Place of Origin:
China
Brand Name:
Lanphan
Certification:
CE
Model Number:
HFD-20
The principle of vacuum freeze drying is to remove water through sublimation and collect water through condensation. The vacuum freeze drying process is divided into three stages: (product freezing stage, primary freeze drying stage, secondary freeze drying stage, residual moisture <1%)
One of the main reasons for removing moisture from food is to prevent the spread of mold and bacteria. All living organisms need moisture to thrive. Therefore, by reducing the moisture content, it becomes almost impossible for them to survive. Most home dehydrators can remove about 90 to 95 percent of the water in food.
Drying foods does not change the fiber or iron content. However, many vitamins and minerals begin to degrade at high temperatures. Freeze-dried foods retain more of these valuable vitamins and minerals.By comparison, freeze drying will remove up to 98 to 99 percent of moisture content...
| Model | HFD-20 |
| Tray space | 2m2 |
| Overall power | 4.5KW |
| Layer Spacing(mm) | 40 |
| Number of trays(pcs) | 6 |
| Capture water volume | 26KG/24H |
| Ultimate Vacuum | <2pa |
| Processing capacity | 25-26kg/batch |
| Material tray size | 390*900mm |
| Cold trap temperature | -55ºC |
| Power supply | 220V/50HZ can be customized 110V or 380V |
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