Technical capabilities


Specification


L.50


L.80


L.100
Ice condensate vapour capacity, kg 50 ±5% 80 ±5% 100 ±5%
Sublimation vacuum chamber material Stainless steel
Number of heating shelves (basic) 7 9 12
Freeze function Available
Working pressure during the sublimation process, mbar 6 – 0,5 mbar
Temperature sensors 11 or more 13 or more 15 or more
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 2000×1000x2100 or smaller 2000×1300x2100 or smaller
Drying surface area, m2 5,0 8,0 10,0
Maximum power consumption, kW 4,0 4,8 6,0
Warranty period, month 12
CE manufacturer’s certificate Available
Production time, month 4 6
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).