VACUUM FREEZE DRYER FOR FOOD LG50
Complete and reliable device for the production of freeze-dried fruit and vegetables.
Working princple of freeze drying machine.
Under vacuum condition, material is freeze dried via principle of sublimation.
The moisture in the pre-frozen material is directly sublimed from solid state (ice) to gaseous state (vapor), without melting.
Freeze dried products are formed as sponginess, no shrinkage, rehydration excellent, very little water containing.
The freeze dried product in sealed packaging can be stored and transported at room temperature for a long time.
Power: 43 kW
Power supply: 380 V / 50 Hz
Supporting refrigeration capacity: 80 kW
Refrigeration unit temperature: -40 - +35°C US -48 - +95°F
Steam consumption 0,7 MPa: ≥200 kg/h US 441 lb/h
Heating area: 50 m2 US 60 yard2
Chamber – over all dimensions: 4.80 m US 189" long x 2.50 m US 98" wide x 3.30 m US 130" high (AISI 304 S/S)
Rated maximum water trapping capacity: 120 kg/h US 242 lb/h
Number of shelves: 120 trays
Shelf dimensions: 560 x 680 x 35 mm US 22" x 27" x 1"
Shelf spacing: 35 mm US 1"
Shelf temperature: -20°C to +60°C US -8 - 152°F
Free distance between heating plates: 75 mm US 3"
Heating medium: hot water
Heating type: double-sided radiation
Heating medium max. temperature: 130°C US 292°F
Heating flange: ≥5°C /min. US 42°F
The speed of cooling: 7 min (from 20°C to – 40°C US 112 to -48°F without load)
Cooling medium: ammonia, freon
Material of heating plates: aluminum
Sublimation (max): 2.5 kg/ m2h US 5.5 lb / m2h
Sublimation (average): 1.5 kg/ m2h US 3.3 lb / m2h
Material of vapor trap: stainless steel
Water for bathing: automatic de-icing, no need water
Weight (unloaded): 9000 kg US 19841