Freeze drying is probably the slowest and most expensive way of drying foodstuffs.

The resulting quality and flavour however can make it highly worthwhile. As the water in the food freezes and forms ice crystals, it separates from the other chemical components including minerals and vitamins. When the ice is then removed as vapour during freeze-drying, what is left is in a concentrated form and most of the cell structure is left intact.

Foods can be freeze-dried in almost all our machines but the type and size depends on whether it is for personal use or as part of a commercial operation. We can supply a small bench top machine to process a half-kilo load, right up to the largest that could dry one thousand kilos of product over forty-eight hours.

If we do not have a model that meets your needs, designing and building to customer requirements is our speciality.

Send us as much information as possible on what you wish to freeze dry, including volume per load and we will send you details of what we can offer.