The creator of instant food.
The method of freezing materials with high moisture content and removing moisture through sublimation under low temperature and vacuum conditions is called vacuum freeze-drying (freeze-drying). This method, which has been widely used in the fields of microbiology, medicine, and pharmacy, has now become an essential device for the production of preserved instant foods such as cup noodles and instant miso soup. With a vacuum freeze-drying device, it is possible to dry beef, shrimp, vegetables, and other ingredients while maintaining their original shape, without compromising the natural aroma and flavor of soup ingredients or juice materials, and to obtain excellent instant foods with superior rehydration properties. Please feel free to inquire about food drying. We will take full responsibility from planning to delivery. 【Features】 ○ Adoption of direct expansion type, making it an energy-saving device ○ High-quality products can be produced due to the ability to achieve low temperatures For more details, please contact us or download the catalog.
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【Features】 ○ Helps reduce initial costs ○ Easy movement from the kitchen to the post-processing room with a monorail system ○ Utilizes a special plate heater for efficient drying ● For more details, please contact us or download the catalog.
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