Product Details:
Minimum Order Quantity | 1 Piece |
Vacuum Pressure | 10 Pa |
Length | 565 mm |
Width | 460 mm |
Min Freeze Dry Area | 0.08 m2 |
Max Freeze Dry Area | 0.12 m2 |
Cold Trap Temp | -55 /-80 deg C |
Power | 1070 W |
Major advantages:
Type | Multi-manifold Top-press |
Freeze Dry Area | 0.08-0.12 M2 |
Cold Trap Temp. | <-55°C /-80°C (optional) |
Vacuum Degree | <10 Pa |
Water Capture Capability | 4 Kg/24h |
Material Tray | Φ200*3/Φ200*6/Φ200*4(optional)mm |
Power | 1070 W |
Dimensions | 565*460*(710+430)mm |
Additional Information:
Product Details:
Minimum Order Quantity | 1 Piece |
Minimum Order Quantity | 1 |
Production Capacity | 100 |
Product/Service Code | EBT5 |
Delivery Time | 8 weeks |
Country of Origin | Made in India |
EBT 5 is a home type freezedryer for any start up freezedrying companies, women cluster groups in food processing sector, individual small business women entrepreneurs, students, small medium enterprises, food testing labs, R&Ds,. models available for 8kg and 15kg also with simple programming for a batch run. no need for the user to be present during freezedrying. complete programmable. very less maintenance. provde technology. \Very low power consumption of only 1.3 units per hour, single phase, easty to maintain model.
v Freeze drying area 0.4 ㎡ (4 kg capacity)
v Shelf size 540x200 mm
v Shelf number 4 layers
v Tray number 4 pcs
v Condenser temperature -40℃
v Drying capacity 4 -5 kg food per batch
v Final vacuum <10 Pa
v Vacuum Pump Oil pump
v Cooling Air cooling, ambient temperature≤25℃
v Voltage 220V/50 Hz/1Phase
v Power 1000W
v Defrosting Off Cycle Defrosting
v Dimension 500×700×700mm, L*W*H
v Weight 80 kg
v with connecting kits and one set of trays
Additional Information:
Product Details:
Minimum Order Quantity | 1 Piece |
Country of Origin | Made in India |
Freeze drying involves freezing the food and then converting the ice directly into vapor, without passing through a liquid phase. This process effectively removes the moisture from the food, reducing the activity of microorganisms and enzymes, thus slowing down the rate of spoilage.
02INHIBITION OF MICROBIAL GROWTHMoisture is a critical factor for microbial growth and reproduction. By removing the water content through freeze drying, the conditions for microbial survival are significantly reduced, inhibiting the growth of bacteria, molds, yeasts, and other microorganisms. This helps extend the shelf life of the food.
03PRESERVATION OF NUTRITIONAL CONTENTDuring the freeze-drying process, the food is kept at a low temperature and subjected to a vacuum environment. This minimizes oxidation and degradation of the nutritional components. Compared to other heat-based methods, freeze drying better preserves the stability and integrity of vitamins, minerals, and other nutrients in the food.
04PREVENTION OF OXIDATIONReduced moisture content also reduces the occurrence of oxidation reactions. Oxidation is one of the main causes of food spoilage and quality deterioration. By removing moisture through freeze drying, the food’s exposure to oxygen is minimized, slowing down the rate of oxidation and extending the shelf life.
05REDUCTION OF MICROBIAL CONTAMINATION RISKWith reduced moisture content, freeze-dried food creates an inhospitable environment for microbial growth, thereby reducing the risk of microbial contamination. Freeze drying helps maintain food quality while reducing the presence of pathogens and harmful microorganisms, making the food safer to consume.
freeze drying extends the shelf life of food by removing moisture, inhibiting microbial growth, preserving nutritional content, and reducing oxidation. These factors make freeze-dried food a widely used method for food preservation.Additional Information: