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CVD-2000 Production Vacuum Freeze Dryer — 20㎡ Shelf · 200kg/Batch

Sourcefresh CVD-2000 production vacuum freeze dryer, 20 m² shelf area, approx. 200 kg fresh material per batch, shelf temperature -55~+120℃, cold trap t...

CVD-2000 Production Vacuum Freeze Dryer — 20㎡ Shelf · 200kg/Batch
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CVD-2000 is a mid-batch model in the Yuanxian production-type vacuum freeze dryer range, with an effective shelf area of 20 m², a single-batch load of approximately 200 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 approximately 12~35 hours. After the material is frozen into ice, under vacuum the ice sublimes directly into water vapor, which is captured by the cold trap. Water leaves the material without passing through the liquid phase, so the finished product retains its original shape, color and flavor. It is aimed at freeze-drying production lines processing several hundred kilograms of raw material per day, and belongs to the Yuanxian vacuum freeze dryer series.

Where it is used

Application category Typical materials Characteristics after freeze-drying
Fruit and vegetable crisps Strawberry, longan, mango, shiitake, green pea Shape and color retained, good crispness
Freeze-dried meat and seafood Beef, chicken breast, salmon, shrimp Intact structure, close to original after rehydration
Pet food Freeze-dried meat cubes, freeze-dried snacks, freeze-dried food Fast-growing market, high added value
Functional food Bird’s nest, silver ear fungus, probiotics Active components well retained
Chinese medicinal herbs Ginseng, notoginseng, gastrodia, reishi Low-temperature dehydration, stable properties
Tea powder and instant Matcha, freeze-dried coffee, soup base Aroma retained, ready to brew

How drying works

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

The entire freeze-drying process takes place in an oxygen-free vacuum environment, so the material does not oxidize or shrink. The rehydration rate of freeze-dried fruit and vegetables can reach 8595%, with a shelf life of 25 years under sealed conditions at room temperature.

Technical parameters

Quick specifications

Parameter Value
Effective shelf area 20 m²
Single-batch load Approx. 200 kg (loading 160~240 kg)
Drying cycle 12~35 h (depending on material)
Shelf temperature range -55~+120℃
Cold trap temperature -45~-65℃
Ultimate vacuum ≤10 Pa
Installed power 56 kW
Chamber dimensions 5500 × 2200 × 2500 mm

Full parameters

Parameter Specification
Model CVD-2000
Drying method Shelf contact heat conduction + vacuum sublimation
Number of shelf layers 39 layers
Tray size 600 × 1000 × 25 mm
Vacuum unit Roots pump + rotary vane pump (combined pump)
Cooling capacity 17.324 kW
Heating power 24 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, 20 m² / 39 layers Shelf contact heat conduction
Cold trap (water capturer) SUS304 coil, -45~-65℃ Captures sublimated water vapor
Vacuum unit Roots pump + rotary vane pump Staged boosting in the low-pressure region
Refrigeration unit Low-temperature compressor unit, cooling capacity 17.324 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 sublimes directly in the form of ice crystals, the finished product has an intact structure and can approach the fresh state after rehydration, with a shelf life of 2~5 years under sealed conditions at room temperature.
  2. Medium batch capacity. 20 m² of shelves and a single-batch load of approximately 200 kg suit freeze-drying processing of several hundred kilograms of raw material per day, and production can be scheduled flexibly across multiple units.
  3. Fully automatic freeze-drying curve control. PLC plus touch screen set pre-freezing, primary drying and secondary drying in three stages, with multi-channel real-time temperature recording and data export support.
  4. Stable combined vacuum maintenance. The two-stage configuration of Roots pump plus rotary vane pump keeps the vacuum stably within 15 Pa; the cold trap captures water vapor simultaneously, protecting the vacuum unit.

FAQ

How much freeze-dried finished product does CVD-2000 output per batch?

Taking fruit and vegetables with a moisture content of about 90% as an example, 200 kg of fresh material generally yields 1020 kg of finished product after freeze-drying, with 9095% of the moisture removed. Actual output depends on the initial moisture content of the raw material, slice thickness and final moisture content requirement.

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. Meat and high-sugar fruit require longer times; the thicker the slices and the denser the loading, the longer the sublimation drying stage. For the same equipment processing different materials, a cycle ranging from more than ten hours to more than thirty hours is normal.

Is separate quick-freezing equipment needed?

Pre-freezing can be completed 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 by the production line rhythm.

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

Freeze-drying requires ice to sublime under vacuum, and the target vacuum level must be kept stably within 15 Pa. The rotary vane pump is responsible for pumping from atmospheric pressure to rough vacuum, and the Roots pump boosts in stages in the low-pressure region; only the two-stage combination can keep the vacuum level stable at medium output.

How to choose between 20 m² and smaller models?

Choose according to single-batch load and daily throughput. If the single-batch raw material quantity is below 100 kg and the work is mainly sampling or small batches, a smaller model can be considered; if the single batch is around 200 kg and stable output is required, CVD-2000 is more suitable. The site also has smaller household and R&D freeze dryers for comparison.

To calculate loading capacity, freeze-drying curve and vacuum configuration for your material, 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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