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Compact, integrated meat dicing
Load, compress, feed and dice the meat in a compact workstation.

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Feed ram → cutting grid → cross-cut knife
The grid forms square meat strands. The cross-cut knife separates individual cubes into the tray.

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Uniform meat cubes, ready for tray loading
Inspect the separated meat cubes, then prepare the filled trays for rack loading.

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Load the trays onto the open, double-row rack
Spread the product evenly and place the trays on the rack support arms.

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Move the loaded rack into the freezer
The transfer trolley carries the rack from the preparation room to the upper-left freezer.

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Store the frozen product until its drying batch is scheduled
Freezer storage: 5,000 kg. SJ-FFD-50 reference batch load: 500 kg.

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Pre-cool the dryer before taking product out of storage
Suggested loading preparation: shelves −15 to −25°C; internal cold trap −45°C.

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Move the frozen rack to the prepared dryer
The lower transfer trolley supports the upper material rack during transport.

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Align the external trolley with the chamber rails
Match the rail spacing and transfer height before moving the upper rack.

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Roll the upper rack into the chamber
The rack and trays enter between two stationary shelf banks. The trolley stays outside.

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Withdraw the empty transfer trolley
Only the upper rack and product trays enter the chamber. The floor trolley retreats.

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Close the door and start the validated drying recipe
Confirm the seal, internal cold-trap readiness and control interlocks before evacuation.

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Water vapor moves to the INTERNAL rear coil bank
Ice sublimates from the product and deposits on the refrigerated serpentine coils.

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Reduce residual moisture to the validated endpoint
Continue the recipe and verify the required moisture or water-activity endpoint.

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Return the upper rack onto the external trolley
After controlled repressurization, open the door and reconnect the trolley for unloading.

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Inspect and seal in moisture-barrier packaging
Complete the batch with inspection, weighing and moisture-protective sealing.