FFD-125 Industrial Food Freeze Dryer — 1250 kg/batch (Radiant Heating)
Industry Food Freeze Dryer
Large-scale industrial food freeze dryer with 125 m² of radiant-heated shelf area, processing about 1250 kg of fresh material per batch. SUS304 mirror-polished chamber, compressor refrigeration and Siemens PLC control preserve colour, nutrition, flavour and texture while extending shelf life.
Overview
The FFD-125 is a large-scale industrial food freeze dryer (lyophilizer) for continuous production. It removes moisture by freezing the product and subliming the ice directly to vapour under high vacuum, so colour, nutrition, flavour, shape and texture are preserved and shelf life is greatly extended — without preservatives. With 125 m² of usable shelf area it processes about 1250 kg of fresh material per batch.
The Freeze-Drying Process
The FFD-125 runs the full lyophilization cycle in three controlled stages:
- Freezing — the product is frozen solid, in-chamber or pre-frozen by blast freezer / IQF.
- Primary drying (sublimation) — under high vacuum (≤ 10 Pa) the radiant shelves warm gently and the ice sublimes directly to vapour, removing about 90% of the moisture.
- Secondary drying (desorption) — a final warm, deep-vacuum stage brings residual moisture down to about 2–5% for long ambient shelf life.
Because water leaves at low temperature, colour, shape, aroma, nutrients and probiotics survive almost intact — with no additives or preservatives. With 125 m² of shelf area, the FFD-125 turns roughly 1250 kg of fresh material per batch into premium, lightweight, shelf-stable product that rehydrates in seconds.
Highlights
- 304 stainless steel chamber, mirror-polished interior (Ra ≤ 0.4 µm) for hygienic, easy cleaning.
- Radiant heating with circulating thermal-oil plates — uniform, gentle heat for even drying.
- Integrated chamber + condenser with observation window and interior lighting.
- Siemens PLC control with touchscreen, auto / manual modes, recipe storage and remote operation.
- Efficient refrigeration and water-capture for fast pull-down and high throughput.
Key Specifications
| Batch capacity (fresh material) | 1250 kg |
| Drying / shelf area | 125 m² |
| Ice-condenser capacity (per batch) | 1500 kg |
| Number of shelves | 18 + 1 radiant |
| Shelf (tray) size | 600 × 2400 mm |
| Shelf temperature range | −45 °C ~ +70 °C |
| Ultimate vacuum | ≤ 10 Pa |
| Heating | Circulating thermal oil, radiant |
| Refrigeration | Compressor, R404A / R507 (Bitzer / Frascold) |
| Vacuum pump | Roots + rotary-vane set |
| Control | Siemens PLC + touchscreen, auto / manual, remote |
| Material / finish | SUS304 chamber, mirror-polished (Ra ≤ 0.4 µm); shelves available in SUS304 or aluminium alloy |
| Total power (approx.) | 180 kW |
| Overall L×W×H (approx.) | 10000 × 2800 × 3300 mm |
| Weight (approx.) | 17000 kg |
Note — the −45 °C ~ +70 °C range applies to silicone-oil shelf systems, where the circulating shelf fluid both freezes the product in place and heats it during drying. Some food freeze dryers do not require shelf cooling: their shelves circulate only heated water for the drying (heating) stage, and the product is pre-frozen separately (e.g. in a blast freezer / IQF) before loading. Both configurations are available on request.
FFD Series — Full Range
| Model | FFD-50 | FFD-100 | FFD-125 | FFD-150 | FFD-200 | FFD-240 |
|---|---|---|---|---|---|---|
| Batch capacity (fresh) | 500 kg | 1000 kg | 1250 kg | 1500 kg | 2000 kg | 2400 kg |
| Drying / shelf area | 50 m² | 100 m² | 125 m² | 150 m² | 200 m² | 240 m² |
| Ice-condenser capacity | 600 kg | 1200 kg | 1500 kg | 1800 kg | 2400 kg | 2880 kg |
| Total power (approx.) | 90 kW | 150 kW | 180 kW | 210 kW | 270 kW | 320 kW |
| Weight (approx.) | 9000 kg | 14000 kg | 17000 kg | 20000 kg | 26000 kg | 30000 kg |
Radiant Heating System
Product trays sit between heating plates fed by circulating thermal oil. Heat transfers mainly by radiation — gentle and uniform across every shelf, avoiding hot spots and protecting delicate structures such as berries, flowers and probiotics. Plate temperature is adjustable from −45 °C to +70 °C, so the same machine can freeze product in place and then drive primary and secondary drying.
Construction & Main Components
Drying chamber: horizontal cylindrical chamber in SUS304 stainless steel with reinforcing ribs, mirror-polished inside, with observation window and lighting; silicone-rubber sealed doors give a reliable vacuum seal.
Shelf stack & trolleys: thermal-oil heated plates form the shelf stack; trays load onto the plates and large units use roll-in trolleys on internal tracks for fast loading.
Refrigeration & vacuum: a compressor system (R404A / R507) chills the shelves and the ice condenser; a Roots + rotary-vane vacuum set pulls the chamber to ≤ 10 Pa for rapid sublimation.
Applications
- Fruits & vegetables: strawberries, berries, mango, corn, peas, mushroom, carrot.
- Pet food & treats: chicken breast, beef, duck, liver, fish, shrimp.
- Coffee & tea, seafood, candy & chocolate, probiotics, instant foods, herbs & nutraceuticals.
Why Freeze-Dried
- Retains biological activity and heat-sensitive nutrients.
- Keeps original colour, aroma, taste and shape; rehydrates quickly.
- ~95–99 % moisture removal, light weight and long ambient shelf life, no additives.
Customization & Support
Chamber size, shelf count, tray format, heating/refrigeration capacity and automation (auto-loading, CIP, nitrogen flushing) can be tailored to your product and plant. Installation, commissioning, training and spare parts available.
