From a 10 m² all-in-one to a 202 m² split-type industrial system, sized by drying area and water capture per batch. Figures from each model's quotation; final values per technical agreement.
| Model | Drying area | Water / batch | Power | Structure | Weight |
|---|---|---|---|---|---|
| FD-10 | 10 m² | 120 kg | 25 kw / 380V / 50Hz | All-in-one | 3000 kg |
| FD-20 | 20 m² | 300 kg | 39 kw / 380V / 50Hz | All-in-one | 4500 kg |
| FD-30 | 30 m² | 400 kg | 75 kw / 380V / 50Hz | Split type | 7000 kg |
| FD-100 | 100 m² | 1200–1300 kg | 170 kw / 380V / 50Hz | Split type | On request |
| FD-200 | 202 m² | 2400–3000 kg | 350 kw / 380V / 50Hz | Split type · freezing room included | 28000 kg |
Not sure which model? Tell us your material and daily target and an engineer will advise.
The machine stays the same; the water inside the product changes. These are the factors our engineers look at before recommending a configuration.
Slices, dice, whole berries, purée
Colour, shape and crunch survive, and the piece rehydrates close to fresh.
Sugar lowers the temperature at which the structure can collapse, so heat is applied more gently.
Consistent slice thickness. Uneven pieces finish at different times on the same tray.
Dice, slices, leaves, blanched pieces
Green colour and volatile aroma hold up far better than in hot-air drying.
Very high starting moisture means a large water load per kilogram of fresh input.
Blanching before freezing for many vegetables, to stop enzymes changing colour and flavour.
Cubes, strips, shrimp, sea cucumber
Protein structure is kept without cooking, and the dry product is light to ship.
Piece thickness and fat content: fat does not sublimate and slows vapour escape.
Uniform piece size, and the food-safety controls your market requires for raw or cooked product.
Frozen extract broken into granules
Aroma that heat-based drying drives off stays in the cup.
Extract concentration set upstream decides how much water the dryer has to remove.
The whole line: roasting, extraction and freezing shape the final quality as much as the dryer. See a real coffee line.
Raw meat pieces, organs, complete-diet nuggets
Raw nutrition is kept and the product is shelf-stable without preservatives.
Piece size and fat, then loading density on the tray.
Pathogen control for raw materials, agreed with your food-safety team before scale-up.
Concentrates and solutions in trays
Viability depends on never letting the material warm past its critical temperature.
A narrow allowed product temperature, so shelf heating ramps slowly and precisely.
Shelf-to-shelf temperature uniformity and documented batch records.
How heat reaches the shelves is one of the biggest decisions for running cost. It follows from the model size and the utilities at your site.
| Heating | Models | How it works | Best when |
|---|---|---|---|
| Electric | FD-10, FD-20 | All-in-one cabinet; connect water and power and run. | R&D, small production, sites without steam |
| Steam | FD-30, FD-100, FD-200 | Plant steam heats the shelves; the electrical load is reduced. | Industrial sites that run, or can add, a boiler |
Every freeze dryer, drying and IQF model with specifications, build standards and what we need for a quotation. 6 pages, 1 MB.
