Cryogenic and Vacuum Systems presents professional equipment for sublimation (lyophilization, freeze drying, cold vacuum drying):

- The unique patented technology and sublimation process preserving up to 100% nutrients in the dried products
- Perfect drying for many years of shelf life
- Versatility of application, simplicity of operation
- Economic efficiency for the success of your business
- The equipment we manufacture is intended solely for business (economic) activity or professional activities in the field of processing raw materials of biological origin.

Freeze drying (sublimation, lyophilization)

is a low temperature dehydration process that involves freezing the product, releasing the pressure, and then removing the ice by freeze drying (or liofilisation, sublimation). Unlike dehydration using most traditional methods, in which water is evaporated using heat, the lyophilized product is of excellent quality, its original vitamins, proteins, other beneficial substances and the shape of the product are preserved as if it were the original product.
Packing of sublimated product

Packing

We developed a special packing for sublimated products
The packing may be customized (incl. size) and branded

Sublimated ice cream

Triple Point

The quality of sublimation depends on maintaining the quality of Low Pressure – it must stay under the Triple Point to keep Ice to Vapor transition and avoid Ice to Water and Water to Vapor transitions.

Freeze drying sublimation power consumption

Power consumption

The mode of the sublimating chamber may be adjusted in wide range:
- from focus on Power economy
- to focus on Maximum quality of the sublimated product

European components for food sublimation chambers

European Components

All system components, such as sensors, pumps, vacuum gauges, refrigeration units, are made in Europe by Europeans (Germany, France, Slovenia).