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CVD-1000 Production Vacuum Freeze Dryer — 10 m² Shelves · 100 kg/Batch

Yuanxian CVD-1000 production vacuum freeze dryer with 10 m² shelf area, approx. 100 kg fresh material per batch, shelf temperature -55~+120℃, cold trap ...

CVD-1000 Production Vacuum Freeze Dryer — 10 m² Shelves · 100 kg/Batch
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CVD-1000 is Yuanxian’s production-type vacuum freeze dryer for small and medium-sized production lines, with an effective shelf area of 10 m², a single-batch load of about 100 kg of fresh material, a shelf temperature range of -55~+120℃, a cold trap operating temperature of -45~-65℃, and a batch cycle from pre-freezing to discharge of about 12~25 hours. The material is first frozen into ice, then under vacuum the ice sublimates directly into water vapor, which is captured and condensed by the cold trap. No liquid water is involved throughout the process, so the shape, color and flavor of the raw material are preserved. It is an entry-level production model in Yuanxian’s vacuum freeze dryer series.

Where it is used

Application category Typical materials Characteristics after freeze-drying
Fruit and vegetable crisps Strawberry, mango, shiitake, okra, corn Shape and color retained, fast rehydration
Pet food Freeze-dried meat cubes, organs, snacks Intact structure, high added value
Functional food Bird’s nest, silver ear fungus, probiotics Active ingredients well retained
Chinese medicinal materials Ginseng, notoginseng, gastrodia Low-temperature dehydration, stable properties
Tea powder and coffee Matcha, instant coffee, fruit powder Aroma retained, instant
Instant soup mixes Soup blocks, congee mixes, seasoning packs Ready to eat after brewing, stored at room temperature

How drying works

Stage Temperature trend Vacuum level Function
Pre-freezing +25 → -55℃ Atmospheric pressure to low vacuum Moisture freezes into ice crystals, material is set
Primary drying (sublimation) -55 → +60℃ ≤15 Pa Ice sublimates directly into water vapor, captured and condensed by the cold trap
Secondary drying (desorption) +60 → +120℃ ≤15 Pa Residual bound water is removed to reach the target moisture content

The whole process is completed in an oxygen-free vacuum environment, so the material does not oxidize or shrink. The rehydration rate of freeze-dried fruit and vegetable crisps can reach 8595%, and the shelf life under sealed room-temperature conditions is 25 years.

Technical parameters

Quick specifications

Parameter Value
Effective shelf area 10 m²
Single-batch load About 100 kg (loading 80~120 kg)
Drying cycle 12~25 h (depending on material)
Shelf temperature range -55~+120℃
Cold trap temperature -45~-65℃
Ultimate vacuum level ≤10 Pa
Installed power 28 kW
Chamber dimensions 3600 × 1700 × 2100 mm

Full parameters

Parameter item Specification
Model CVD-1000
Drying method Shelf contact heat conduction + vacuum sublimation
Number of shelf layers 18 layers
Tray size 800 × 1000 × 25 mm
Vacuum unit Roots pump + rotary vane pump (two-stage)
Cooling capacity 13.118 kW
Heating power 12 kW (water tank electric heating)
Defrosting method Hot water spray
Refrigerant R404A
Control system PLC + touch screen
Power supply 380V / 50Hz / three-phase
Water capture capacity Confirmed per order
Chamber volume Confirmed per order
Overall weight Confirmed per order

Main configuration list

Component Specification Description
Drying chamber SUS304 stainless steel Built-in multi-layer shelves and temperature probes
Heating shelves Hollow aluminum profile, anodized, 10 m² / 18 layers Shelf contact heat conduction
Cold trap (water capturer) SUS304 coil, -45~-65℃ Captures sublimated water vapor
Vacuum unit Roots pump + rotary vane pump Relay boosting in the low-pressure region
Refrigeration unit Low-temperature compressor unit, cooling capacity 13.118 kW R404A refrigerant
Defrosting Hot water spray Defrosting between batches
Electrical control system PLC + touch screen Freeze-drying curve programming, data recording and export
Power supply 380V / 50Hz / three-phase On-site power distribution calculated per plan

Why choose it

  1. Low-temperature sublimation, shape and color retained. Moisture sublimates directly in the form of ice crystals, so the material skeleton does not collapse or shrink, and after rehydration it can approach the fresh state.
  2. Production capacity, continuous discharge. 10 m² of shelves and a single-batch load of about 100 kg, together with trays and material carts, can connect pre-processing and packaging into a continuous production line.
  3. Fully automatic freeze-drying curve control. PLC plus touch screen, with pre-freezing, primary drying and secondary drying set in stages, multi-channel real-time temperature recording, and data export supported.
  4. Stable combined vacuum maintenance. With the two-stage configuration of Roots pump plus rotary vane pump, the vacuum level is maintained within 15 Pa while output remains stable, and the cold trap captures water vapor simultaneously to protect the vacuum unit.

FAQ

How much freeze-dried finished product can CVD-1000 produce per batch?

Taking fruits and vegetables with a moisture content of about 90% as an example, 100 kg of fresh material generally yields 510 kg of finished product after freeze-drying, with 9095% of the moisture removed. The specific output depends on the initial moisture content of the raw material, slice thickness and the required final moisture content.

Why does the freeze-drying cycle vary so much?

The cycle is determined jointly by the moisture content of the material, slice thickness and loading density. Fruits and meats with high moisture content require longer times; the thicker the slices and the denser the loading, the longer the sublimation drying stage. When the same equipment processes different materials, a cycle ranging from 12 hours to 25 hours is normal.

Does it need a separate quick-freezing unit?

Pre-freezing can be completed directly on the shelves inside the chamber, or the material can first be frozen in an external quick-freezing warehouse to below the eutectic point before being loaded into the chamber; the latter can improve equipment turnover. Whether to add it is determined according to the production line rhythm.

Why does the vacuum system use a Roots pump plus a rotary vane pump?

Freeze-drying requires ice to sublimate under vacuum, and the target vacuum level must be stably maintained within 15 Pa. The rotary vane pump is responsible for pumping from atmospheric pressure to rough vacuum, and the Roots pump relays boosting in the low-pressure region. Only the two-stage combination can maintain the vacuum level stably.

What are the requirements for installed power and power distribution?

CVD-1000 has an installed power of 28 kW and uses a 380V / 50Hz three-phase power supply. The actual incoming line capacity needs to be calculated according to the starting current of the refrigeration unit and on-site power distribution conditions, and the specific details are subject to the technical proposal.

To calculate loading capacity, freeze-drying curves and vacuum configuration for your materials, you are welcome to contact us, or first visit the technical library to view freeze-drying process materials.

Related technical guides

Freeze-Drying Curves Start at the Eutectic Point

Banana has a eutectic point of -55.5°C, strawberry -22.6°C. The cold trap must run 10–15°C below it. A 1 t shiitake line removes 855 kg of water in 16–24 h.

Vacuum Freeze Drying Technology: Sublimation Principles

Complete technical guide to vacuum freeze drying: sublimation phase-change physics, 3-stage process (freezing → primary drying → secondary drying)

Refrigeration System Technology: Vapour Compression and COP

Vapour compression cycle, compressor selection across reciprocating, scroll and screw types, condenser TCO, expansion valves

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