Technology and Science

The technology is developed by our R&D department (including 7 PhDs) and is based on practical experience in space simulation.

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

Temperature control
A large number of high-quality sensors allows the control of temperature throughout the volume of the chamber, so that the sublimated product ultimately receives excellent quality.

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).