Freeze Dryer
Drying Room / CrNi304
Color / (Optional)
Dimensions / 52x65cm h:70cm
Total Tray Space / 0,2m²
Ice Holding Capacity / 2kg
Vacuum System / 1/4 Vacuum Pump
Shelf Temperature / -35 °C / +70 °C
Guarantee / 12 Months
Shelf Range / 40mm
Vacuum Oil / Vakumex 46
Oil Change Periods / 750ml Oil Change in 3-4 Processes
Power Requirement / 220V / 4kW / 50 or 60 Hz
Electricity Consumption ( 5kg Ice/24-Hour Period ) / 20kw
2 KG Freeze Drying Machine Specifications
Drying Room / CrNi304
Color / (Optional)
Dimensions / 72x75x103 cm
Machine Weight / 125kg
Number Of Trays / CrNi304 Stainless 5 Pieces (20x50cm)
Total Tray Space / 0,5m²
Ice Holding Capacity / 5kg
Vacuum System / Under 1 Mbar at Absolute Pressure / 1Hp Vacuum Pump
Shelf Temperature / -35 °C / +70 °C
Guarantee / 12 Months
Shelf Range / 40mm
Vacuum Oil / Vakumex 46
Oil Change Periods / 500ml Oil Change in 4 Processes and Simple Maintenance in 30 Processes
Power Requirement / 220V / 4kW / 50 or 60 Hz
Electricity Consumption ( 5kg Ice/24-Hour Period ) / 40kw
5 KG Freeze Drying Machine Specifications
Drying Room / CrNi304
Color / (Optional)
Dimensions / 90x110cm h:125cm
Machine Weight / 275kg
Number Of Trays / CrNi304 Stainless 5 Pieces (30x70cm)
Total Tray Space / 1m²
Ice Holding Capacity / 10kg
Vacuum System / Under 1 Mbar at Absolute Pressure / 1Hp Vacuum Pump
Shelf Temperature / -35 °C / +70 °C
Guarantee / 12 Months
Shelf Range / 40mm
Vacuum Oil / Vakumex 46
Oil Change Periods / 1Liter Oil Change in 15-20 Processes Annual Simple Maintenance
Power Requirement / 220V / 4kW / 50 or 60 Hz
Electricity Consumption ( 5kg Ice/24-Hour Period ) / 60kw
10 KG Freeze Drying Machine Specifications

Freeze Drying Machine

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Freeze-drying is the world’s most advanced drying technology. Freeze drying technology Under low temperature and low pressure, the solid state of the water passes from the ice to the liquid state, directly to the gaseous water vapor, that is, the water is removed from the food by using the principle of sublimation.



Fruits and vegetables produced by farmers are harvested with care, with maximum quality, at the right time of their ripeness.

Carefully selected fruits and vegetables are washed, cut and quickly frozen immediately after harvesting. In products that are frozen quickly, the loss of freshness, taste and nutritional value is minimized.

The ice molecules in the products that enter the drying process in the frozen state are removed from the product as water vapor by turning into direct gas without melting (sublimation). The sublimation step, which lasts about 24 hours under low pressure and low temperature, allows the product to retain its fresh structure and nutritional value.