SJ-FFD-20 Contact-Heated Industrial Food Freeze Dryer - 20 m2, Approx. 200 kg/batch

Model designation: SJ-FFD-20 is the primary public model. SJIA-FFD-20 may appear in factory records, quotations or earlier technical documents; both refer to the same SJIALAB equipment family.

Image note: The displayed equipment image is a configuration reference for the FFD-5 / FFD-10 / FFD-20 contact-heating family. Final chamber, shelf-stack and skid arrangement are confirmed in the approved general arrangement.

FFD-20 compact industrial food freeze dryer overview

SJ-FFD-20 provides 20 m2 of usable shelf area and an approximate fresh-material planning load of 200 kg/batch. It uses direct-contact temperature-controlled shelves: food trays sit on the silicone-oil plates so heat moves by conduction during primary and secondary drying.

This platform can be reviewed for in-chamber freezing with shelves operating from -50 to +70 deg C. A heating-only water-shelf configuration can also be engineered when the product is frozen separately in a blast freezer or IQF system before loading.

FFD-20 key specifications

Planning note: Power, dimensions, weight, refrigerant package and final component selection are indicative engineering values. Confirm them for the destination, product, utilities and signed technical quotation.

Where the FFD-20 fits in the FFD range

Mid-volume production bridging commercial H models and cart-based FFD-50+. The compact FFD-5, FFD-10 and FFD-20 use a single contact-heated shelf stack. FFD-50 and larger systems move to the radiant-heating, cart-and-tray architecture used for higher factory throughput.

Food applications and process limits

Typical projects include sliced fruit and vegetables, meat or seafood pieces, pet treats, herbs, coffee or tea ingredients, prepared foods and selected nutritional ingredients. The reference fresh load is not a guaranteed loading value: initial moisture, piece thickness, kilograms per tray, pre-freezing, condenser duty, target moisture or water activity and cycle time all affect the practical batch.

How to size the project and compare energy use

Provide fresh kilograms per batch and per day, initial moisture, cut size or fill depth, tray loading, freezing method, target moisture or water activity, packaging format, operating schedule and site utilities. Installed power is an electrical-service value, not average consumption. Compare projects using measured or estimated kWh per batch and kWh per kilogram of water removed, including any external pre-freezing and packaging-room utilities.

Engineering, manufacturing and project support

SJ has approximately 15 years of freeze-drying engineering experience in China across laboratory, pilot, pharmaceutical and food systems. Project review can cover the URS, general arrangement, utility schedule, material and component scope, control functions, FAT items, documentation, packing, installation guidance, commissioning and recommended spare parts. Final obligations are defined in the signed technical agreement.

Compare models and request sizing

Compare all compact and large-capacity models on the industrial food freeze dryer series page. For higher cart-based throughput, continue to FFD-50. A useful RFQ includes the product, real loading basis, daily output, freezing method, factory layout, electrical supply and sanitation requirements.