Xing Shunda's vacuum freeze-drying equipment can be used to process fruits and vegetables, meat, seafood and high temperature sensitive raw materials such as herbs.
preserves its shape, taste, nutrition and most of its characteristics to a large extent
At room temperature, vacuum freeze-drying technology gives the material a long shelf life in a dry environment
After water absorption, it has excellent recovery perform
The device provides user-friendly touch screen design anddetailed data feedback
Customized automation design
Stainless steel frame and a vacuum chamber for a quality hygiene experience
| Heating temperature | +15°C~+130°C |
| Cold trap working temperature | -30°C~-45°C |
| Working vacuity | 13Pa~120Pa |
| Heating media | steam/electric heating |
| Refrigeration | R507/R404A/R22/R717 |
| Vacuum pump combination mode | Oil rotary vacuum pump/roots vacuum pump /water ring vacuum pump (Based on customer requirements) |
| Cold trap work pattern | single cold trap(one time de-icing)/Multiple cold traps (continuous de-icing) |
| (Based on customer requirements) | |
| Control method | PLC/PC(Based on customer requirements) |
| Drying area | 1.0~11.3M² |
| Raw material loading capacity | 30~300L |
| Dehydration ability | 2~10Kg/h |
| Drying compartment size | diameter:600~1800mm H:1100~1770mm |
| Tray size（L×W×H） | L:870mm;W:390~540mm;H:33mm |
| Number of trays | 3~24 |
| Material convey | Loading tray by manual |
| 4~12 | |
| Electric heating power | 2.1~21KW |
| Compressed air consumption 0.5MPa | 0.1~0.2M^3/min |
| Water consumption(Max) | 3.5~1505Kg/h |
| Installed power | 7.7~49Kw |
| Overall Dimensions (L-W-H) | L:2.1~9m;W:2.0~8m;H:1.9~2.8m |
