Meat & Seafood
Protein holds its shape well through freeze drying, but fat content slows sublimation. Size the machine on total batch weight and allow a longer cycle than for fruit.
Selection Logic
1. Fat and thickness drive the cycle
Lean cuts freeze dry faster than fatty cuts, which need a longer secondary drying stage to reach stable residual moisture. Keep portions under about 20 mm thick so vapour can leave the core within one cycle.
| Product | Typical load per batch | Cycle time |
|---|---|---|
| Diced lean meat (≤15 mm) | 12–30 kg | 22–26 h |
| Seafood / shrimp | 12–30 kg | 20–24 h |
| Fatty cuts / marinated | 12–30 kg | 26–32 h |
2. Hygiene and cleaning
All product-contact parts are SUS304 food-grade stainless, with trays removable for washing. If you switch between meat and seafood, ask for a two-set tray arrangement so one set can be cleaned while the other runs.
Frequently Asked Questions
Is vacuum cooling or freezing needed before drying?
Products are normally frozen in the chamber before vacuum is applied; pre-freezing in a blast freezer can shorten total cycle time.
How do I avoid fat oxidation during storage?
Aim for residual moisture below 5 % and pack with oxygen absorbers or nitrogen flushing for fatty products.
Can the same machine process pet treats and human food?
The machine can, but food-safety practice is to keep separate tray sets and cleaning procedures for each product line.