Vacuum Freeze Dryer — CVD Series Technical Overview (0.4m² to 100m²)

A vacuum freeze dryer (lyophilizer) freezes wet material below its eutectic point, turning water into solid ice. Under high vacuum (≤15 Pa), heat sublimates the ice directly into water vapor, which is captured and condensed by a cold trap, achieving dehydration.

Core advantage: Preserves the original color, aroma, taste, shape, and nutritional content. Reconstitution rate 85–95%. Ambient sealed shelf life 2–5 years.

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Process (Three Stages)

Stage	Description	Temperature	Time	Vacuum
1. Freezing	Water in material → solid ice	+25°C → –55°C	3–5h	—
2. Sublimation Drying	Ice → water vapor → captured by cold trap	–55°C → +60°C	12–16h	≤15 Pa
3. Desorption Drying	Bound water → water vapor → captured by cold trap	+60°C → +120°C	3–6h	≤15 Pa

Cold Trap: –45 to –65°C, captures sublimated water vapor by frosting. Protects vacuum pumps from moisture damage.

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Product Range

Model	Drying Area	Batch Capacity	Load Capacity	Shelf Temp	Cold Trap	Vacuum System	Power	Dimensions
CVD-040	0.4 m²	4 kg	3–5 kg	–55~120°C	–45~–65°C	Rotary vane	2.5 kW	800×600×1200
CVD-060	0.6 m²	6 kg	5–8 kg	–55~120°C	–45~–65°C	Rotary vane	3.5 kW	900×700×1400
CVD-100	1 m²	10 kg	8–12 kg	–55~120°C	–45~–65°C	Rotary vane	6 kW	2000×700×1700
CVD-500	5 m²	50 kg	40–60 kg	–55~120°C	–45~–65°C	Dual-stage	16 kW	3000×1500×1700
CVD-1000	10 m²	100 kg	80–120 kg	–55~120°C	–45~–65°C	Dual-stage	28 kW	3600×1700×2100
CVD-2000	20 m²	200 kg	160–240 kg	–55~120°C	–45~–65°C	Combination	56 kW	5500×2200×2500
CVD-3000	30 m²	300 kg	240–360 kg	–55~120°C	–45~–65°C	Combination	70 kW	6000×2600×2900
CVD-5000	50 m²	500 kg	400–600 kg	–55~120°C	–45~–65°C	Roots+Rotary	100 kW	Custom
CVD-10000	100 m²	1000 kg	800–1200 kg	–55~120°C	–45~–65°C	Roots+Rotary	180 kW	Custom

Load capacity calculated at 8–12 kg/m² standard loading density, varies by material density and tray layout.

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Six Core Systems

1. Drying Chamber

SUS304 stainless steel, multi-layer heating shelves with stainless steel trays. Each shelf has temperature sensors for real-time monitoring.

2. Cold Trap (Vapor Condenser)

Parameter	Specification
Operating temp	–45 to –65°C
Heat exchanger	Coil type (hot-dip galvanized steel / SUS304 tube)
Defrost	Hot water spray / Hot gas defrost / Water immersion
Function	Captures sublimated water vapor as frost

3. Heating System

Method	Principle	Features
Contact heating (silicone oil)	Heated fluid → pipe pump → shelves → product	±1°C precision, excellent uniformity
Radiation heating	Steam-based radiant heat transfer	Simple construction

Maximum shelf temperature: +120°C

4. Vacuum System

Configuration	Models	Ultimate Vacuum	Startup Sequence
Rotary vane	≤5m²	≤15 Pa	Direct start
Dual-stage pump	5–10m²	≤10 Pa	Direct start
Roots + Rotary vane	≥20m²	≤5 Pa	Backing → auto Roots at 1 kPa

5. Refrigeration System

• Shared system for cold trap + shelf freezing
• Compressors: Low-temp two-stage piston / Low-temp screw
• Evaporator temp: –35 to –45°C
• Cold trap coil: –65°C achievable
• Refrigerant: R22 / R404A / R507

6. Electrical Control System

• PLC + touch screen HMI (Weintek/Siemens)
• Pre-programmable shelf temperature curves for fully automatic freeze-dry cycles
• Real-time multi-channel temperature data logging with curve display
• USB data export, storage, and printing

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Applicable Materials

Category	Typical Materials	Freeze-Dry Performance
✅ Fruits	Strawberries, blueberries, mango, pineapple, banana	Retains shape and color, rapid rehydration
✅ Vegetables	Shiitake mushrooms, okra, corn, green beans	Full nutrient retention, crispy texture
✅ Meat	Beef, chicken, salmon, shrimp	Preserves nutrients, intact structure
✅ Pet Food	Freeze-dried meat treats, raw pet food	High-growth market, excellent margins
✅ Functional Foods	Bird’s nest, snow fungus, probiotics	High value-add products
✅ Herbal Products	Ginseng, cordyceps, royal jelly, reishi	Preserves active compounds
✅ Instant Foods	Soup mixes, instant coffee, congee	Quick rehydration, convenient
✅ Pharmaceuticals	Serum, vaccines, enzymes, bacterial cultures	Long-term bioactivity preservation

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Freeze Drying vs. Other Methods

Parameter	Freeze Drying	Hot Air Drying	Vacuum Drying
Color Retention	⭐⭐⭐⭐⭐	⭐⭐	⭐⭐⭐
Nutrient Retention	⭐⭐⭐⭐⭐	⭐⭐	⭐⭐⭐
Reconstitution Rate	85–95%	30–50%	50–70%
Shape Retention	Complete	Severe shrinkage	Moderate shrinkage
Shelf Life (ambient sealed)	2–5 years	6–12 months	12–24 months
Energy Consumption	Moderate	Low	Moderate
Processing Cycle	16–24h	4–8h	6–12h

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After-Sales Service

Item	Details
Warranty	1 year (wear parts excluded), lifetime technical support
Fault response	Solution in 8h → on-site within 72h
Installation	Remote video guidance for commissioning
Spare parts	Genuine parts, long-term supply

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For more information, contact our engineering team at sales@vacuum-fresh.com