Food Engineering
Technology Sourcebook

Batch freeze dryer

May 3, 2012

The GEA Process Engineering RAY 2 laboratory-sized batch freeze dryer provides a high-volume capability for the development and small-scale production of food products such as freeze-dried vegetables, fruits, fish and meat and, in a special execution, delicate products such as probiotics and instant coffee. The dryer can operate at pressures down to 0.1mbar and handles high gas levels. It features touch panel control and automatic running with all vital parameters monitored and stored. Tests performed on the unit can be scaled up to full production levels since it uses industrial trays of the same size as full production models.

GEA Process Engineering;

www.geap.com