FDG-20 Seafood Vacuum Freezing dryer

FDG-20 Vacuum Freeze Gryer, Working Principle After some pretreatments, put the foodstuff in a low temperature and vacuum surroundings, the inner moisture of the foodstuff will sublimate from solid state to gaseous state so that the foodstuff is dried. Applicable range, Fruit, vegetable, aquatic, meat, instant foodstuff, chemical stoneware ect. The whole equipment includes the following devices, 1.    pretreatment system 2.    freezing and drying tank 3.    heating system 4.    vacuum system 5.    refrigeration system 6.    material conveyor 7.    control system pretreatment system→frozen (controled by refrigeration system) →vacuum drying(controled by heating&vacuum system) →Packing Main technical parameters for vacuum freeze dryer 

Model	FDG-0.5	FDG-10	FDG-20	FDG-50	FDG-100	FDG-180	FDG-200	FDG-280
Drying area()	0.5	10	20	50	100	175	200	275
Average dehydrating volum(kg/h)	0.6	12	20	50	100	175	200	275
Tray(L*W*H mm)	310*540*30	745*635*30	700*460*30	540*635*30
Number of the tray(pcs)	3	21	60	144	288	504	576	792
Tank size (M)	0.5*1.7	1.4*2.1	1.8*2.6	2.4*4.8	2.4*8.9	2.4*14.8	2.4*16.6 2.4*21.9
Working vacuum(Pa)	13.3---200
Heating plate	+280
Electric consumption(Kw)	2	21	40
Steam consumption(kg/h, 0.7Mpa)				140	270	470	540	750
Cold consumption(kw)	1.5	21.6	36	90	180	310	360	490
Power required(Kw)	6.5	55.8	104.5	41.2 Refrigeration system excluded	69.5	102.5	117.5	125.5

Pictures of the vacuum freezeing dryer

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