degree
3. Max. vacuum degree of drying: 750mmHg
4. Centrifugal rotational speed: 10~300rpm
5. Quantity of drying basket: 3pcs
6. Cubage of drying basket: 60L/pc
7. Capacity: 40~60kg/batch fresh fruit or vegetable chips
8. Oil content of finished product: <20%
9. Power Supply : 380~460v 50Hz or 60Hz, 12kw
1. Much lower frying temperatures (approx. 90 to 120℃ in practical operation, depending on the product) to maintain flavours and colors
2. Processing products with higher reducing sugar levels in comparison with normal atmospheric conditions
3. Minimizing of health harmful thermal reaction products, such as acrylamide
4. Texture can truly be influenced
5. Evaporation rate will be faster
6. Pressure as a new parameter of control next to retention time and temperature
7. More gentle oil handling
8. Lower steam pressure for drying oil heating systems required than in atmospheric fryers (approx. 8 bar)
9. No drying vapor emission
For more information , please kindly contact us :
Contact Person: sales