Small Food Freeze Dryer

Small Food Freeze Dryer is a compact vacuum freeze-drying machine for small-batch food processing and product testing, using low-temperature freezing and vacuum sublimation to remove moisture while retaining product structure.

Batch Loading: The HFD-5S handles 4–6 kg of product per batch, providing a defined loading range for small-batch production and testing.

Water Removal Capacity: The system is rated to capture up to 4 kg of water over a 24-hour cycle, depending on product moisture content and operating conditions.

Meat Processing Example: For 5 kg of raw poultry containing approximately 70–75% water, the process can remove about 3.5–3.7 kg of moisture under suitable loading and process conditions.

Vacuum Operation: Vacuum pressure can drop below 2 Pa, supporting sublimation of frozen water and reducing the need for high-temperature drying.

Rehydration Property: Maintains a porous internal cellular structure that permits complete warm water rehydration within minutes.

40 mm Layer Spacing: The vertical clearance between trays provides space for products such as approximately 20 mm meat cubes while maintaining a vapor path toward the condenser.

Low-Noise Operation: Operating noise is below 60 dB, which is suitable for small processing rooms, workshops, and other environments where equipment noise needs to be controlled.

Multilingual Control: The operating system supports English, Spanish, German, Japanese, Korean, and other language configurations for different export markets.

Odor Isolation Control: Sealed stainless steel chamber architecture prevents flavor carryover when switching protein types.

Vacuum Chamber & Shelves: The chamber and shelving are constructed from 304 stainless steel, providing a washable surface for food and pet-food processing.

Five Processing Trays: Five trays measuring 190 × 460 × 20 mm provide a total freeze-drying area of approximately 0.5 m².

Cold Trap System: The cold trap coil reaches ≤ -40°C under no-load conditions to condense moisture released during vacuum drying.

Vacuum System: The vacuum system reduces chamber pressure to below 2 Pa, creating the low-pressure environment required for sublimation.

Product Freezing: Food is first frozen so that its water becomes ice before vacuum drying begins.

Vacuum Sublimation: Under reduced pressure, ice is converted directly into vapor rather than passing through a liquid stage.

Moisture Condensation: Water vapor moves from the product toward the cold trap, where it is captured as ice.

Dry Product Removal: After the drying cycle, the product is removed from the chamber and can be packaged for storage or further processing.

Cellular Integrity Preservation: Operates at core vacuum pressures below 2 Pa, preventing structural shrinkage or hardening in meat proteins like beef liver and chicken breast.

Food-Grade Material Compliance: Constructed entirely from solid 304 stainless steel across all food-contact surfaces, eliminating metallic contamination risks during processing.

Cross-Contamination Prevention: Features smooth interior surfaces that permit rapid washdowns with food-safe sanitizers when switching between raw proteins like fish and beef heart.

Thermal & Chemical Stability: Enables low-temperature dehydration that locks in natural color, shape, and nutrient profiles without requiring chemical preservatives.

Pet Food Manufacturers: Suitable for small-batch production of freeze-dried meat and seafood treats, such as beef liver, salmon cubes, and chicken products.

Specialty Food Processors: For food manufacturers producing small volumes of freeze-dried fruits, vegetables, snacks, and specialty ingredients for niche markets.

Food R&D and Pilot Production: For food companies testing formulations, raw materials, loading conditions, and freeze-drying processes before scaling up production.

Botanical & Laboratory Users: Suitable for botanical processors and laboratories requiring small-scale vacuum freeze-drying for flowers, herbal materials, or biological samples.