Shenzhen Sunicorn Technology Co.,Ltd |
|
Multi Functional Honey Strawberry Rose Vegetable Domestic Family In
Situ Freeze-Dryer Dry Freezer Freeze Dryer
Our Team
We have one-stop service, and our experienced technical team who
are much experienced in refrigeration and freezing drying
technology who can manufacturer better pre-cooling machine and food
fruits vegetable freeze dryer machine; Our experienced QA is able
to control the quality during the production and before the
shipment, to make sure our customer will receive the good quality
products without any trouble.
Main Feature:
1. Patented products with advanced technology.
2. The products are beautiful and fashionable and the dimension is
small.
3. Operate on touch screen, one key start and automatical control
freeze-drying process, easy and convenient operation.
4. Set and real-timely adjust freeze-drying technology by
requirement and show the freeze-drying data and curve.
5. The imported key components are characterzied by low noise,
great power, high quality and high performance.
6. Advanced system, small running current and low energy
consumption.
7. Dish and inner tank are made of SUS304 stainless steel, which
guarantees the safety of product.
8. Fast defrosting technique and automatic protection for overheat.
9. The transparent organic glass door is helpful in observing the
freeze-drying process of materials.
SFD-0.6*1 Home Freeze Dryer Parameter | |
Item | Parameter |
Size | 850x750x930(LxWxH)mm |
Weight | 133kg |
Vacuum Chamber | TFD0.4 |
Chamber qty. | 1pc |
Shift Area | 0.4m² |
Heating | Electric |
Cold trap | Built-in |
Voltage | 110-240V |
Power | 1.75Kw |
Heating Temp. | ≤100℃ |
Cooling Temp. | ≤-25℃ |
Working pressure | 13Pa~133Pa |
Max. water capture | 0.13Kg/h |
Input Capacity | 6-8kg |
Drying time | 12-24hours |
Description Of Small Freeze Dryer
Vacuum freeze-drying technology, also known as aerospace freeze-drying technology, refers to the use of sublimation principle in the low-temperature vacuum state of about minus 30-50 degrees, so that the water in pre-frozen food can be directly removed by sublimation of ice as water vapor, so as to dry the food. It was first used to solve the nutrition problem of food crisper during astronauts working in space.
Compared with air drying, dehydration and other technologies, the biggest characteristic of freeze-dried food is to retain the ncolor, aroma, taste, shape of the product and the nutritional composition of the original ecological food.
Freeze-drying or freeze-drying is the process of freezing water and
then removing it from a sample, first by sublimation (primary
drying) and then by desorption (secondary drying). Freeze drying is
a drying process in which water is the product sublimates after freezing. It is a drying process
suitable for the manufacture of certain pharmaceuticals and
biological products that are not heat-resistant or unstable during
long-term storage in aqueous solutions, but are stable in the dry
state.