Training Center

We offer different training courses at our training center and online

For all our customers without exception, our support is available 24/7

For our customers who want to learn how to create their own sublimation programs and/or who want to carry out maintenance on their own, there are the following courses:

- Basic course for beginners (in our training center and online)
- Basic technician course (preferably at our training center)
- Advanced technician course (at our training center only)

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).