GMP Lab Vacuum Freeze Dryer 6L/S Freeze Drying Machine
Contact Person : Chan
Phone Number : 008613396976533
|Minimum Order Quantity :||1 set||Price :||discuss personally|
|Packaging Details :||wooden box||Delivery Time :||25days|
|Payment Terms :||L/C, D/A, D/P, T/T, Western Union, MoneyGram||Supply Ability :||25 days/month|
|Place of Origin :||China||Brand Name :||LEADTOP|
|Certification :||CE certification||Model Number :||LTDG-37|
|Model:||LTDG-37||Power （three-phase And Five-wire System）:||380V/50HZ|
|Whole Volume:||φ1750×4600m+2500×1200m+1200×1200m||Geometry Box:||Horizontal Barrel Type|
|Direction Of Opening Door:||Open Right (the User Can Choose)||Total Weight:||5000kg|
industrial freeze dryer,
freeze dry vacuum chamber
LTDG-37 Best selling industrial food freeze drying machine Vacuum Freeze Dryer
Features for freeze dryer:
Freeze drying machine:
1. Efficiency of heating plates. The material of heating plates is aviation aluminum with anodized on the surface, over 100% heat release to the product by radiation, keeping heating uniformity completely.
2. Alternate vapor trap. Double vapor trap are installed under the heating plates in drying chamber. Trap 1 condenses water vapor to its maximum working cpacity, then trap 2 starts to condense. In the meantime,trap 1 begins to melt ice for another condensation cycle.
3. Continous de-icing. When the trap 2 begins to catch water vapor, the trap 1 begins to melt ice on the coil during the product being dried. After melting, the clean coil ready for another condensation cycle.
4. Automatic control system.
Advanced intelligent control system keeps the system running stably and reliably in a long time. Furthermore, simple operation can be much easier to handle.
Freeze dried products:
1. Nutrition basically remains unchanged. Drying is operated in low temperature and vacuum conditions, so the nutrition is kept, particularly effective to heat sensitive materials.
2. Form basically remains unchanged. The water contained in food is drained directly from solid to gas, so the structure doesn’t change, and just forms space between ice crystals. .
3. Colour basically remains unchanged. As drying is operated in low temperature and vacuum conditions, the physical and chemical properties of food changed little. There is also little possibility of oxidation and enzyme, thus easily to keep original color.
4. Fragrance basically remains unchanged. Because the fragrant components in food largely exist in amorphous concentrated section in the process of freezing, the fragrance can be kept when ice crystals are gasified.
5. The quality of solids hardly losses. Because of the low rate of sublimating water vapor, the substances are basically in quiescent state, thus the loss of solids quality can be ignored.
|Power (three-phase and five-wire system)||380V/50HZ|
|Direction of opening door||
open right (the user can choose)
Horizontal barrel type
|Usage||fruit and vegetable|