Vacuum Freeze Dryer for Fruits and Vegetables

Core drying equipment to achieve stable dehydration and nutrient retention of fruits and vegetables
Through the principle of combining low-temperature freezing with vacuum sublimation, the color, flavor, nutrition and original form of fruits and vegetables are retained to the maximum extent, which is suitable for various freeze-drying applications from small-batch process verification to large-scale industrial production.
An optional traditional cabin structure or a fully automatic continuous drying system to meet different production capacity and automation requirements.

Use Scenarios:
Mango slices, apple dices, banana strips, and other dried fruit products
Freeze-dried blueberries and strawberries
Freeze-dried broccoli, carrot,s and other vegetable cuts
Mixed fruit and vegetable snacks, ready-to-eat ingredient packages, etc.