Freeze Dryer — 0.4m² to 50m² Industrial Freeze-Dryer Solutions

Freeze Dryer — 0.4m² to 50m², Drying Without Damage

Freeze drying isn’t about removing water. It’s about letting ice escape as vapor directly — structure stays, flavor stays, nutrients stay. That’s the fundamental difference between a freeze-dryer and every other drying method.

Why Freeze Drying?

There’s a reason freeze-dried products sell at 3–5x the price of hot-air dried equivalents.

Hot air drying shrinks fruit, discolors vegetables, toughens meat. Freeze drying works differently: freeze the product solid, then let the ice sublimate directly into vapor under high vacuum. No liquid phase means no collapse of cellular structure.

What you get:

• Original shape retained — a freeze-dried strawberry looks like a strawberry
• Rapid rehydration — back to original in minutes
• Nutrient retention — no high-temperature degradation; actual retention depends on product, pre-treatment and process parameters
• 18+ months shelf life at ambient temperature — when properly packaged with low moisture activity

How Freeze-Dryer Works

Three stages. The hardware requirements are different at each stage.

Stage 1: Freezing — Drop the product temperature below its eutectic point (-30°C to -50°C for most foods). All water in the product turns to solid ice. This demands a refrigeration system capable of shelf temperatures down to -55°C.

Stage 2: Primary Drying (Sublimation) — Draw vacuum to <10Pa, then slowly raise shelf temperature. Ice transitions directly to vapor without passing through liquid. This takes 60–70% of the total cycle time. The condenser (cold trap) must stay at -45°C to -65°C to capture the escaping water vapor before it damages the vacuum pump.

Stage 3: Secondary Drying (Desorption) — Raise shelf temperature to +60°C ~ +120°C to drive off bound water. Final moisture content can go below 3%.

A complete freeze-drying cycle runs 12–35 hours depending on material thickness and water content.

CVD Series — Full Model Range

Home & Lab Series — HFD Freeze Dryers (0.25 – 5 m²)

→ HFD-1 ~ HFD-50

Full model range, price list and selection guide: Home & Lab Freeze Dryer →

Not every project needs a 50 m² production line. A farm kitchen drying fruit and herbs, a lab developing a formulation, a workshop testing a product before scaling up — what they need is a machine that plugs into a normal socket, runs a repeatable cycle, and doesn’t carry a production line’s price.

The HFD series covers that range: 0.25 m² to 5 m² of shelf area, 2 kg to 60 kg of fresh material per batch, on two compressor platforms.

• Single-compressor models (HFD-1 ~ HFD-10) — cold trap -60°C, 0.25–1.0 m², 2–15 kg per batch, 1,500–2,850 W.
• Dual-compressor models (HFD-15 ~ HFD-50) — cold trap -75°C, 1.5–5 m², 15–60 kg per batch, 3,000–7,500 W. Lower trap temperature and faster pull-down; steadier capture on high-sugar and liquid loads.

HFD Models and Prices

Batch capacity is the fresh (pre-freeze) load per cycle; water capture is the cold trap’s 24-hour capacity. Prices are per unit in USD, freight, insurance and import duties excluded. Tray material and voltage customisation can change the price.

Supplied With Every Unit

Where the HFD Series Fits

• Home and farm kitchens — fruit, vegetables, herbs, mushrooms, pet treats. Cycle time follows the material and slice thickness; we send the drying curve for your product.
• Labs and R&D — formulation trials, sample preservation, small-batch validation before production scale-up.
• Liquid products — from HFD-15 upward, the -75°C trap handles liquid loads better. Give us the solids content and we will match a recipe.
• Small workshops — trial production and operator training before a larger CVD line is installed.

Not sure which model? Tell us the material, the weight per batch and the moisture content — we will size the unit and send the drying curve.

Technical Specifications

Applications

Optional Configuration

• CIP (clean-in-place) for food-grade production
• PLC recipe management with data logging for validation
• 220V/60Hz, 380V/60Hz or 600V/60Hz electrical configuration
• Stainless steel chamber and shelves (304/316)
• Integrated sealing/packaging line for finished product
• Explosion-proof options for solvent-containing materials

Installation Requirements

Item	Requirement
Power Supply	380V / 415V / 480V, 3-Phase, 50/60 Hz (model dependent)
Floor Space	Chamber + condenser + vacuum pumps + oil circulation unit, allow 1m access on all sides
Foundation	Level concrete floor; large models (CVD-1000+) need reinforced foundation per drawing
Cooling Water	5-15 m³/h @ 10-30°C depending on model (water-cooled condenser)
Ventilation	Keep condenser and compressor area clear; heat rejection ~30% of total power
Compressed Air	0.6-0.8 MPa clean dry air for pneumatic valves (optional config)
Installation Service	Remote video guidance included; technician dispatch within 2 days of arrival

Cooling Curve (Freeze / Sublimation Profile)

Typical cycle structure for the CVD series:

Phase	Condition	Typical Time
Freezing	Product to −20°C to −40°C	2–4 h
Primary drying	Shelf +10°C to +40°C, chamber ≤15 Pa	12–30 h
Secondary drying	Elevated shelf temp, target residual moisture	2–6 h

⚠️ Actual cycle time depends on product thickness, moisture content and target residual moisture. Our engineers provide cycle development for new products.

FAQ

What is the drying area I actually need? Rule of thumb: 1 m² of shelf area handles roughly 8-10 kg of wet product per batch for most fruits and vegetables. For 100 kg of wet fruit, a CVD-1000 (10 m²) is a common starting point. Confirm with your product and tray loading density.

How long is a freeze-drying cycle? 12-35 hours depending on material thickness, moisture content and target final moisture. Thick or high-moisture products take longer; pre-freezing and loading density both affect cycle time.

What is the final moisture content? Typically below 3-5% for most food products. Secondary drying at +60°C to +120°C drives off bound water to reach the target.

Does freeze drying preserve nutrients? The low-temperature sublimation process avoids high-temperature degradation. Actual nutrient retention depends on the product, pre-treatment and process parameters — request test cycles for your material.

What is the shelf life of freeze-dried products? 18+ months at ambient temperature when properly packaged with low moisture activity (e.g. aluminum foil or nitrogen-flushed packaging). Actual shelf life depends on packaging and storage conditions.

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