Benefits of the vacuum dryed products

- Light weight (up to 10 times lighter than original food)
- Unlimited shelf life without additives/preservatives
- The taste, calories, vitamins are saved

The integrity of cell membranes, intracellular endomembrane system and cell organelles is saved

Denaturation and breakdown of proteins, destruction of vitamins, sugars and other complex organic compounds

Performance
- The rate and quality of sublimation is on the highest level that only leaders of the market can offer at a significantly higher (2-5 times higher) cost
- Weight of the set in our solution is reduced due to the cylindric implementation of the chamber, which supports itself during vacuum formation

Sublimated straberry Freeze dryed raspberry
Sublimated apple Freeze dryed tomatoes
Sublimated mushrooms Freeze dryed fish

Huge experience
Today we have hundreds of successful installations in Europe (mostly Estonia, Latvia, Lithuania) and our equipment is used in more than 50 different business solutions in Food Industry and Agricultural business. Many solutions are considered as innovative and thus receive governmental and other forms of financial support

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).