Freeze dried equipment

Freeze dried equipment, also known as lyophilization, is widely regarded as a superior industrial drying and preservation method. By drying at lower pressure, boiling points are lowered which allows products to dried at lower temperatures compared to other methods. This reduces damage to the product and ensures cellular integrity is retained. Strictly speaking, anything can be dried by using freeze dried equipment providing it contains water. Freeze dried equipment is often used for food preservation and also for storing biologicals and pharmaceutical products.

Our range covers freeze dried equipment with different sizes from 10 kgs to 2500kgs capacity. Thereby, the freeze dried equipment are offering fast drying speeds, some of the lowest temperatures on the market, easy maintenance and comes with a wide range of chambers and accessories to suit your individual needs.

There are several factors that usually affect the efficiency of the food freeze dried equipment. Below are some of the measures that can be taken to optimize the efficiency of the equipment. Increasing the surface area of the product- the larger the surface area of the frozen material, the higher the efficiency of the food freeze dried equipment. Reducing the thickness of the product- the thicker the product, the lower the effectiveness of the food freezer dried equipment.