Food Freeze-dryer Vegetable Powder Is Frozen by Vacuum Freeze-dryer Machine

It uses vacuum freeze-drying technology to remove water from fresh vegetables by freezing and sublimation, preserving nutrients and flavor. The dried product can then be milled into fine vegetable powder (milling may require a separate grinder unless your model includes one).

The machine freeze-dries vegetables into lightweight, porous dried pieces. To make a fine powder you will usually need a separate milling or pulverizing step unless you order a model that integrates a grinder.

Key specs: Power 6500 W, Voltage 220 V/50 Hz, Net weight 561 kg, Single gross weight 650 kg, Package size 122 x 95 x 177 cm, Heating method electric, Core component: compressor, Construction material: SUS304 stainless steel.

The unit is rated for 220 V/50 Hz and 6500 W. At 220 V this corresponds to roughly 29.6 A continuous draw; provide a dedicated circuit and breaker sized per local electrical code (a 32 A or appropriately rated circuit is commonly recommended).

Batch capacity varies by vegetable type, slice thickness, initial moisture content and rack loading. For accurate throughput/yield estimates please provide product details to the supplier or consult the machine's technical manual.

Cycle times depend on product, load and process settings—from several hours to multiple days. Leafy items dry much faster than dense root vegetables. Refer to process charts or contact the manufacturer for typical cycle examples for your products.

Most vegetables can be freeze-dried, including leafy greens, root vegetables, peas, corn, tomatoes and herbs. Pre-treatment (blanching, slicing) and drying parameters should be adjusted per vegetable type for best quality.

Freeze-drying removes water at low temperatures under vacuum, which minimizes thermal degradation and oxidation. This method is excellent for retaining vitamins, color, aroma and taste compared with high-heat drying.

The machine is constructed from SUS304 stainless steel, providing good corrosion resistance and hygienic surfaces suitable for food processing.

The unit is described as easy to operate with user-friendly controls. Operators should receive initial training on loading, setting freeze/dry cycles and basic troubleshooting—refer to the user manual for step-by-step instructions.

Allow space for the unit's package size (122 x 95 x 177 cm) and ensure the floor supports the machine's weight (net 561 kg, gross 650 kg). Provide adequate ventilation, a stable level surface, and the specified 220 V/50 Hz power supply. Follow the supplier's installation checklist.

Regular tasks include cleaning trays and chamber with food-safe detergent, inspecting door seals, checking vacuum pump oil and compressor per manufacturer intervals, and replacing filters and worn parts as recommended. Follow the maintenance schedule in the manual.

Specific certifications are not listed in the basic description. Ask the supplier for details on electrical safety, CE/UL certifications, and built-in protections (overload, temperature and vacuum alarms) relevant to your market and installation.

Contact the seller or manufacturer for warranty terms, technical support, spare parts availability and service contracts. They can provide parts lists, recommended spare parts and authorized service options for your region.