Vacuum Freeze Dryer for Food

Vacuum freeze-drying technology is widely used in various fields. The main technology used in freeze-dried foods is vacuum freeze-drying, which is a physical dehydration technique. Water exists in three phases: solid, liquid, and gas. At a temperature of 0.01℃ and a pressure of 610Pa, water exists in a state where all three phases coexist. The three phase curves are called the (OS) sublimation curve, (OL) dissolution curve, and (OK) vaporization curve, respectively. Sublimation is the process by which a substance changes directly from a solid state to a gaseous state without passing through a liquid state. When the pressure is below 610Pa, if ice is heated, it can only sublimate directly into a vapor state, bypassing the liquid state. Vacuum freeze-drying is based on this principle, which is the theoretical basis of freeze-dried foods.

Products dried using this process retain their 100% natural characteristics, with no alteration in shape or color; nutritional content and flavor are fully preserved while the product acquires a crisp texture, enhancing the eating experience. Matton freeze-dryers are widely used in the food industry, suitable for the freeze-drying of fruits, vegetables, fruit juices, meat, seafood, confectionery, dairy products, coffee, and pet food.

Matton Machinery ‘s Freeze Drying Machine

Matton Machinery is a pioneer in the production of freeze-drying machines. Our freeze dryers are used in various countries and food industries worldwide, and the quality of products produced by FD (Freeze Drying) meets the food safety licensing regulations of the United States (FDA), Japan (FSLJ), the European Union (FIS), and the United Kingdom (BRC).

Freeze Dryer Catalog

item	unit	FD-5	FD-10	FD-20	FD-30	FD-50	FD-75	FD-100	FD-120	FD-200
Shelf area	M2	5	10	20	30	50	75	100	120	200
Condensation capacity	L	60	150	300	450	600	900	1200	1500	2500
Capacity	KG	50	120	240	350	600	900	1200	1500	2500
Machine temp.	℃	-45-120
vacuum	Pa	10
anti-frost		showering and watering
working environment		temperature 5to 35 relative humidity ≤ 80
cooling water		≤ 28

Matton Machinery can design a complete production line for you.

When you want to build a freeze-dried food factory, you will need:
1. Infrastructure: (Production workshop, raw material slow-freezing warehouse, finished product warehouse, office building, parking lot, open storage yard).

2. Utilities: (Boiler, air compressor, power transformer, water supply system, sewage treatment, underground sewage system, lighting).

3. Low-temperature storage: (-18℃, area x00㎡)

4. Food pre-processing equipment: (Food washing line, slicer, conveyor line, etc.)

5. Vacuum freeze-drying equipment: (Drying chamber, vacuum pump set, heat medium pump set, freezing system, refrigeration unit, electrical control system).

6. Food post-processing and packaging equipment: 1.5 million RMB. (Conveyor line, metal detector, sorting machine, packaging machine).

7. Other estimated costs.
Matton Machinery will provide you with quotes and machines for No. 3-No. 6, and offer suggestions for other projects.

Key Benefits of Commercial Freeze Dryers

Investing in industrial-grade freeze-drying technology is a strategic move that can revolutionize your production capacity and significantly improve product profit margins. Furthermore, freeze-dried fruit is increasingly being used as a natural additive in various foods, such as freeze-dried strawberries in oatmeal. Commercial freeze dryers remove moisture while completely preserving the physical and chemical structure of the product, thus offering unparalleled advantages over traditional heat drying and standard refrigeration methods.

Extended Shelf Life

Moisture threshold below 3%：Industrial vacuum freeze drying can reduce residual moisture to an optimal level between 1% and 3%. Under this dry condition, biological activity completely ceases, helping to extend shelf life.

Stability for up to 25 years: When sealed with appropriate moisture-proof and oxygen-proof packaging, freeze-dried products can maintain stability for 15 to 25 years at room temperature.

Eliminate reliance on the cold chain: Once raw materials have completed their sublimation cycle, there is no need for energy-intensive refrigeration or refrigerated transportation. This significantly reduces warehousing costs and allows you to expand your distribution reach to global markets without worrying about losses due to temperature variations.

Preservation of Nutritional Value

97% Nutrient Retention: Because ice is directly converted into vapor at sub-zero temperatures during the initial drying process, over 97% of the raw material’s nutrients, active enzymes, and antioxidant compounds are retained.

Flavor and Aroma Integrity: Volatile aromatic compounds—molecules that give the product its unique aroma and flavor—are locked within the frozen structural matrix and will not evaporate upon heating. Therefore, freeze dryers are the perfect partner for freeze-dried coffee, preserving its natural, rich flavor and original color.

How to invest in a freeze dryer?

Larger freeze dryers generally offer better output and higher cost-effectiveness. However, international shipping of freeze dryers involves high costs and complexities. Considering all factors, the 2600kg capacity MTFD-200R model would be the best choice.

Model		MTFD–200/R
Shelf area (M2）		200
Condensation capacity: (Kg / batch)		2500L
Capacity		2600kg
Heat system		Swedish brand Alfa Laval heating system * Siemens PID control valve
Plate heating temperature		Normal Temperature- 120℃
Vacuum pump group	Pre-pumped vacuum pump	Leybold Rotary -vane vaccum pump
	Holding vacuum pump	Leybold Roots pump
Refrigeration unit	Single-machine double-stage screw unit	Bitzer/ Refcomp/ Fusheng
Vacuum level	13Pa
Condenser	-45℃
Chamber(m)	17.5*2.5*3.2

How to Choose the Best Commercial Freeze Dryer

Choosing the right industrial freeze dryer is a long-term capital decision that impacts factory productivity, energy consumption, and final product quality. With a wide variety of machine configurations available, understanding how to evaluate technical specifications is crucial to ensuring your investment is perfectly suited to your operations.

Criteria for Selection

When comparing industrial freeze dryers, in addition to price, analyze the following core engineering metrics:

Condenser Capacity and Shelf Area: A common mistake is purchasing a machine solely based on shelf space. Your ice condenser must have sufficient heat capacity to capture all sublimated moisture from maximum product load within 24 hours. If the condenser is filled with ice before the main drying stage is complete, chamber pressure will rise, causing product melting and collapse.

Refrigeration System Architecture: High-capacity production requires a powerful, multi-stage refrigeration system. Choose equipment equipped with dual independent refrigeration loops. Redundant or split compressor systems allow the machine to maintain deep cooling (down to -60°C or lower) even under high steam loads, avoiding unplanned downtime.

Temperature Control Accuracy: Sublimation rate depends on applying gentle, uniform heat to the tray under vacuum conditions. Most manufacturers currently neglect the fluid design within the heating baffles; Matton’s heating baffles are rationally designed to ensure excellent heating at every point.

Vacuuming and Vacuum Stability: The vacuum pump assembly must be able to quickly reduce chamber pressure to below 10 Pa and maintain stability. High-end industrial machinery uses multi-stage Roots vacuum pumps, paired with rotary vane or dry vacuum pumps, to maximize efficiency and shorten cycle time.

It is worth noting that most manufacturers currently use resistance vacuum gauges. These vacuum machines lose accuracy under temperature influences, leading to increased vacuum levels inside the freeze dryer and preventing complete sublimation of the product. Therefore, Matton uses its patented capacitive vacuum gauge to ensure both vacuum levels and product quality.

A Leading Freeze Dryer Brand

For companies seeking the optimal balance between cutting-edge mechanical engineering, robust manufacturing quality, and a realistic return on investment, MATTON Machinery has become a leading global exporter.

MATTON bridges the gap between high-end European engineering and cost-effective, scalable production.

Furthermore, each MATTON unit undergoes rigorous Factory Acceptance Testing (FAT) before international shipping, ensuring seamless plug-and-play installation in your production facility.

Freeze Dryer Factory & Successful Showcase

Whether you are expanding a commercial food brand or processing high-value biological compounds, our sublimation machinery adapts seamlessly to diverse product lines:

• Food Processing Industry: Perfect for premium freeze-dried fruits (strawberries, durian, mangoes), vegetables, high-protein meats, seafood, instant specialty coffees, and pet treats.

• Nutraceuticals & Herbal Extracts: Ideal for heat-sensitive supplements, cordyceps, royal jelly, probiotics, and botanical extracts where maintaining active compound bio-viability is mandatory.

• Probiotic preparation: Suitable for the preparation of probiotics and highly stable pilot-scale laboratories.

Quality Control for MATTON Freeze-Drying Equipment

MATTON freeze-drying equipment is manufactured in strict accordance with CE, EAC, ASME, and ISO9001 standards. The equipment utilizes components from top global brands, such as Bitzer, RefComp, Leybold, Danfoss, Siemens, and Schneider. All welded joints undergo ultrasonic non-destructive testing (NDT), and the complete system undergoes a 24-hour pressure test prior to shipment.