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 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
- 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.
- 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.
- 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.
- 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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