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Quick Details

  • Condition: New
  • Place of Origin: Liaoning, China (Mainland)
  • Brand Name: Xinyang
  • Model Number: LG0.2
  • Type: Dryer
  • Voltage: Depends on local voltage
  • Power(W): 3.2kw
  • Weight: 1.2T
  • Dimension(L*W*H): 2.2x0.8x1.9m
  • Certification: ISO9001-2000
  • Warranty: 12 months
  • After-sales Service Provided: Engineers available to service machinery overseas
  • Chamber Material: SUS304
  • Color: According to Customers' requirement
  • Input capactiy: 2~3kg/batch
  • Control system: Industrial computer with other components
  • Heating method: Electricity of heating plates
  • Power supply: 380~480v/50Hz, 60Hz

Packaging & Delivery

Packaging Details High standard wood case for exportation.
Product Description

Information of vacuum freeze dryer 

Vacuum freeze drying technology is the most advanced technology for food dehydration processing at present. Compared with common drying method, Freeze dried food features long period of quality assurance, good rehydration natrue, good-looking color, good flavor, taste, shape and high content of nutritious components. The dried food basically remains unchanged in its volume and shape, it looks like sponge and has no shrinking. This kind drying technology can be widely used in process of vegetables, fruits, condiments, aquatic products, biological products, medicine, beverage and etc.

  •  Taste fresh Freeze-dried foods, like frozen, retain virtually all their fresh-food taste and nutritional content. Freeze-drying removes the water, not the flavor.
  • Look fresh Freeze-dried foods maintain their original shape and texture, unlike dehydrated foods, which shrink and shrivel due to high-temperature processing. Freeze-drying removes water under low temperatures which keeps intact the moisture channels and food fibers. Just add water, and in minutes every fresh food detail returns.
  • Weigh less than fresh Freeze-dried foods have 98% of their water removed. This reduces the food's weight by about 90%. 
  • Stay fresh Freeze-dried foods can be stored at room temperature, without deterioration or spoilage. This is because freeze-drying and packaging remove both water and oxygen - the two primary causes of food deterioration.  

All kinds of freeze dried products come from "Shenyang Aero Space Xinyang freeze dryer" producing, let's know about this special machine and processing together.

Youtube: http://www.youtube.com/watch?v=bbvxYGB7XMg&feature=youtu.be

  

 

Detailed Images

 

 

Model& Specification

 

Specification               ModelLG0.2LG1.0LG1.5LG5LG10LG20
Heating Areas(m2)0.20.81.55.31020
Numbers of Vapor trapSingleSingleSingleSingleSingleSingleDouble
Trapping Capacity>2kg/batch>8kg/batch>20kg/batch>65kg/batch>130kg/batch>250kg/batch>44kg/hr
Heating MediumElectricElectricElectricWater&electricWater&electricWater&electricWater&Steam
Heating ModeDouble side radiation
Temperature range of Heating platesNormal Temp.~+120℃<95℃<95℃<95℃Normal Temp.~+130℃
Vacuum Pressure (Pa)20~133
Need Refrigeration Capacity (t0=-40℃,tk=-35℃) (Kw)With Refrigeration System183544
Consumption of Steam (kg/h)NoneNoneNoneNone50None75
Electric Power Supply (Kw)3.28.51535266538
Tray Numbers24414265254
Loading Raw Material3820>70>130>260>270

 

Warranty

1. We guarantee that the commodity hereof is made of the best materials and new brand with top workmanship, and in accordance with quality specification stipulated in product Contract and Appendix.

2. Guarantee period shall be within 12 months from the date of acceptance. During this period, if there are quality problems, we will provide solution by verbal or written communication. If the problem is unsolved, our engineers will repair for you on site as soon as possible. The maintenance is free when there are non-operation errors; otherwise it is for the buyer’s account.

Our Services

Training plan: We will provide training for those who operate and maintain the freeze-drying machines. Trained by supplier of the equipment in the process of installation and debugging, people can operate  and solve the basic mechnical problems independently. In addition, the persons who work in general engineering such as refrigeration, boiler, and transformer substation shall be undertaken by skilled workers.

Features & Advantage

Features

1. Much lower frying temperatures (approx. 90 to 120℃ in practical operation, depending on the product) to maintain flavours and  colors.

2. Processing products with higher reducing sugar levels in comparison with normal atmospheric conditions.

3. Minimizing of health harmful thermal reaction products, such as acrylamide.

4. Texture can truly be influenced.

5. Evaporation rate will be faster.

6. Pressure as a new parameter of control next to retention time and temperature.

7. More gentle oil handling.

8. Lower steam pressure for frying oil heating systems required than in atmospheric fryers (approx. 8 bar).

9. No frying vapor emission.

 

Advantages

(Freeze drying equipment)

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.

 

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