10×LG-200 Vacuum Freeze-drying equipment – Industrial-Scale Freeze Dryer
The 10×LG-200 Vacuum freeze-drying equipment is a state-of-the-art industrial freeze dryer designed for large-scale food processing, agricultural products, and high-value nutritional ingredients. Manufactured by Shenyang Aerospace Xinyang Quick-Frozen Equipment Manufacturing Co., Ltd., this system integrates decades of aerospace-derived technology and advanced food processing expertise, ensuring maximum efficiency, product quality, and reliability.
Freeze-drying, also known as lyophilization, is a dehydration process that removes moisture from frozen products under high vacuum conditions. Unlike traditional drying methods, freeze drying allows water in the product to sublimate directly from ice to vapor, preserving the natural shape, color, texture, aroma, and nutrients. The 10×LG-200 system is ideal for industrial-scale operations where consistent quality and high throughput are essential.
The 10×LG-200 Vacuum Freeze Dryer consists of ten LG-200 drying chambers, each with its own:
High-efficiency condenser (cold trap)
Advanced vacuum system
Radiant heating plate assembly
Intelligent automatic control system
This modular configuration allows flexible production scheduling. While some chambers are in operation, others can undergo maintenance or cleaning, enabling continuous processing without production downtime. The system is designed to meet the growing demands of the global freeze-dried food market, providing reliable performance for export-oriented and high-volume production facilities.
The 10×LG-200 system is engineered for performance and efficiency. Typical specifications include:
| Parameter | Specification |
|---|---|
| Drying chamber model | LG-200 |
| Number of chambers | 10 units |
| Nominal drying area | 200 m² per chamber |
| Heating method | Radiant aluminum alloy plates |
| Heating plate temperature | Ambient to 120°C |
| Cold trap temperature | –30°C to –40°C |
| Operating vacuum | 30–133 Pa |
| Vacuum pumping time | 15–20 minutes (from atmospheric pressure to 1 Torr) |
| Typical drying cycle | 12–24 hours (product-dependent) |
| Production capacity | Varies by product type and moisture content |
The system features high water vapor capture efficiency, precise temperature control, and stable vacuum maintenance, ensuring uniform drying and optimal product quality across all ten chambers.
The 10×LG-200 vacuum freeze dryer is suitable for a wide range of industries and products, including:
Freeze-dried fruits: strawberries, blueberries, apples, mangoes
Freeze-dried vegetables: peas, carrots, mushrooms, corn
Instant foods: soups, noodles, ready-to-eat meals
Premium pet foods and snacks
Herbal extracts and medicinal plants
Nutritional and health foods
Freeze-dried products retain excellent rehydration properties, lightweight packaging, and long shelf life, making them ideal for export, emergency food, outdoor meals, and high-end snacks.
The 10×LG-200 system is designed for safe, efficient, and automated operation. A typical freeze-drying cycle includes the following stages:
Products are cleaned, cut, and pre-processed according to the required specifications. Proper pre-treatment ensures uniform drying and high-quality final products.
Prepared materials are evenly loaded onto trays and placed on product carts. The carts are then moved into a freezing tunnel or cold storage, where temperatures are lowered to –25°C or below, ensuring complete freezing before drying.
Frozen carts are transferred into the drying chambers. After sealing the doors, the vacuum system quickly lowers chamber pressure while the cold trap condenses sublimated water vapor into ice. Radiant heating plates gently supply controlled heat to sublimate ice into vapor without damaging the product structure.
After the cycle, sterile air or nitrogen is introduced to normalize chamber pressure. The door is opened, and dried products are removed for inspection and packaging. Empty trays are cleaned and returned to the loading area for the next production cycle.
High Production Capacity: With ten drying chambers, the system supports continuous, large-scale production.
Precision Control: Automated temperature and vacuum control ensure uniform drying and high product quality.
Energy Efficiency: Radiant heating plates and advanced cold traps reduce energy consumption while maintaining optimal drying conditions.
Water Preservation: Sublimation retains nutrients, flavor, and structural integrity.
Flexible Operation: Modular chambers allow maintenance without halting production, increasing uptime.
Global Compliance: Designed for international food safety and industrial standards, suitable for export markets worldwide.
Q1: What is the main advantage of vacuum freeze drying over hot-air drying?
A1: Freeze drying preserves the original shape, color, nutrients, and flavor while providing excellent rehydration properties, which hot-air drying cannot achieve.
Q2: How long does a typical drying cycle take?
A2: The cycle generally lasts 12–24 hours, depending on the product type, moisture content, and tray thickness.
Q3: Can the 10×LG-200 system handle continuous industrial production?
A3: Yes. Its ten-chamber configuration allows flexible scheduling, high throughput, and uninterrupted production.
Q4: What maintenance is required?
A4: Regular inspection of the vacuum pumps, heating plates, and refrigeration units ensures reliable operation and a long service life.
The 10×LG-200 vacuum freeze-drying equipment represents a top-tier solution for industrial freeze-dried food production. Its aerospace-inspired engineering, precise automation, and high-capacity modular design make it ideal for export-focused food processing factories, herbal product manufacturers, and high-value nutrition producers.
By combining efficiency, reliability, and product quality, the 10×LG-200 system supports manufacturers in meeting global demand for premium freeze-dried products, from fruits and vegetables to ready-to-eat meals and nutritional ingredients.
10 × LG-200 Vacuum Freeze-drying equipment: High-Capacity Industrial Lyophilization System
The 10 × LG-200 vacuum freeze-drying equipment configuration represents a large-scale industrial freeze-drying system consisting of ten LG-200 freeze-drying units operating in parallel or sequential cycles. This setup is ideal for high-capacity production in the food, pharmaceutical, biotechnology, and agricultural processing industries.
Freeze drying, or lyophilization, is a dehydration process that removes water from frozen products through sublimation under vacuum conditions. Ice within the product transitions directly from solid to vapor without melting, preserving the original structure, color, flavor, and nutritional content.
By combining ten LG-200 Freeze Dryers, manufacturers achieve maximum production efficiency, flexible scheduling, and consistent product quality. This configuration is particularly suited for facilities that require continuous high-volume freeze-drying operations.
Overview of LG-200 Vacuum Freeze-Drying Equipment
The LG-200 Vacuum Freeze Dryer is a large industrial lyophilizer designed for medium-to-large scale production. Each unit integrates multiple systems to ensure efficient, stable, and high-quality drying.
Freeze-drying chamber: Stainless steel horizontal cylindrical design for hygienic and durable operation.
Ice condenser (cold trap): Captures sublimated vapor efficiently at –30°C to –45°C.
Vacuum pumping system: Maintains low-pressure conditions necessary for sublimation.
Heating system: Radiant heating plates or shelves provide controlled energy input.
Refrigeration system: Supports pre-freezing and condenser operations.
Automatic control system: PLC or PC-based system monitors and records key process parameters.
Tray and material handling system: Ensures smooth loading/unloading of products.
When configured as 10 × LG-200, the system allows simultaneous or staggered operation of ten drying chambers, multiplying production capacity while maintaining uniform process control.
Working Principle of 10 × LG-200 Vacuum Freeze Dryers
The freeze-drying process consists of three main stages:
Raw materials are cleaned, cut, and evenly distributed on trays. Proper preparation ensures uniform freezing and efficient sublimation.
Products are frozen at –35°C to –45°C to solidify moisture. Ice crystal formation during this stage is critical for effective sublimation in the drying chamber.
The chamber is evacuated to low pressure. Heat is applied gradually to enable ice sublimation. Water vapor moves toward the cold trap where it condenses as ice.
Residual moisture is removed by slightly increasing the shelf temperature while maintaining vacuum. Final moisture content typically falls below 5%, ensuring long shelf life and stable product quality.
Main Components and System Configuration
Each LG-200 chamber is stainless steel, with radiant heating shelves for uniform energy transfer. Large corridors allow for easy tray handling, cleaning, and maintenance.
Each condenser operates at –30°C to –45°C, capturing sublimated water vapor efficiently. Multiple condensers in a 10-unit system allow continuous high-volume operation without bottlenecks.
The vacuum system rapidly evacuates the chamber and maintains a stable low-pressure environment throughout the freeze-drying cycle. In a 10 × LG-200 configuration, pre-vacuum and holding pumps are scaled to support all ten chambers simultaneously.
Heating: Radiant plates with precise temperature control (ambient to 120°C)
Refrigeration: Industrial compressors maintaining condenser temperatures and pre-freezing stages
Energy efficiency: Large systems often employ closed-loop water or nitrogen heating circuits to save energy
Modern PLC or PC-based control systems monitor:
Chamber pressure
Shelf temperature
Condenser performance
Vacuum stability
Alarm and safety events
Advanced systems can also record process data for QA and regulatory compliance.
Advantages of 10 × LG-200 Vacuum Freeze-Drying Equipment
Massive Production Capacity – Ten chambers increase throughput for high-volume industrial operations.
Parallel Operation Flexibility – Individual chambers can run different processes, enabling staggered production schedules.
High Operational Reliability – Even if one unit requires maintenance, others continue production.
Consistent Product Quality – Uniform heat distribution and stable vacuum ensure all batches maintain the same physical and chemical properties.
Reduced Labor Costs – Automated loading, unloading, and control reduce manual intervention.
Typical Technical Specifications of LG-200 Units
| Parameter | Typical Value |
|---|---|
| Model | LG-200 Vacuum Freeze Dryer |
| Drying Area per Chamber | 200 m² |
| Chamber Material | Stainless steel |
| Tray Material | Aluminum alloy |
| Heating Method | Radiant shelves |
| Shelf Temperature | Ambient to 120°C |
| Condenser Temperature | –30°C to –40°C |
| Working Pressure | 30–133 Pa |
| Vacuum Limit | ≤ 20 Pa |
| Typical Batch Capacity | 1500–2500 kg |
| Typical Drying Time | 12–24 hours |
Total system capacity for 10 units is approximately 10× single-unit capacity, ideal for industrial-scale freeze-drying operations.
Applications
Fruits: strawberries, blueberries, mango
Vegetables: peas, corn, carrots
Seafood and meat products
Ready-to-eat meals, soups, and instant foods
Coffee, tea, and beverage powders
Vaccines
Injectable drugs
Antibiotics
Biological materials and enzymes
Microbial cultures
Probiotics
Diagnostic reagents
Herbs, medicinal plants, specialty crops
Industry Trends and Future Developments
Energy-efficient refrigeration and heating
Advanced automation with PLC/PC control
Remote monitoring and process optimization
Modular systems for flexible production scaling
Improved condenser efficiency for high-volume systems
The 10 × LG-200 vacuum freeze-drying equipment is at the forefront of modern industrial freeze-drying technology, providing maximum capacity, process reliability, and high-quality product output for large-scale industrial operations.
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