0.6M2 Freeze Dryer

Product Advantage

1. Small Batch Production: The LW-06 freeze dryer is designed for small-scale food production, making it an ideal choice for home-based or small food processing businesses.

2. High-Quality Food Preservation: Using freeze-drying technology, it can perfectly preserve a variety of foods while maintaining their original texture, color, flavor, and nutritional value.

3. Easy Operation: The equipment is easy to operate with a user-friendly interface and intelligent control system, ensuring convenient operation.

4. Diverse Food Processing: It is suitable for freeze-drying a wide range of foods, including fruits, vegetables, meats, seafood, dairy products, pastries, and more.

5. High Efficiency and Energy Saving: The equipment is equipped with a high-efficiency refrigeration system, allowing for quick freezing and drying of foods while conserving energy.

6. Real-Time Monitoring: The equipment comes with a touchscreen and smart controller for real-time monitoring of the freeze-drying process to ensure food quality.

7. Customizable Configurations: It can be customized with different configurations and options to meet specific processing requirements based on customer needs.

8. Emergency Food Supply: Freeze-dried foods have a long shelf life and can be used as emergency food supplies during unforeseen situations or outdoor activities.

9. Balanced Nutrition: Freeze-drying technology helps maintain the nutritional content of foods, making them healthier and delicious.

Technical Parameters

Freeze-drying area: 0.6㎡

Cold trap temperature: ≤-45°C (no load)

Ultimate vacuum: ≤10Pa (no load)

Capacity: 6L (Liquid)

Power: AC220V, 50Hz

Overall power: 2700W

Product Uses

1. Food Component Analysis: Used for analyzing the components, nutritional substances, additives, etc., in food to understand their composition and characteristics.

2. New Product Development: Suitable for developing new food products, including frozen foods, ready-to-eat foods, dietary supplements, and more.

3. Food Preservation: Freeze-drying food items to extend their shelf life, preventing spoilage and changes in quality.

4. Food Texture Research: Investigating the texture, consistency, and taste of food products to improve their flavor and mouthfeel.

5. Food Microbiology Studies: Employed for researching the microorganisms, bacteria, and fungi present in food, evaluating their growth and survival under different conditions.

6. Quality Control: Monitoring changes in food quality under different processing and storage conditions to ensure product consistency and quality.

7. Food Safety Research: Used for detecting harmful substances, contaminants, and residues in food to ensure product safety.