Freeze Dryer (IFD-50)

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-50

Capacity: 50 kg/day

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

Installed power: Max 22 kW

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