Description
The XLF-8 freeze dryer offers wide-scale operational capacity, ideal for commercial food brands and agricultural processing industries. It preserves nutrients, flavor, and texture under −55°C with high vacuum performance below 2 Pa. Equipped with digital controls, large food-grade stainless steel trays, and energy-efficient operation, it is suitable for fruits, vegetables, meat, herbs, desserts, pet food, and research samples.
Technical Specifications:
| Feature | Specification | Feature | Specification |
|---|---|---|---|
| Model | XLF-8 | Type | Freeze Drying Equipment |
| Freeze-Dried Area | 3 ㎡ | Heating Method | Electric Heating |
| Cold Trap Temperature | −55°C | Material | SUS304 Food-Grade Stainless Steel |
| Capacity | 40–42 kg/batch | Core Components | Vacuum System, Heating System, Control System |
| Vacuum | Below 2 Pa | Application | Chemicals Processing, Food Processing, Biological Products |
| Tray Size | 420×898 mm (8 pcs) | Tray Spacing | 45 mm |
| Pump Speed | 6 L/s | Water Collection | 40 kg/24h |
| Noise Level | ≤60 dB | Voltage | 220/380V |
| Dimension (mm) | 827×1100×1350 | Net Weight | 335 kg |
| Packing Size | 940×1290×1600 mm | Gross Weight | 455 kg |
| Power | 4500 W | Test Report | CE |
| MOQ | 1 Unit | Warranty | 1 Year |
| Lead Time | 35 Days | Price | $7632 |
Notes:
- Preserves nutrients, flavor, and texture with professional low-temperature dehydration.
- Digital control system with smart freeze-drying programs.
- Ultimate vacuum below 2 Pa ensures rapid sublimation and high-quality output.
- High-efficiency condensation with −50°C to −60°C cold trap.
- Food-grade stainless steel trays ensure hygiene and durability.
- Energy-optimized compressor for cost-effective operation.
- Low noise ≤60 dB suitable for commercial or laboratory use.
Key Features:
- Suitable for fruits, vegetables, meat, herbs, desserts, pet food, and research samples.
- Multiple shipping options: FOB, CIF, EXW, DDP.
- Large-capacity, fully automated design for industrial-scale freeze-drying operations.
