In the high vacuum state, the principle of sublimation is used to make the water in the pre-frozen material be removed directly from the ice state to water vapor without melting the ice, so as to achieve the purpose of freeze-drying.
Freeze-dried products are spongy, dry shrinkage, excellent rehydration, moisture content is very little, the corresponding packaging can be stored and transported at room temperature for a long time.
| Power | 167Kw, 380V±10%, 50HZ, 3 Phase, 5 Wire |
| Vacuum Function | 19.8kw |
| Refrigeration Function | 92kw |
| Heating Function | 55.5kw |
| Compressed Air | ≥40L/min (P=0.5~0.8Mpa) |
| Cooling Water Quantity | ≥50m³/h (T≤30℃, P=0.2-0.3Mpa) |
| Defrost Water Quantity | ≥4000kg (T≥30℃, P=0.1-0.2Mpa) |
| Whole Volume | Dry chamber and Condenser: D=φ2100mm L=6650mm Freeze system vacuum system control system: L=2600mm W=2200mm H=2000mm Final dimension based on design |
| Structure | Split |
| Total Weight | 15T (Approx.) |
Shelves
Shelf through a dedicatedmachining, can guarantee highdemand flatness.
Vacuum System
According to the characteristicsof freeze-dried fruit,use rotaryvane vacuum pump+ roots pumpunit,the pumping speed is largerand more efficient.
Condense Pipes
Argon welding, forming aninternal and external, toensure pipes cleanly andwithout leak.
Chamber
Cabinet, board level,andhose are tested after multipleprocedures to ensure withoutleakage.