EN
30㎡ Intelligent PLC Control Freeze Dryer - Fully Auto 304 SS Food Grade, -70℃ Rapid Industrial Freezing for Liquid & Solid Foods
- Overview
- Recommended Products
| NO | ITEM | PARAMETERS |
| 1 | Model | FD-30 |
| 2 | Freeze drying area | 30m³ |
| 3 | Tray size | 1000*580*35mm |
| 4 | Weight | 7000kg |
| 5 | Power | 75kw/380V/50Hz(steam heated) |
| 6 | Heating plates temperature Range | Normal Temperature ~+95℃ |
| 7 | Capture water Capacity | 400kg/batch |
| 8 | Heating mode | Double side radiation |
| 9 | Structure | Split type, The unit and the chamber are installed separately |
| 10 | Dimension | 8000*2000*2800mm |
·Camping Food ·Meats
·Pet Food ·Fish
·Coffee ·Ice Cream
·Mushrooms ·Eggs
·Guacamole/Salsa ·Baby Food
·Herbs ·Easy-to-make Meals
·Fruits & Veggies·Soups ·Cannabis & Related Products
Product Overview
The 30㎡ freeze dryer is an industrial-scale lyophilization system designed for pilot-to-production applications. It features in-situ freezing and drying within a single chamber, preventing cross-contamination. With a batch capacity of 300–600kg (depending on material density), it integrates a split condenser and silicone oil temperature control, suitable for biopharmaceuticals and high-value food processing.
Key Specifications
1.Freeze-Drying Area:30㎡
2.Condenser Temperature:≤-70°C (Bitzer cascade refrigeration, ice capture ≥450kg/batch)
3.Shelf Temperature Range:-50°C to +60°C (silicone oil heating, ±1°C uniformity, 50 programmable segments)
4.Vacuum System:Ultimate vacuum ≤5Pa (empty),evacuation time ≤45 mins (to 10Pa, Leybold pumps + Roots group)
5.Smart Control:Dual 10-inch touchscreens + PLC automation,32 recipe storage, data export via USB, remote monitoring
Core Technical Features
Split Condenser Structure:Isolated high-efficiency vapor trapping, reduces drying time by 30%, defrosting ≤90 mins.
Energy-Efficient Refrigeration:Bitzer compressors with heat recovery cut energy consumption by 15%.
Compliance & Flexibility
GMP-compliant, supports CIP/SIP cleaning.
Optional vial stoppering and eutectic point testing.
Working Principle
Freeze drying process, also known as lyophilization or sublimation, consists of two main stages. Initially fresh cut products are transported in to so called “Blast Freezer” and frozen below -40C temperature. Once products are deeply frozen, they are put into freeze drying chamber where vacuum is created by lowering the air pressure at certain degree.
Afterwards low temperature heat is transferred to products through the shelves of the freeze-drying chamber and ice in the product becomes gas bypassing liquid phase. Freeze-dried fruit contains all the nutritional benefits of fresh fruit and only water has been removed, and replaced with crunch. All our freeze dried products are in sealed package and has a long shelf life.
