Hot popular vacuum freeze dryer lyophilizer sale for freeze drying process

1.We guarantee that the commodity hereof is made of the best materials and new brand with top 

workmanship, and in accordance with quality specification stipulated in product Contract and
Appendix.

2. Guarantee period shall be within 12 months from the date of acceptance. During this period, if
there are quality problems, we will provide solution by verbal or written communication. If the
problem is unsolved, our engineers will repair for you on site as soon as possible. The
maintenance is free when there are non-operation errors; otherwise it is for the buyer’s account.

Training plan: We will provide training for those who operate and maintain the freeze-drying
machines. Trained by supplier of the equipment in the process of installation and debugging,
people can operate and solve the basic mechnical problems independently. In addition, the persons
who work in general engineering such as refrigeration, boiler, and transformer substation shall be
undertaken by skilled workers.

Advantages of Freeze Drying Equipment

1. Efficient in heating plates. The material of heating plates is aviation aluminum after being anodized on the surface, releasing over 100% heat from the product by radiation. This makes heat more uniform and complete.

2. Alternate vapor trap. Double trap is installed under the heating plates in drying chamber. Trap 1 condenses vapor to its maximum cpacity, then trap 2 starts to work. In the meantime, trap 1 begins to melt ice for another condensation cycle.

3. Continous de-icing. When the trap 2 begins to catch vapor, the trap 1 begins to melt ice on the coil  during drying. After melting, the clean coil is ready for another condensation cycle.

4. Automatic control system. Advanced intelligent control system keeps the system running stably and reliably in a long time. Furthermore, simple operation can be much easier to handle.

Advantages of Freeze Dried Products

1. Nutrition basically remains. As drying is operated in low temperature and vacuum condition, the nutrition is kept completely.

2. Form basically remains. The water of food is drained directly from solid to gas, so the structure doesn’t change.

3. Colour basically remains. As drying is operated in low temperature and vacuum condition, the physical and chemical property of food changed little. There is also possibility of oxidation and enzyme, thus easy to keep original color.

4. Fragrance basically remains. Because the fragrant components in food largely exist in amorphous concentrated section during freezing, the fragrance can be kept when ice crystals are gasified.

5. The quality of product hardly losses. Because of the low rate of sublimating, the substance is basically in quiescent state. Thus the loss of product can be ignored.