Vacuum Freeze Dryer Equipment
The vacuum freeze dryer machine is an advanced method for the material for the material de-watering. EU technology from THE DENMARK. It has been very famous for its good results and special capturing water alternatively(as above photo on the left ). It freezes the moisture material in the low temperature and makes the water inside sublimate directly in the vacuum condition. Then it collects the sublimated vapor by means of the condensing way so as to dewater and dry the material. Being processed by the vacuum freeze drying, the physical, chemical and biological states of the material are basically unchanged. The volatile and nutritious contents in the material, which are easy to be denatured in a warm condition, will be lost a little. When the material is freezing dried, it will be formed into a porous one and its volume be basically the same to that before drying. Therefore, the processed material can be recovered quickly if being watered again, because of its large contacting area and it can be stored for a long period in a sealed vessel
Product spotlights:
Feature highlights: This industrial lyophilizer freeze dryer is designed for vial bottles and vaccine lyophilization, featuring
advanced automation, temperature uniformity, and high-performance vacuum systems. Made from SUS304 and SUS316 materials, it ensures durability and hygiene. The equipment supports custom design, CIP SIP options, and meets GMP requirements. Key features include a one-piece cabinet structure, patented welding technology for plate layers, and an independently operating refrigeration system. Suitable for vaccines, biologics, and nutritional supplements.
1. Freezing: The material is frozen at extremely low temperatures (-40ºF or lower). This preserves the material's structure and nutrient content.
2. Primary Drying (Sublimation);Once frozen, the material remains in the freeze dryer which creates a vacuum.This reduces the surrounding pressure, enabling the frozen water in the material to sublimate - meaning it converts directly from a solid to a gas, skipping the liquid phase.
3. Secondary Drying: The material undergoes a further drying process to remove any remaining water molecules.
Benefits of Freeze Drying
* Retains nutrients and taste without altering food
* Maintains the appearance and appetizing aroma of food
* Allows conversion of freeze-dried food into powder for cooking
* Extends shelf life of food significantly
* Quick and easy rehydration by adding water
* Preserves nutritional content effectively
* Versatile applications in recipes and as seasonings
* No need for preservatives
* Minimal flavor alteration, retaining natural taste
* Helps reduce food waste by preserving excess produce
Technical Parameters:
| |
Item |
GZLY-1 |
Drying
chamber |
Freeze-drying area |
1.15m2 |
| |
Layers of shelf |
4+1 |
| |
Temperature scope of shelf |
-55ºC-+80ºC(no-load) |
| |
shelf temperature error |
±1ºC(in balance) |
| |
shelf spacing |
80mm |
| |
Size of shelf |
480mm × 600mm |
| Condenser |
Min. Temperature of condenser |
≤-75ºC(no-load) |
| |
Water-capture capability |
>20Kg |
| |
Liquid material |
10L(10mm) |
| |
defrosting |
Spraying + soaking |
| |
final Vacuum degree |
≤1Pa |
| |
Style of cooling |
water-cooling |
| Shelf effective area |
1.15 m2 |
| ¢16 vials quantity |
≥ 4631 Vials |
| ¢22 vials quantity |
≥ 2449 Vials |
Workshop Enviroment:
Packaging & Shipment:
Audited Supplier 
){kind=link}