Fruits and Vegetables Freeze Dryer

Fruits and Vegetables Freeze Dryer – QualiFD™ FV Series

The QualiFD™ FV Series Freeze Dryer enables large-batch dehydration of fruits and vegetables at low temperatures under vacuum, ensuring consistent drying results. Designed for food production lines, it helps maintain product appearance, texture, and extended shelf life.

Available in multiple capacities, the series scales from small commercial setups to high-volume production plants. Each model ensures effective moisture removal while preserving natural color, shape, and flavor of freeze-dried produce.

QualiFD™ FV models feature a spacious drying chamber paired with an efficient condenser system. Precise shelf temperature control, vacuum management, and ice capture capacity are tailored to each model size. Smaller units offer in-situ freeze-drying, while larger configurations provide facility layout references for seamless installation planning and utility alignment.

Applications of Freeze-Dried Fruits and Vegetables – QualiFD™ FV Series

Freeze-dried fruit snacks: Apples, berries, mangoes, and similar fruits are transformed into light, crunchy snacks. The freeze-drying process lowers moisture while preserving natural aroma, color, and shape. When packed with effective moisture-barrier packaging, these snacks achieve extended shelf life.

Freeze-dried vegetables for ready-to-eat meals: Vegetables such as peas, carrots, corn, mushrooms, and mixed blends are prepared for soups, instant meals, and convenience foods. Low residual moisture enhances storage stability, simplifies transportation, and allows rapid rehydration when particle size and slice thickness are optimized.

Ingredients for bakery, dairy, and confectionery: Freeze-dried fruit pieces and powders are ideal for fillings, toppings, flavoring, and natural coloring. Controlled drying reduces clumping and ensures consistent dosing, while particle size can be adjusted to suit specific product formulations.

Export-focused fruit and vegetable processing: Freeze-dried products are suitable for long-distance shipping, offering lower weight and reduced spoilage risk. Stable moisture levels help maintain product quality during transit, supporting standardized packaging and warehouse storage practices.

High-value produce and seasonal preservation: Seasonal harvests can be processed into shelf-stable products to minimize waste. Freeze drying enhances premium positioning for specialty fruit and vegetable lines, while batch records support quality monitoring across seasonal variations.

Standards and Compliance – QualiFD™ FV Series

The QualiFD™ FV Series Freeze Dryer is designed and manufactured in alignment with internationally recognized food safety and hygiene standards:

• ISO 22000: Requirements for food safety management systems.
• Codex Alimentarius CXC 1-1969: General principles of food hygiene and HACCP guidance.
• ISO 14159: Hygiene requirements for machinery design.
• ISO 21469: Hygiene standards for lubricants with incidental product contact.

These standards ensure safe, high-quality freeze-dried fruits and vegetables suitable for commercial production, export, and premium product lines.

Fruits and Vegetables Freeze Dryer – QualiFD™ FV Series: Key Features

• Scalable production: Model range includes multiple drying areas, supporting flexible planning for fruit and vegetable processing.
• Deep vacuum operation: Ensures efficient sublimation-based dehydration with controlled heat input.
• Efficient vapor capture: Low condenser temperatures enhance ice collection during primary drying.
• Precise shelf control: Temperature ranges accommodate freezing, primary drying ramps, and secondary drying holds.
• Plant-specific configurations: Larger models can be tailored to facility layouts using installation drawings for seamless integration.

Theory and Method – Freeze Drying Fruits and Vegetables

Freeze drying removes water through sublimation, converting ice directly into vapor without passing through a liquid phase. The product is first frozen, then a vacuum is applied, allowing ice to transition to vapor. This vapor travels to the condenser, where it is collected as ice, maintaining stable chamber conditions.

Shelf temperatures are carefully controlled with staged setpoints to manage product temperature and drying rates. During secondary drying, residual moisture is further reduced to achieve storage-stable levels, preserving quality, texture, and shelf life.

Fruits and Vegetables Freeze Dryer – QualiFD™ FV Series Technical Specification

Specification	QualiFD™ FV 5	QualiFD™ FV 10	QualiFD™ FV 20	QualiFD™ FV 30	QualiFD™ FV 50	QualiFD™ FV 100	QualiFD™ FV 200
Freeze Drying Area (m²)	5.1	10.2	21	30.3	50	100	200
Vacuum Degree (Pa)	< 10
Cold Trap Temp (°C)	≤ -55
Ice Capacity (kg/batch)	80	160	320	480	800	1600	3200
Shelf Temp Range (°C)	-40 to +90				RT to +90
Shelf Dimensions (mm)	1650 × 620	1650 × 620	1750 × 930	1750 × 1240	2900 × 1200	5800 × 1200	12000 × 1200
Number of Shelves (Layer)	5 + 1	10 + 1	13 + 1	14 + 1	15 + 1
Capacity / Materials (kg)	50–75	100–150	200–300	300–450	500–750	1000–1500	2000–3000
Dimensions (mm)	2500 × 1100 × 2400	2500 × 1100 × 2400	4000 × 2500 × 2500	6000 × 2300 × 2700	Refer to installation drawing (multiple layouts)	Refer to installation drawing	Refer to installation drawing
Power (kW)	24	45	60	90	120	200	300
Re-heating Method	In-situ freeze-drying			Freeze + 2 carts	Freeze + 4 carts	Freeze + 8 carts