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50㎡ Intelligent Freeze Dryer -70℃ Cold Trap & ≤10Pa Vacuum, 304 SS Auto Touch Screen for Pharma GMP and Liquid Foods
- Overview
- Recommended Products
FREEZING DRYING PROCESS
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.
| NO | ITEM | PARAMETERS |
| 1 | Model | FD-50 |
| 2 | Freeze drying area | 50m³ |
| 3 | Tray size | 610*610*35*2mm |
| 4 | Weight | 15000kg |
| 5 | Power | 100kw/380V/50Hz (steam heated) |
| 6 | Heating plates temperature Range | Normal Temperature ~+95℃ |
| 7 | Capture water Capacity | 600kg/batch |
| 8 | Heating mode | Double side radiation |
| 9 | Structure | Split type, The unit and the chamber are installed separately |
PRODUCTS BEING FREEZE DRIED
·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 50㎡ freeze dryer is an industrial-scale lyophilization system featuring in-situ freezing and drying within a single chamber, eliminating cross-contamination risks. Designed for large-batch processing (up to 500–600kg per batch), it is widely used in biopharmaceuticals, food dehydration (e.g., coffee, fruits), and herbal medicine preservation.
Key Specifications
1.Freeze-Drying Area:50㎡
2.Condenser Temperature:≤ -65°C to -70°C (cascade refrigeration, ice capture ≥800kg/batch)
3.Shelf Temperature Range:-45°C to +80°C (silicone oil heating, ±1°C uniformity, 50 programmable segments)
4.Vacuum System:Ultimate vacuum ≤2.7Pa (empty),evacuation time ≤30 mins (to 10Pa, Leybold/ULVAC pumps)
5.Power Consumption:Standard power:150kW,variable-frequency models (e.g., SARDE) average 35kW, saving 40% energy.
Design Highlights
Integrated In-Situ Process:Combines pre-freezing, drying, and optional vial stoppering under GMP standards, with CIP/SIP compatibility.
Energy-Efficient Trapping:Split condenser captures 800kg/batch ice, defrosting ≤90 mins;Variable-frequency compressors (SARDE) with heat recovery reduce energy use by 15–40%.
Smart Automation:Omron PLC + 10-inch touchscreen for remote monitoring, recipe storage, and data export;Optional eutectic point testing, inert gas backfilling, and automatic sealing.
Working Principle
Freeze Drying Process
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.
