| After-sales Service: | 1 Year |
|---|---|
| Warranty: | 1 Year |
| Type: | Freeze Drying Equipment |
| Application: | Food Vegetable Fruit Milk |
| Fuel: | Cutomized |
| Operating Pressure: | Vacuum |
| Customization: |
|---|
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Audited Supplier Working Principle
CQ-V Series Vacuum Freeze Drying Equipment is a processing equipment for heat and mass transfer of freeze-dried materials under vacuum and low temperature environment. Freeze-drying needs the support of vacuum, refrigeration, heating, mechanical transmission, automatic control and other technologies.
Almost all agricultural and sideline products such as meat, poultry, eggs, aquatic products, vegetables, etc. can be made into freeze-dried products by using freeze-drying technology.
Freeze-drying technology is widely used in food, biopharmaceutical, medical industry and nanoscale materials. It can maintain the original food color, aroma, taste, shape and nutrients to a large extent, with good rehydration effect.
Technical parameters
|
Item\Modle |
CQ-V-D4 |
CQ-V-D8 |
CQ-V-D16 |
CQ-V-D24 |
CQ-V-D32 |
|
Heating chamber dimension |
740*700*680 |
740*700*1160 |
920*1000*1230 |
1100*1400*1000 |
1100*1400*1220 |
|
Equipment dimension (L×W×H) (mm) |
980*950*940 |
1000*950*1700 |
1240*1220*1750 |
1300*1600*1300 |
1300*1600*1600 |
|
Drying rack shelf qty. |
4 |
8 |
8 |
6 |
8 |
|
Shelf distance (mm) |
120 |
||||
|
Tray qty. |
4 |
8 |
16 |
24 |
32 |
|
Steam pressure (Mpa) |
0.2-0.6 |
||||
|
Steam consumption (kg/h) |
8 |
10 |
12 |
15 |
20 |
|
Tray size (mm) |
640*460*45 |
||||
|
Working temp. (ºC) |
50-120 |
||||
|
Heating method |
steam/electric/gas/hot water |
||||
|
Vacuum degree of chamber without loading (Mpa) |
minus 0.097 |
||||
|
Weight (kg) |
450 |
600 |
1100 |
1500 |
1800 |
Advantages of freeze drying machine
I. Freeze drying is carried out at low temperatures and is therefore particularly suitable for many heat-sensitive substances.
II. When drying at low temperature, the loss of some volatile components in the substance is very small, and the original nutrients are maintained.
iii. In the freeze-drying process, the growth of microorganisms and enzymes cannot be carried out, so the original shape can be maintained.
IV. Since drying is carried out in the frozen state, the volume is almost unchanged and the original structure is maintained.
V. After drying, the material is loose and porous, sponge-like, and it can recover its original shape almost immediately after adding water and dissolving rapidly.
VI. Since the drying is carried out under vacuum, there is very little oxygen, so it can protect some products that are easily oxidized.
vii. Drying can evaporate more than 95-99% of water, so that the dried products can be preserved for a long time without deterioration.
Applications
Pet food freeze-dried strips Fruit freeze-dried mulberry Freeze-dried Lemon Slices Freeze-dried Honey Royal Jelly Vacuum freeze dryer Lyophilizer
To get more detailed parameters and quotes.
Please feel free to contact :
Grace Wang
W/h/a/t/s/a/p/p/W/e/c/h/a/t/M/o/b/i/l/e: +/8/6/1/5/5/3/8/1/9/1/5/5/0
E/M/A/I/L: g/r/a/c/e@/c/n/j/g/l./n/e/t
Suppliers with verified business licenses
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