Vegetables Home Freeze Dryer

The HFD-35 Vegetables Home Freeze Dryer is a batch freeze dryer for vegetables and food products, using vacuum sublimation and low-temperature condensation for available for wholesale, distribution, private-label and small-batch food processing.

Nutrient Retention: Deep-cooling at -65 degrees Celsius locks in natural vitamins, minerals, and active bio-compounds in leafy greens and root vegetables.

Structural Integrity: The 45 mm tray clearance accommodates sliced root vegetables, whole berries, and bulky plant samples without crushing.

Color and Flavor Preservation: Low-temperature sublimation prevents thermal degradation, keeping vegetable color and fresh taste intact upon rehydration.

Batch Uniformity: The 3.5 square meter tray area ensures even heat distribution across all 14 levels, preventing uneven drying within the same batch.

Water Vapor Capture: The refrigeration system can capture up to 45 kg of water vapor per 24 hours, supporting continuous moisture removal during freeze-drying.

Sublimation Efficiency: High vacuum capability (0.1 Pa) accelerates the phase change from ice directly to vapor, shortening total cycle times.

Batch Throughput: With a 38–46 kg/batch processing capacity, the HFD-35 is suited to higher-volume vegetable batches than small household freeze dryers.

Refrigeration Unit: Driven by an Embraco compressor (2.5x2P) configuration to sustain deep cold trap temperatures under heavy vapor loads.

Tray Material: Equipped with 14 food-grade stainless steel trays sized at 400 mm x 600 mm.

Control System: Integrated digital interface monitors chamber vacuum levels, shelf temperatures, and cycle duration in real time.

Chamber Construction: Heavy-duty sealing door and chamber walls built to maintain a stable sub-pascal vacuum environment.

Power Requirements: Standard operation runs on 220V / 50HZ, with factory-customizable options available for 110V or 380V electrical supplies.
Operating Environment: Requires an indoor installation site free from conductive dust, corrosive gases, and excessive ambient humidity.
Ventilation Space: Needs adequate clearance around the unit compressor to ensure proper heat dissipation during operation.
Drainage Setup: Provision must be made for safely discharging defrosted meltwater from the cold trap after each batch cycle.

Material Compliance: Product-contact surfaces utilize food-grade stainless steel that resists organic acids found in vegetables.

Contamination Control: Closed-loop vacuum drying protects sensitive produce from airborne particulates and microbial exposure during processing.

Traceability Support: Consistent parameter logging allows operators to replicate successful drying curves for strict batch quality control.

Sanitation Access: Smooth tray surfaces and accessible chamber interiors simplify routine cleaning and sanitization between runs.