Food lyophilisation
The quality of freeze-dried foods is making them increasingly popular. Most popular are dried fruit, spices and so-called expeditionary and military food. Lyophilisation gives a new space to molecular cuisine, but extends beyond the food industry, for example to drying flowers or scientific samples.
The processes are called Lyophilisation, sublimation-drying, or freeze-drying. The entire lyophilisation process can be carried out at temperatures up to 45 ° C in accordance with the RAW food diet conditions.
Our company responded to the demand for freeze-dried food by constructing the PD-series production lyophilisation chamber.
The chamber is about 0.96 m3 and the shelf area is 5.86 m2.
The chamber has been designed from the outset for small series production. This gives it an excellent price / performance ratio. Other advantages are its small size, simple operation and very easy loading and unloading of the dried material.
Operation of the chamber is fully automatic, the control system enables easy intuitive operation and setting of unlimited number of individual drying programs.
Larger chambers are manufactured to order. The largest lyophilization chamber yet, which we built, has 5,7 cubic meters and the surface of drying racks is 54 square meters. The chamber is capable to dry over 1500 units of food servings in one batch.