Technical capabilities


Specification


M.20


M.25


M.30
Ice condensate vapour capacity, kg 20 ±5% 25 ±5% 30 ±5%
Sublimation vacuum chamber material Stainless steel
Number of heating shelves (basic) 6 pcs. 8 pcs. 7 pcs.
Freeze function Available
Working pressure during the sublimation process, mbar 6 – 0,5 mbar
Temperature sensors Not less than 10 pcs.
Vacuum sensor 1 pcs.
Refrigerant, authorized for use in the EU Freon R-410A or R-404A
Power supply 380V 50Hz
Dimensions (L х W х H), mm 1400x800x1800
Drying surface area, m2 2,0 2,5 3,0
Maximum power consumption, kW 3,6
Warranty period, month 12
CE manufacturer’s certificate Available
Production time, month 3 4
Price Upon request
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).