Household food vacuum small freeze dryer machine
Product specifications and parameters
| Voltage |
220V/50Hz |
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| Total power |
1.82kw |
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| weight |
130Kg |
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| Freeze drying capacity |
8Kg/TIME |
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| Box size |
670*560*950mm |
1.2mm cold-rolled sheet spray coating |
| Cylinder size |
Φ426*520*4mm |
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| Cylinder material |
SUS304 |
Insulation: Polyurethane foam |
| Sealed door |
520*480*25mm(One side arc) |
Acrylic board |
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| Heating partition |
450*305*2mm |
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6063 aluminum alloy 6+1 layer |
| Material tray |
450*300*1.2 |
SUS304 |
6 PIECES |
| Heating film |
450*300mm |
110W*7 sheets=770W |
| Refrigeration compressor |
2212 |
8C |
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| Vacuum pump |
550W |
4B |
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| operating system |
Easy Shuttle |
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| Defrost |
Natural Frost |
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| Chassis color |
Customize according to customer requirements |
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Fresh or cooked foods are placed on the shelveswhere they are frozen to -30'F or colder.
STEP 1 Once the food is frozen, the freeze dryer creates apowerful vacuum around the food. As it's slightlywarmed, the ice in the food sublimates and changesdirectly from a solid to a gas. That water vapor isthen discarded.
STEP 2 When completely dry, food is removed from thefreeze dryer and sealed in moisture-and oxygen.proof packaging to ensure freshness until opened
STEP 3 When you are ready to eat the food, simply addwater.lt will regain its original fresh taste, aroma,and appearance!
STEP 4 When you are ready to eat the food, simply addwater.lt will regain its original fresh taste, aroma,and appearance!
FREEZE DRYING DOES NOT DESTROY ENZYMES
Heat, commonly used in other methods of food processing such as canning and dehydration, invariably alters the structure and chemistry of the product. The advantage of freeze drying is the preservation of food's structural and chemical composition with lttle or no alteration. Freeze-dried foods are the closest that preserved food gets to retaining its natural composition with respect to structure and chemistry. Foods that are freeze dried are simply placed in a form of stasis until water is added back to the food. Freeze drying food removes the water without damaging the food. The water is removed in a cold environment and doesn't kill the important enzymes. Removing the water from the food halts the growth of germs and bacteria. Once the food has been freeze dried, it is placed in a container with an oxygen absorber and sealed. Keep in mind that raw eggs, meats, or any other uncooked foods, are still raw once they are rehydrated, so they either need to be cooked immediately or refrigerated and treated like any other raw food. Bacteria will begin to grow again. Never eat raw freeze dried meat or eggs. FOODS THAT ARE FREEZE DRIED ARE IN A FORM OF STASIS UNTIL WATER IS ADDED BACK TO THE FOOD. With proper packaging, the food can remain in its fresh, healthy, nutritional state for 15 to 25 years or more.
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