Each model of Freeze dryer is equipped with an independent adjustable vacuum pumping system. This core component decides the overall sublimation dehydration efficiency of the whole Freeze-drying workflow and Lyophilization cycle length.
Small-size Bench-top freeze dryer adopts a narrow working pressure range of 10Pa–30Pa, which perfectly matches delicate raw material Lyophilization such as thin rose flower tea petals and ultra-thin ginseng slices.
Medium and large size Industrial lyophilizer expand adjustable working pressure range to 10Pa–133Pa, suitable for high-volume thick raw material Freeze-drying including seafood chunks and compact pet meat cubes.
When the internal vacuum pressure of a Vacuum freeze dryer is controlled at the low 10Pa limit value, the sublimation velocity of material ice crystals accelerates properly, reasonably shortening the total Freeze-drying time of the Freeze dryer.
Excessively low vacuum pressure will raise the hourly power consumption of the whole Freeze drying machine. Production operators need to set precise vacuum parameters according to raw material thickness and internal water content to balance efficiency and energy cost.
Thick seafood blocks and large bulk pet food raw materials require higher preset working pressure inside Industrial freeze dryer, preventing uneven internal Lyophilization dehydration inside thick solid raw materials.
The limiting vacuum index of mini Bench-top freeze dryer can reach stable 10Pa, while extra-large Industrial lyophilizer maintains steady limiting vacuum at 15Pa to adapt long-duration continuous Freeze-drying mass production.
Improper vacuum parameter setup inside any Freeze dryer will cause irreversible finished product defects after Lyophilization processing, including raw material shrinkage, surface discoloration and incomplete internal dehydration.
