Step 1: First calculate the production capacity, then determine the freeze-drying area.
For commercial machines, you cannot only focus on the "area". You need to consider the moisture content of fresh materials, batch production volume and daily production volume. The requirements for moisture capture vary greatly depending on high-moisture fruits, meats, and Chinese medicinal materials. It is best to conduct sample testing with your own materials.
Step 2: Select the cold trap, vacuum and temperature control.
The temperature of the cold trap should be lower than the melting point of the materials. For common fruits, meats and meats, it is recommended to be ≥ -55℃; the vacuum degree should be stable, and for common foods, 10–50Pa can be selected; the plate layer temperature control should be uniform to ensure batch consistency.
Step 3: Check compliance, cleanliness and after-sales service.
In food production, attention should be paid to materials, cleaning blind spots, data recording, supply of wearables and on-site maintenance capabilities; for industrial continuous production, CIP cleaning, automation and energy consumption should also be considered.
Key points to avoid pitfalls:
Insufficient cold trap temperature will cause freezing blockage and vacuum collapse.
Insufficient suction speed of the vacuum pump will prolong the cycle, affect the crispness and color.
Not conducting a material test before purchase is likely to bring back equipment with "good-looking parameters but poor performance".