Compact, integrated meat dicing Load, compress, feed and dice the meat in a compact workstation.
Feed ram → cutting grid → cross-cut knife The grid forms square meat strands. The cross-cut knife separates individual cubes into the tray.
Uniform meat cubes, ready for tray loading Inspect the separated meat cubes, then prepare the filled trays for rack loading.
Load the trays onto the open, double-row rack Spread the product evenly and place the trays on the rack support arms.
Move the loaded rack into the freezer The transfer trolley carries the rack from the preparation room to the upper-left freezer.
Store the frozen product until its drying batch is scheduled Freezer storage: 5,000 kg. SJ-FFD-50 reference batch load: 500 kg.
Pre-cool the dryer before taking product out of storage Suggested loading preparation: shelves −15 to −25°C; internal cold trap −45°C.
Move the frozen rack to the prepared dryer The lower transfer trolley supports the upper material rack during transport.
Align the external trolley with the chamber rails Match the rail spacing and transfer height before moving the upper rack.
Roll the upper rack into the chamber The rack and trays enter between two stationary shelf banks. The trolley stays outside.
Withdraw the empty transfer trolley Only the upper rack and product trays enter the chamber. The floor trolley retreats.
Close the door and start the validated drying recipe Confirm the seal, internal cold-trap readiness and control interlocks before evacuation.
Water vapor moves to the INTERNAL rear coil bank Ice sublimates from the product and deposits on the refrigerated serpentine coils.
Reduce residual moisture to the validated endpoint Continue the recipe and verify the required moisture or water-activity endpoint.
Return the upper rack onto the external trolley After controlled repressurization, open the door and reconnect the trolley for unloading.
Inspect and seal in moisture-barrier packaging Complete the batch with inspection, weighing and moisture-protective sealing.