100 Square Meters Fruits and Meat Vacuum Freezing Dryer

• After-sales Service: Full Life
• Warranty: Full Life
• Movement Way: Combined
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Model NO.: KLD -vacuum freeze dryer
• Flow: Cross Flow
• Heating Mode: Radioactive
• Material Status: Powder, Solution, Cream
• Drying Medium: Air
• Operational Method: Intermittent
• Type: Vacuum Disc
• Condition: New
• Product Name: 100 Square Meters Fruits and Meat Vacuum Freezing
• Delivery Detail: 25 Working Days After Receiving Deposit
• Voltage: 380V, 50Hz, 3phases (Adjustable)
• Motor: Siemens, ABB and China Brands
• After-Sales Service Provided: Engineers Available to Service Machinery Overseas
• Need Workers: Two Workers
• Transport Package: Packed by Wooden Case or Wrapped by Plast
• Specification: CE, ISO9001
• Trademark: KLD
• Origin: Shandong, China
• HS Code: 8438800000
• Production Capacity: 120kg/H
• Package Size: 20.00cm * 20.00cm * 20.00cm
• Package Gross Weight: 5000.000kg

Product Description

100 square meters fruits and meat Vacuum freezing dryer

Production Process

 

 

No.	Iterms	Parameters of every part
1	Warehouse material	Stainless steel/carbon steel
2	Tank frame	tank
3	Working mode	Freeze-dried (quick-frozen)
4	Drying area of each bin	100M2
5	Door seal form	Quality O seal ring, ensure vacuum degree
6	Warehouse design	The bottom pulley is convenient for mobile maintenance
7	Loading capacity (meat products)	1150kgs
8	Loading capacity (agricultural products)	1000kgs

 

 

Product Description

 Introduction:good quality and better price100 square meters fruits and meat Vacuum freezing dryer

In the first stage of heating, the product temperature is one range below the eutectic point. Shelf temperature should be controlled, therefore, if the products have some dry, but the temperature is more than the eutectic point and melting phenomenon will occur at this time products, while the melt liquid, the ice saturated, the solute is not saturated, so dry solute will quickly dissolve into, finally condensed into a thin frozen blocks, appearance is very bad, the dissolution rate is very poor, If the melting of the product occurs in the late stage of mass sublimation, the amount of melted liquid is small, so it is absorbed by the dry porous solid, resulting in some defects of the block after lyophilization, and the slow dissolution rate can still be found when water is added to dissolve.

 

In THE PROCESS OF SUBLIMATION, ALTHOUGH THE TEMPERATURE OF THE SHELF AND THE PRODUCT IS VERY DIFFERENT, BUT BECAUSE THE PLATE TEMPERATURE, CONDENSER temperature AND VACUUM temperature are basically unchanged, THE SUBLIMation heat absorption is relatively stable, and the product temperature is relatively constant. As the product dries from top to bottom, the resistance of ice sublimation increases gradually, and the product temperature rises slightly accordingly. At this point more than 90% of the water has been removed, and the bulk of the sublimation process is now basically over. In order to ensure that the bulk sublimation of the whole box products is completed, the plate temperature still needs to be maintained for one stage before the second stage of heating.

 

The remaining few percent of water is called residual water, which is different from the free state of water in physical and chemical properties. The residual water includes the chemically bound water and the physically bound water, such as the crystallization of the combined water, the water of the protein through hydrogen bonding, and the adsorption of water on the solid surface or capillary. Because the residual moisture is bound by some gravity, the saturation vapor pressure is reduced to different degrees, so the drying rate is obviously decreased. Although the gasification of residual water is promoted by increasing the product temperature, the biological activity may decrease sharply if the temperature exceeds a certain limit. The maximum drying temperature to ensure the safety of the product is determined by experiment.

 

Usually we in the second stage of the plate temperature +30ºC or so, and keep constant .

 

Details 100 square meters fruits and meat Vacuum freezing dryer:

 

 

Application for 100 square meters fruits and meat Vacuum freezing dryer:

Rules for operation of freeze dryers

The substance is always in a low temperature (frozen state) before drying, and the ice crystals are evenly distributed in the substance. The sublimation process will not be concentrated due to dehydration, avoiding side effects such as foam and oxidation caused by water vapor. Dry material is dry spongy porous, the volume is basically unchanged, easily soluble in water and restore the original state. To prevent physical, chemical and biological degeneration of dry substances.

Freeze-drying process

The dried item is first frozen below the triple point temperature, and then the solid water (ice) in the item is directly sublimated into water vapor under the vacuum condition, which is excluded from the item, so that the item is dry. After pre-treatment, the material is sent to the quick-freezing bin for freezing, then sent to the drying bin for sublimation and dehydration, and then packaged in the post-treatment workshop.

Advantages of vacuum lyophilizer

The VACUUM system ESTABLISHES a low pressure condition FOR the sublimation drying chamber, THE HEATING system provides the latent sublimation heat to the material, and the refrigeration system provides the required cooling amount to the cold chamber and the drying chamber. This equipment adopts high efficiency radiation heating, the material is heated evenly; Using efficient water trapping trap, and can achieve fast frost; Using high efficiency vacuum unit, and can realize oil and water separation; Parallel centralized refrigeration system, multi-channel cooling on demand, stable working condition, beneficial to energy saving; Artificial intelligence control, high control precision, easy to operate. The QUALITY REQUIREMENTS OF LYOPHILIZED PRODUCTS ARE: UNCHANGED BIOLOGICAL activity, uniform appearance color, full form, firm structure, fast dissolution rate, low residual moisture.

Packaging & Shipping

Packing Fruit Vacuum freeze dryer machinery:

Inside: No bag.

Outside: wooden case (adopt the wooden case or wooden pellets depended on clients' requirement).

 

Transportation:

Shipping, train, express, or upon clients' demands.

 

 

 

Company Information

Jinan Kelid Machinery Co., Ltd Fruit Vacuum freeze dryer machinery

      Jinan Kelid Machinery Co., Ltd. Is a professional supplier of Fruit Vacuum freeze dryer machinery.Our company's motto is:"technology makes easy".We offer to cooperate with our customers for mutual and beneficial development.
     We have through the years established good working relationship with some reputable organizations both at home and abroad with outstanding goodwill.Our main products line include food extrusion machine, soya meal/meat processing machines, industrial microwave oven, packaging machines, rice cake machine etc.Most importantly, we also provide formulas, technology supports, machine inspection service, etc.

Our clients

Our clients will have a nice purchasing experience with us.

      We have through the years established good working relationships with some reputable organizations both at home and abroad with outstanding goodwill. Our clients will have a good trip and happy coorperating experience with us, Jinan Kelid Machinery Co., Ltd.