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All-in-One 100㎡ Industrial Lyophilizer - 304 SS Auto Defrost, N₂ Backfill & 98.7㎡ Drying Area for Nutraceuticals and Cosmetics
- 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-100 |
| 2 | Freeze drying area | 100m³ |
| 3 | Tray size | 610*610*35mm |
| 4 | Weight | 2200kg |
| 5 | Total power | 170kw /380V/50Hz (steam heated) |
| 6 | Heating plates temperature Range | Normal Temperature ~+95℃ |
| 7 | Capture water Capacity | 1200-1300kg/batch |
| 8 | Heating mode | Double side radiation |
| 9 | Structure | Split type, The unit and the chamber are installed separately |
| 10 | Power consumption | 90kw/h |
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 100㎡ freeze dryer is an industrial-scale lyophilization system featuring in-situ freezing and drying within a single chamber, eliminating cross-contamination risks. With a batch capacity of 1000–2000kg, it is designed for biopharmaceuticals, food dehydration (e.g., coffee, pet food), and herbal medicine preservation.
Core Technical Features
High-Efficiency Trapping & Energy Saving
1.Split Condenser Design:Isolated vapor trapping reduces drying time by 30%, defrosting ≤90 mins (spray + soak technology).
2.Variable-Frequency Drives (VFD):Combined with heat recovery, cuts energy use by 15–40% while capturing ≥1500kg/batch ice.
Intelligent Automation
1.Programmable Processes:50-segment temperature curves, real-time parameter modification, and ≥32 recipe storage;
2.Data Integrity & Compliance:Real-time temperature/vacuum curves (50ms sampling), GMP-compliant with audit trail (21 CFR Part 11).
Sterility Assurance & Flexibility
1.SUS304 stainless steel + mirror polish chamber, optional automatic stoppering for aseptic vial sealing;
2.Supports CIP/SIP cleaning, with options for eutectic point testing and inert gas backfilling (anti-oxidation).
Modular Adaptability
1.Split condenser-dryer structure for easy maintenance; adjustable shelf spacing (50–80mm) for varied container heights.
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. All our freeze dried products are in sealed package and has a long shelf life.
