Flower Lyophilization Process Laboratory Freeze Dry Machine CE Certification

Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with the common drying method, the freeze-dried food produced with this technology features long period of quality assurance, good re-hydration nature, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc.

Features and Benefits:
1. Touch screen display, PID function adjust
2. Compound refrigeration technology, less frozen dry time. Large freezing water capture capacity.
3. The material is 304 stainless steel in side, to keep anti-corrosion,strong and easy to clean.
4. Silicone oil frozen medium, the deviation is no more than 1℃, so drying uniformly.
5. The drying chamber's door is made of high transparent and colorless transparent organic glass
6. Optional for in situ pre freezing
7. Optional temperature recorder, the adjustable temperature record point and real-time monitoring
8. Optional eutectic point test device, and automatic pressure plug device.
9. Square shelf is not easy deformation, easy operation and cleaning.