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
• 90%+ nutrient retention — no high-temperature degradation
• 18+ months shelf life at ambient temperature — moisture activity low enough

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

Technical Specifications

Applications

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