3. Continous de-icing. When the trap 2 begins to catch vapor, the trap 1 begins to melt ice on the coil during drying. After melting, the clean coil is 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.

Model &Specification Parameters

Q: Why freeze dried food is so popular?
A: Freeze-drying is a scientific art, combining science and controlled process to result in beautifully preserved food. It retains the most nutrients than any other food preservation method, and maintains its color and flavor. Freeze-drying is also one of the safest methods of food handling used today.
In the food service environment, freeze-dried products require no further handling. They're ready to eat or be incorporated into products and recipes. In contrast, frozen foods may need to be thawed, then cut, sliced, or diced. Proper thawing measures can stave off pathogen multipliers, but bacteria flourish at room temperature.
Freeze-dried food can help you deliver clean ingredients to consumers. Not only are freeze-dried products easy and versatile, they have a long shelf life and add unique flavor and texture to your new or existing products.

Q: What is freeze drying processing ?
A: Freeze-drying-technically known as lyophilisation, lyophilization, or cryodesiccation-is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublime directly from the solid phase to the gas phase.

Q: How many properties of freeze-dried products?
A: If a freeze-dried substance is sealed to prevent the reabsorption of moisture, the substance may be stored at room temperature without refrigeration, and be protected against spoilage for many years. Preservation is possible because the greatly reduced water content inhibits the action of microorganisms and enzymes that would normally spoil or degrade the substance.
Freeze-drying also causes less damage to the substance than other dehydration methods using higher temperatures. Freeze-drying does not usually cause shrinkage or toughening of the material being dried. In addition, flavours, smells and nutritional content generally remain unchanged, making the process popular for preserving food. However, water is not the only chemical capable of sublimation, and the loss of other volatile compounds such as acetic acid (vinegar) and alcohols can yield undesirable results.
Freeze-dried products can be rehydrated (reconstituted) much more quickly and easily because the process leaves microscopic pores. The pores are created by the ice crystals that sublimate, leaving gaps or pores in their place. This is especially important when it comes to pharmaceutical uses. Freeze-drying can also be used to increase the shelf life of some pharmaceuticals for many years..

Q: Do you provide food samples test? Is it free or extra ?
A: Yes, we could offer the sample test for free charge.