Vacuum cabinet dryer
Designed for "cold" vacuum drying of products sensitive to high temperatures, also suitable for liquid and viscous products.
For more information contact us at: sales@foodtechprocess.com
This type of drying - dehydration under high vacuum allows you to get a dry product, meanwhile not changing the product either in terms of chemical or physiological / organoleptic properties.
Keep the original taste, nutrients and vitamins. And the most important thing is the ability to remove excess moisture from products that are destroyed if the temperature rises.
The principle of operation is based on achieving a deep vacuum in a special chamber, where the deep shelves are installed, on which the product can be laid out or poured. After reaching a deep vacuum, a heat carrier is fed into the working chamber. In a vacuum depending on its depth, the boiling point of water decreases, therefore evaporation from the product occurs almost instantly when the boiling point of water in the product is reached. Steam and gas are drawn out using the vapor removal and condensation system, steam enters the condenser, where it condenses, turning into water and the gas is let out.
The unit is equipped with a built-in vacuum generation system, a cooling system with a refrigeration machine and a generator with a heating system for supplying coolant to the chamber.
The versatility of the installation allows you to place various standard volumetric gastro containers, baking sheets and shelves inside. The contact method can be used as well, the cut fruits, vegetables are clamped between two grids / trays, which increases the efficiency of moisture removal.
This equipment can be used for:
- fruits,
- vegetables,
- for drying various thick mixtures in semi-liquid and liquid form,
- for drying medicine
- various other products
Technical specifications:
- Vacuum depth, mBar - 50 (-0.95 Bar)
- Chamber volume, l - 130
- Pallet dimensions, mm - 400x600 / 530x325
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