Vacuum Drying Oven
(a)10 series
Lab Scales Desktop(Freeze-dried material 1.5-2KG)
(b)12 series
Lab Scales Vertical(Freeze-dried material 2KG)
(c)18 series
Scientific Research Scales(Freeze-dried material 3KG)
2.Pilot Freeze Dryer:
0.2m²/0.3m²/0.5m²/1m²/2m²/---Pilot Scales(Freeze-dried material 3KG-20KG)
3.Customization: set up the specifications you need
(a)Freeze-dried Area
(b)Freeze-dried Weight
(c)Freeze-dried Material
(d)Interlayer Quantity/Size
(e)Cold Trap Temperature
Description
Technical Parameters
A vacuum drying oven is a specialized piece of equipment utilized in various industries for the purpose of removing moisture and volatile components from materials under vacuum conditions. This advanced drying technique offers several advantages over traditional drying methods, making it a preferred choice for numerous applications.
They are widely used in the pharmaceutical, chemical, food processing, and electronics industries. In the pharmaceutical industry, they are essential for drying sensitive drugs and APIs (Active Pharmaceutical Ingredients) without compromising their purity or stability. In the chemical industry, they are used for the removal of solvents from chemical reactions and preparations. Food processors utilize them for the dehydration of foods, preserving their nutritional value and extending shelf life. Electronics manufacturers rely on these ovens for the drying of components and assemblies, ensuring high-quality performance and reliability.
Parameters
| NO. | AC31-1 | AC31-2 | AC31-3 | AC31-4 | AC31-5 | AC31-6 |
| Model | DZF-6010 | DZF-6020 | DZF-6050 | DZF-6090 | DZF-6210 | DZF-6500 |
| Power Supply (V/Hz) | 220/50 | |||||
| Shell Material | Spray-paint Anti-corrosion | |||||
| Liner Material | SS304 | |||||
| Temp. Range (°C) | RT+10~200 | |||||
| Vacuum Degree (Mpa) | 0.098 | |||||
| Temp. Stability (°C) | ±1.0 | |||||
| Temp. Accuracy (°C) | 0.1 | |||||
| Working Temp. (°C) | +5~40 | |||||
| Input Power (W) | 500 | 800 | 1500 | 2000 | 4000 | 4000 |
| Chamber Capacity (L) | 8 | 25 | 55 | 90 | 215 | 430 |
| Shelves (Pcs) | 1 | 2 | 3 | 4 | ||
| Time Range (Min) | 1~9999 | |||||
| Optional Configuration | LED observe light, Color customization, Five-sides heating, Cold trap or Vacuum tower, Anti-reflux flask. | |||||
Applications
Fruit & Vegetable
To make various dried fruits and vegetables. In a vacuum environment, the water in fruits and vegetables can be quickly evaporated while retaining the color, taste, and nutritional content of the food. This drying method not only facilitates storage and transportation of dried fruits and vegetables, but also maintains the original flavor and nutritional value of the food.
Meat and Seafood
Vacuum drying boxes are also suitable for drying meat and seafood. By reducing environmental pressure and appropriate heating, vacuum drying can effectively remove moisture from meat and seafood, reduce their moisture content, and prevent bacterial growth, achieving a preservative effect. This drying method gives meat and seafood products a longer shelf life.
The Dairy
Converting liquid dairy products into powder form, such as milk powder. By vacuum evaporation of water, the water in liquid dairy products is quickly removed while retaining the nutritional components and flavor of the dairy products. This drying method is convenient for the storage and transportation of dairy products, as well as for consumer use.
Health food & Traditional Chinese Medicine
Vacuum drying boxes also play an important role in the production of health food and traditional Chinese medicine. By vacuum drying, the physiological activity and nutritional content of the material can be maintained, while removing excess water and improving the quality and stability of the product. This is crucial for maintaining the efficacy and quality of health foods and traditional Chinese medicine.
Comparison
It operates by creating a low-pressure environment within a heated chamber, facilitating the evaporation of moisture and volatile components from materials at relatively low temperatures. This approach minimizes the risk of thermal degradation, making it ideal for heat-sensitive substances. The key advantages lie in its versatility-suited for a wide range of industries from chemicals and electronics to pharmaceuticals and food processing. By removing oxygen or substituting it with inert gases, the oven further protects sensitive materials from oxidation, enhancing the quality of the final product. Moreover, vacuum drying can be applied to a variety of material forms, including powders, pastes, and solid objects, providing a flexible solution for diverse drying needs. The controlled environment ensures consistent results and makes it an excellent choice for delicate materials requiring precise handling.
In contrast, a Freeze-Drying Machine focuses on the sublimation process, directly converting frozen water within materials into vapor without passing through the liquid state. This technique preserves the structural integrity and biological activity of samples, crucial for applications in pharmaceuticals, biotechnology, and food preservation. Freeze-drying enables the production of lightweight, stable, and easily rehydrated products, extending shelf life and maintaining original qualities such as taste, texture, and nutritional content. Another significant advantage is its ability to handle large volumes of material, making it scalable for industrial-scale production. The low-temperature processing minimizes heat-induced denaturation, preserving the delicate structures of living organisms and sensitive biomolecules. Furthermore, the dried product is often porous, allowing rapid and uniform rehydration when needed, ideal for quick-dissolving formulations and convenience foods.
Differences Between Vacuum Dried & Freeze-Dried Food
In the realm of food preservation, two prominent techniques stand out: vacuum drying and freeze-drying. Both methods utilize a vacuum drying oven but differ significantly in their processes and resulting product characteristics.
Vacuum Drying Method
Vacuum drying involves removing moisture from food by exposing it to a vacuum environment within an oven. This process typically operates at temperatures below those used in conventional drying methods, helping to preserve more of the food's original color, flavor, and nutritional content. However, vacuum drying still involves higher temperatures compared to freeze-drying, which can lead to some thermal degradation of the food's structure and nutrients. The resulting product is typically denser and has a slightly different texture compared to freeze-dried food.
Freeze-Drying Process
Freeze-drying, on the other hand, is a more gentle and sophisticated preservation technique. It begins with freezing the food solid at extremely low temperatures, typically below -30°C. Once frozen, the food is placed in a drying oven where the ice crystals sublime directly into water vapor, bypassing the liquid state. This process occurs at very low temperatures and pressures, minimizing thermal and oxidative damage to the food. The result is a lightweight, porous product that retains its original shape, color, flavor, and most importantly, its nutritional value.
The primary difference lies in the preservation of the food's qualities. Freeze-dried food is often preferred for its superior retention of nutrients, taste, and texture. It also has a longer shelf life and requires no refrigeration, making it ideal for emergency preparedness, backpacking, and space missions. In contrast, vacuum-dried food, while still a good preservation method, may not retain the same level of quality and nutritional value as freeze-dried food.
In summary, both vacuum drying and freeze-drying offer effective ways to preserve food, but freeze-drying stands out for its ability to produce a higher-quality, more nutrient-dense product.
Design Features
A vacuum drying oven is a specialized piece of laboratory and industrial equipment designed to remove moisture or other volatile substances from samples under reduced pressure conditions. Unlike conventional ovens that rely on heat alone, they operate by lowering the atmospheric pressure inside the chamber, which in turn reduces the boiling point of water and other solvents. This allows materials to dry at lower temperatures, minimizing the risk of thermal degradation or oxidation, making it particularly suitable for heat-sensitive or easily oxidizable substances such as pharmaceuticals, chemicals, electronics components, and biological samples.
The core components include an insulated heating chamber, a vacuum pump to create and maintain the low-pressure environment, and a control system to monitor and adjust temperature and pressure parameters. The heating elements are typically distributed evenly to ensure uniform temperature distribution throughout the chamber, while the vacuum system efficiently evacuates air and moisture. Safety features such as over-temperature protection, pressure sensors, and leak-proof seals are commonly integrated to ensure reliable operation.
This technology offers several advantages, including faster drying times compared to ambient pressure methods, preservation of sample integrity, and the ability to process materials that might otherwise decompose or react at higher temperatures. Vacuum drying ovens are widely used in research and development, quality control, and manufacturing processes across industries such as pharmaceuticals, food science, materials engineering, and aerospace. Their versatility and precision make them an indispensable tool for applications requiring gentle yet effective dehydration or solvent removal under controlled conditions.
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