Freeze Dryer (IFD-3000)

Overview

The IFD Series uses low‑temperature, high‑vacuum lyophilization to sublimate ice directly from frozen product. It delivers the longest shelf life with excellent rehydration, color, flavor, and nutrient retention—ideal for premium fruits and vegetables, ready‑to‑eat components, dairy and beverages, nutraceuticals, biologicals, and pharmaceuticals.

How it Works

Freeze‑drying operates below the triple point under deep vacuum. After freezing below the product’s eutectic temperature, primary drying removes most water via sublimation; secondary drying elevates temperature slightly to desorb residual moisture to ~3–5%.

Key Features

• Vacuum operation up to ~0.2 mbar with precise shelf heating
• Refrigeration down to roughly −40 to −50°C (model‑dependent)
• Shelf‑tray chamber with vapor condenser, vacuum & refrigeration systems
• Programmable cycles for freezing, primary and secondary drying
• Stainless‑steel construction and sanitary design
• Models from pilot (50 kg/day) to industrial (3000 kg/day) capacities

Models & Technical Overview

IFD-3000

Capacity: 3000 kg/day

Phase & voltage: 3 ph, 415 V; 50 Hz

Working pressure: Up to 0.2 mbar

Heating temp.: Max 90°C

Refrigeration temp.: −40 to −50°C

Standard Process Flow

1. Freeze product in a blast freezer to −20°C to −45°C (below eutectic).
2. Load frozen trays onto shelves inside the vacuum chamber.
3. Primary drying: reduce pressure and apply controlled heat to sublimate ice.
4. Secondary drying: raise temperature slightly to desorb bound moisture to ~3–5%.
5. Unload, seal pack, and store.

Typical Applications

• High‑value fruits & vegetables (whole pieces, slices, powders)
• Aquatic & meat products (shrimp, fish, shellfish)
• Seasonings and RTE foods (garlic/ginger powders, soups, gravies)
• Dairy and beverage ingredients
• Pharmaceuticals, biologicals, and nutraceuticals

FAQs

Q: What vacuum level is typical?

A: Systems are specified up to ~0.2 mbar working pressure, with process control to maintain sublimation.

Q: What makes freeze‑drying different from hot‑air drying?

A: Water is removed by sublimation at low temperature, which best preserves structure, color, flavor, and nutrients with excellent rehydration.

Q: How do I choose capacity?

A: Use daily throughput targets and product type to select a model (50–3000 kg/day). Pilot trials help finalize cycle times and economics.