Food Freeze Dryer

Coffee Freeze-Drying Process with SJ FFD: 3D Process Study

Published 1 min 30 sec 1920 × 1080

Follow roasted-bean grinding, extraction, vacuum concentration, frozen granulation, tray transfer and SJ FFD drying in a 90-second English process concept.

View Product Discuss your application

What this video shows

This original 3D study explains a batch coffee process, not a customer installation or real equipment footage. Concentrate is frozen into slabs, then broken and sieved inside the cold room while frozen. The upper product rack enters the pre-cooled SJ FFD; the separate lower transfer trolley stays outside. Internal refrigerated coils collect sublimated water as ice.

Key facts for equipment selection

  • 90 seconds, English captions, independent rendered process concept.
  • The depicted concentration step is low-temperature vacuum evaporation; freeze concentration is an alternative, not the depicted machine.
  • Frozen slab breaking, granulation and sieving take place before freeze drying.
  • No coffee capacity, universal temperature recipe, energy result or certification is established by the animation.
Coffee process and equipment selection guide Two-page English coffee process PDF SJ FFD industrial model range

English on-screen captions

These captions describe the intended workflow in the animation. They are not a verified voice transcript or a validated process recipe; the selection notes above remain applicable.

Download English captions (WebVTT)

  1. From roasted beans to freeze dried coffee, with S J Scientific.
  2. First, grind the roasted coffee beans. Controlled roller grinding prepares the coffee for extraction.
  3. Extract the soluble coffee with water. Filter the liquid to separate insoluble spent grounds before concentration.
  4. Concentrate the coffee extract under reduced pressure. This animation shows low temperature vacuum evaporation. Freeze concentration is another possible route.
  5. Fill shallow trays with coffee concentrate. In the cold room, freeze the liquid into solid slabs. Confirm complete freezing before the next step.
  6. Inside the cold room, feed the frozen coffee slabs into a breaker and granulator. The frozen material breaks into smaller particles.
  7. Sieve the frozen granules to control particle size and separate fines.
  8. Spread the granules into shallow trays. Load the trays onto the upper product rack while keeping the coffee frozen.
  9. Pre-cool the dryer before transferring the frozen rack. Use loading conditions established for this coffee formulation, and minimize transfer time.
  10. Dock the trolley. Roll only the upper rack inside.
  11. Close the chamber and begin the vacuum drying cycle. Ice sublimates from the coffee. Water vapor travels to the internal refrigerated coils and collects there as ice.
  12. After drying, protect the porous coffee granules with moisture barrier packaging.

Related posts on our official channels