Vacuum Control for Freeze Dryer Operation

Vacuum degree is one of the most critical operating parameters of freeze dryer. In the sublimation drying phase, food freeze dryer must keep stable low-pressure vacuum environment inside the drying chamber to sustain continuous ice sublimation. If vacuum degree of vacuum freeze drying equipment is insufficient, ice sublimation speed slows down significantly, freeze drying time becomes longer and energy consumption rises sharply. There are many reasons for vacuum dropping on freeze dryer: aging sealing ring, pipeline leakage, abnormal vacuum pump or too thick frost on condenser. Operators should monitor vacuum gauge data regularly when fruit and vegetable freeze dryer is running. Once vacuum value drops abnormally, operators need to stop feeding and carry out troubleshooting. Good vacuum management can reduce waste of raw materials, cut power cost and guarantee stable continuous running of freeze drying production line.