Lyophilization or freeze drying is a process in which water is removed from a product after it is frozen and placed under a vacuum, allowing the ice to change directly from solid to vapor without passing through a liquid phase. The process consists of three separate, unique, and interdependent processes; freezing, primary drying (sublimation), and secondary drying (desorption).
|Overall size WxDxH||700*860*930mm|
|Power supply||220V 50HZ|
|Food tray area||0.4m2|
|Single batch of food||4~6kg|
|No. of tray||4pcs|
|Space between tray||45mm|
|Drying temperature||-25°C ~+60°C|