Fruit And Vegetable Freeze-Drying Machine

Achieve a 98% rehydration rate and vibrant color retention with our heavy-duty fruit & vegetable vacuum freeze dryer. Ideal for multi-SKU commercial dehydration.

Detailed Equipment Introduction
Gain in-depth insights into Fruit And Vegetable Freeze-Drying Machine equipment’s working principles, application scenarios, and technical highlights.

Industrial Fruit & Vegetable Freeze-Drying Machine for Maximum Nutrient Retention

Dehydrating low-density, high-water-content produce like strawberries, spinach, and broccoli presents a unique processing challenge: typical hot-air drying methods invariably destroy heat-sensitive vitamins (like Vitamin C), fade natural pigments, and collapse the plant cell walls, rendering the final product shriveled and tough. Our Industrial Fruit & Vegetable Freeze-Drying Machine fundamentally solves this by utilizing vacuum lyophilization engineering. By sublimating ice directly into vapor at profound freezing temperatures and < 5 Pa vacuum pressure, this system secures 100% of the original shape, aroma, and color while guaranteeing an astonishing 98% instantaneous rehydration rate.

Technical Specifications of the FD-NH Series Multi-Purpose Lyophilizer

ModelDimensions (mm)Heating ModePower: Steam / Electric (KW)Tray Quantity (pcs)Racks (pcs)Capacity (kg/batch)Steam Usage (kg/h)Total Weight (T)
FD-NH55300 x 2300 x 2900Electric- / 55.112-50 - 80-5
FD-NH106300 x 2300 x 2900Electric- / 93.620-90 - 120-6.2
FD-NH20Z8000 x 2700 x 3500Electric- / 145561150 - 200-7.5
FD-NH30Z8500 x 3100 x 3800Steam61 / 121681300 - 800≈ 1109
FD-NH608000 x 3100 x 4000Steam121 / Custom1362450 - 1000≈ 19011
FD-NH12012800 x 3100 x 4000Steam246 / Custom2724900 - 1500≈ 32018
FD-NH18018500 x 3100 x 4400Steam286 / Custom40861500 - 2500≈ 40025
FD-NH24023000 x 3100 x 4400Steam340 / Custom54482000 - 3000≈ 50030

Core Advantages: Flexibility, Yield, and Factory Integration

Superior Moisture Desorption: Unlike standard ovens, our dedicated fluid heating plates create a highly uniform radiant thermal field (variance < 1°C). This ensures that even thick cuts of fruit uniformly reach a final moisture level of < 5% without burning the edges or leaving soggy centers that can harbor mold.

High-Velocity Vapor Condensation: Plant tissues frequently release up to 90% of their mass as water vapor during drying. Our heavy-duty -60°C cold trap prevents vapor back-pressure from stalling the sublimation process, accelerating drying cycles by up to 20% compared to basic commercial dehydrators.

Hygienic Turnkey Automation: Designed to fit perfectly within an automated food factory layout. We synchronize the loading protocols with upstream pre-processing gear like our drum bubble washing machine to ensure raw crops are perfectly sanitized before freezing. For clients looking to diversify their agricultural output, this line operates as an excellent complementary high-margin SKU alongside traditional systems like a fruit and vegetable canned production line.

The Lyophilization Workflow for Plant-Based Foods

Successfully freeze-drying fruits and vegetables depends heavily upon respecting the specific eutectic point of each crop. Initially, the washed and sliced produce is blast-frozen. The loaded trays are sealed inside the main vacuum vessel, and the pressure is dropped drastically to < 5 Pa.

During the primary drying stage, the PLC meticulously controls the thermal input. Because the environment is held near absolute vacuum, the ice within the vegetable tissue sublimates directly into vapor without passing through the liquid phase. This prevents the capillary physical forces that usually cause plant tissue to shrink. Once the unbound ice is removed, the secondary drying phase gently raises the temperature to strip away molecularly bound water, yielding an ultralight, crisp, and exceptionally fragrant final product.

Meeting Global Agricultural Processing Standards

Every industrial freeze dryer we dispatch undergoes rigorous Factory Acceptance Testing (FAT) to prove its vacuum holding capacity and thermal consistency. The electrical infrastructure strictly utilizes globally available components from Siemens, Schneider, and Danfoss, guaranteeing CE-certified safety and rapid local spare-part availability.

Looking to scale your agricultural processing capabilities and boost product margins? Partner with our factory engineers today. We will formulate precise 3D layout schematics mapped to your facility's utility parameters and provide full-spectrum consultation for Turnkey global installation.

Frequently Asked Questions

What is the typical drying cycle time for fresh fruits and vegetables
Because water content varies drastically across different crops, the processing time fluctuates. Leafy greens or mushrooms generally require 14 to 18 hours per batch, whereas dense berries and root vegetables may require 18 to 24 hours to completely sublimate all cellular moisture.
Does the machine require manual defrosting between vegetable batches
No manual scraping is required. The vapor condenser is equipped with a high-flow hot-water defrosting loop. It automatically melts the heavy ice buildup accrued during sublimation, draining the system and preparing it for the next batch in under 30 minutes.
Can this equipment dry liquid purees, juices, or vegetable extract powders
Yes, absolutely. By pouring the fruit puree or vegetable extract into the aluminum trays prior to freezing, the lyophilizer will process the liquid into a dry, porous cake. This cake is then easily milled into a highly soluble, premium instant powder that retains maximum nutritional value.
What are the utility requirements for a 1000 kg capacity multi-purpose machine
An industrial system of this scale requires a robust 3-phase industrial power supply, a dedicated steam boiler system (if selecting steam heating), a cooling water tower for the refrigeration condensers, and centralized compressed air to operate the pneumatic isolation valves.
How is the equipment cleaned to prevent cross-flavoring between different fruits and vegetables
The internal vacuum chamber features food-grade polished SUS304 surfaces and is designed to eliminate blind spots. It is fully integrated with a Clean-In-Place (CIP) high-pressure spray manifold, allowing for rapid and thorough sterilization between runs to strictly prevent flavor contamination.
Certifications
Internationally recognized certifications guarantee equipment reliability and compliance.
CE Certification

CE Certification

ISO 9001

ISO 9001

FDA Certification

FDA

Halal Certification

Halal Certified

Environmental Certification

Environmental Certification

Patented Technology

Patented Technology

Are you ready to customize your next production line?

Get professional customized solutions

Fill in your requirements, and our expert team will tailor the optimal food equipment solution for you.

Format: +[country code][number] (e.g. +8615098926008)

Your information will be kept strictly confidential, and we guarantee a response to your inquiry within 24 hours.