The vacuum freeze drying method is a liquid solid gaseous process. During the freeze-drying process, the "liquid bridge" between the solution particles has been frozen into a "solid bridge". The relative position of the particles has been fixed, and there is no surface tension on the gas-liquid interface between the two particles.
1000 Kgs per batch
Drying chamber size(LWH)
22-30 hours per batch
1.Compressor is use Germany Bitzer , more stable performance, reliable, easy to maintain 2.Temperature and pressure of compressor has multiple protection features 3.Compliance with the Montreal Convention, with environmentally friendly refrigerants;
4.According to the characteristics of freeze-dried fruit, use rotary vane vacuum pump , the pumping speed is larger and more efficient
5.Electronic signatures,Three levels of user password management;