A large instant freeze-dried fast food factory signed orders for several sets of vacuum freeze dryer, including bench-top freeze dryer for new fast food formula R&D and small industrial freeze dryer for mass lyophilization of vegetable, meat and soup raw materials.
Instant fast food raw materials including mixed vegetables, diced beef, shrimp slices and concentrated soup extract contain plenty of heat-sensitive flavor substances and nutrients, which will lose taste under high-temperature drying, only low-temperature lyophilizer freeze-drying can fully retain original fresh flavor.
Our R&D team optimized temperature control precision of this batch freeze drying machine, narrowing temperature fluctuation range during sublimation stage to avoid loss of natural umami and vegetable vitamins of fast food raw materials.
The small industrial lyophilizer adopts independent separated material trays to prevent cross-flavor contamination between vegetable, meat and seafood raw materials, meeting the factory's mixed multi-type fast food raw material freeze-drying production demand.
Every vacuum freeze dryer is equipped with fully sealed dust-proof drying cavity design, isolating air dust and tiny bacteria, ensuring freeze-dried fast food raw materials meet global instant food hygiene standards.
After putting this batch of freeze dryer into formal operation, the factory will launch a full line of lightweight freeze-dried instant meals, improving product market added value relying on stable low-temperature lyophilization processing technology.
