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

Energy consumption per mass of water removed from the sublimated product (in the form of ice) depends on the size of the chamber. The larger the chamber, the more profitable is the sublimation process in terms of energy consumption.


Small chambers (6-15 kg capacity)


Middle-sized chambers (20-50 kg capacity)


Big chambers (60-200 kg capacity)

Suit small business:
- Family agricultural business
- Private restaurant or bar
- Winery

Universal solution

Suit industry:
- Food industry
- Chain restaurants
- International food delivery

Roughly around
7-9 kW per kg of removed water

Roughly around
5 kW per kg of removed water

Roughly around
2-3 kW per kg of removed water

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).