Vacuum Freeze Dryer

SW-FD is an industrial vacuum freeze dryer that removes water by sublimation rather than evaporation. Product is frozen at −10 to −50 °C, then dried under 1.3–13 Pa vacuum so ice turns directly into vapour. Capacity is 500–3,200 kg per 24 hours with 5–320 m² of usable shelf area and 115–610 kW installed power.

How it works

After pre-freezing, the chamber is evacuated and the shelf heating circuit (hot water up to 120 °C) supplies sublimation energy while the cold trap at −35 °C or below condenses the vapour. Because there is no liquid phase and almost no oxygen, oxidation and enzymatic browning are suppressed; 95–99.5 % of the water is removed and the product keeps its original shape as a porous solid that rehydrates quickly.

Core Advantages

• Low-temperature vacuum drying with almost no oxidation or enzymatic change
• Natural, additive-free, long shelf life and no cold chain needed
• Removes 95%–99.5% of water — lightweight and easy to transport
• Volume and shape stay almost unchanged; sponge-like and fast to rehydrate
• In-house pre-freezing / drying chamber / heating (≤120 °C hot-water loop) / vacuum (rotary-vane + Roots pumps) / refrigeration (Freon or ammonia)
• PLC touch screen with 10-segment freeze-drying curve, mobile remote monitoring and automatic loading/unloading

Applications

Fruits, vegetables, aquatic products and meat, seasonings, instant beverages, convenience foods, Chinese herbs and pet food

Specifying an SW-FD

Start from daily throughput in kilograms of finished product and the tray or shelf area it needs. Confirm the freeze point of the material, target residual moisture, heat source for the shelves, refrigerant (fluorocarbon or NH3), and whether automatic loading and unloading plus remote monitoring are required.