Best price vacuum freezing dryer equipment

Product Description Working Princple of Freeze Drying Machine Under vacuum condition, material is freeze dried via principle of sublimation. The moisture in the pre-frozen material is directly sublimed from solid state (ice) to gaseous state (vapor), without melting. Freeze dried products are formed as sponginess, no shrinkage, rehydration excellent, very little water containing. The freeze dried product in sealed packaging can be stored and transported at room temperature for a long time. How to process the freeze dried food?   The working principle of freeze dryer with double alternate cold traps.  The green color trays with product locate between heating plates in red color, The cold trap I and cold trap II locate under the heating plates inside the drying chamber. Look at the picture as bellow, Cold trap II is working for condensation of vapor that comes from the product to keep good vacuum pressure for freeze drying processing, and Cold trap I is working for defrost, Low temperature steam (15~25℃)comes from De-icing tank into cold trap I to defrost the ice on the tube, and defrost water goes back to de-icing tank and drain out. Condensation and defrost function changes alternately by PLC automation control.  So, This kind construction has limitless on product input capacity, It has much more advantage than other kind of freeze dryers.   Model &Specification  

Specification               Model	LG30		LG50	LG75	LG100	LG125	LG200
Heating Areas(m2)	30		50	75	100	125	200
Numbers of Vapor trap	Single	Double	Double	Double	Double	Double	Double
Trapping Capacity	>400kg/batch	>66kg/hr	>110kg/hr	>165kg/hr	>220kg/hr	>275kg/hr	>440kg/hr
Heating Medium	Water&electric	Water&Steam	Water&Steam	Water&Steam	Water&Steam	Water&Steam	Water&Steam
Heating Mode	Double side radiation
Temperature range of Heating plates	<95℃	Normal Temp.~+130℃
Vacuum Pressure (Pa)	20~133
Need Refrigeration Capacity (t0=-40℃,tk=-35℃) (Kw)	55		80	120	160	200	320
Consumption of Steam (kg/h)	None	150	200	280	340	400	690
Electric Power Supply (Kw)	75	40	43	63	69	85	115
Tray Numbers	78	80	120	180	240	300	480
Loading Raw Material	>390	>400	>600	>900	>1200	>1500	>2400

Here to see small yield equipments!                                                                                                        Features & Advantage Features 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 frying oil heating systems required than in atmospheric fryers (approx. 8 bar). 9. No frying vapor emission.   Advantages (Freeze drying equipment) 1. Efficiency of heating plates. The material of heating plates is aviation aluminum with anodized on the surface, over 100% heat release to the product by radiation, keeping heating uniformity completely. 2. Alternate vapor trap. Double vapor trap are installed under the heating plates in drying chamber. Trap 1 condenses water vapor to its maximum working cpacity, then trap 2 starts to condense. In the meantime,trap 1 begins to melt ice for another condensation cycle. 3. Continous de-icing. When the trap 2 begins to catch water vapor, the trap 1 begins to melt ice on the coil  during the product being dried. After melting, the clean coil ready for another condensation cycle. 4. Automatic control system. Advanced intelligent control system keeps the system running stably and reliably in a long time. Furthermore, simple operation can be much easier to handle.  (Freeze dried products) 1. Nutrition basically remains unchanged. Drying is operated in low temperature and vacuum conditions, so the nutrition is kept, particularly effective to heat sensitive materials. 2. Form basically remains unchanged. The water contained in food is drained directly from solid to gas, so the structure doesn’t change, and just forms space between ice crystals. . 3. Colour basically remains unchanged. As drying is operated in low temperature and vacuum conditions, the physical and chemical properties of food changed little. There is also little possibility of oxidation and enzyme, thus easily to keep original color. 4. Fragrance basically remains unchanged. Because the fragrant components in food largely exist in amorphous concentrated section in the process of freezing, the fragrance can be kept when ice crystals are gasified. 5. The quality of solids hardly losses. Because of the low rate of sublimating water vapor, the substances are basically in quiescent state, thus the loss of solids quality can be ignored.   Company Pictures    Detailed Images    Company Information Shenyang Aerospace Xinyang Quick freezing Equip. Manuf. Co., Ltd was founded in 1985, a leading enterprise incorporating the research, manufacturing, sales and services of food processing equipment and freezing technology. Freeze drying equipment and IQF freezing equipment are widely used around the world. Xinyang Company closely cooperated with Atlas Company in Denmark, Harbin Commerce University, Zhejiang University and Northeastern University, etc., supporting over 1,000 food engineering projects both domestically and abroad. It is one of the earliest, largest and most influential professional manufacturers in China. Our products have been exported to USA, Canada, Germany, Netherland, Singapore, Thailand, Malaysia, Indonesia, Korea, Myanmar, Chile, Nigeria etc. The company pays highly attention to food quick freezing, vacuum freeze drying, vacuum frying solution and pre-processing system. Now Xinyang Company aims to give all of our customers best products and services.