Industrial Mango Fruit Vacuum Freeze Drying Machine
Low-temperature vacuum sublimation technology designed to preserve mango shape, color, aroma and quality while producing a lightweight dried product.
Product Overview
A clear introduction to the equipment, its role in the mango processing workflow and the production requirements it is designed to address.
The Al Zawia vacuum freeze-drying system first freezes mango and then removes ice under vacuum through sublimation. Because the product remains at low temperature during the critical drying stages, the process is well suited to high-value mango products where appearance, aroma and rehydration performance matter.
Key Advantages
The main operational benefits of the Al Zawia solution, organized for quick technical and commercial review.
01
Helps retain heat-sensitive nutritional components.
02
Maintains the original shape and porous structure of the mango.
03
Supports retention of natural color and aroma.
04
High rehydration performance is possible with properly processed and packaged product.
05
Low final moisture supports long storage and easier transportation.
Equipment Features
Important construction, control and operating features to consider when planning the equipment into a processing line.
Automated Control
PLC and touchscreen operation with real-time equipment monitoring.
Integrated Freeze & Dry
Pre-freezing and drying can be completed within the integrated system for a streamlined production cycle.
Uniform Heating & Cooling
Circulating media in the shelf system supports controlled temperature and more uniform heat transfer.
Technical Specifications
Standard reference values are shown below. Final configuration should be confirmed against the required capacity, product characteristics and site conditions.
| Model | GG-FD-50 | GG-FD-100 | GG-FD-150 | GG-FD-200 |
|---|---|---|---|---|
| Overall size (L × W × H) | 7.5 × 2.2 × 2.5 m | 11.5 × 2.2 × 2.5 m | 14.8 × 2.0 × 2.5 m | 18.9 × 2.2 × 2.5 m |
| Installed power | 85–110 kW | 160–194 kW | 200–250 kW | 220–291 kW |
| Effective shelf area | 50.5 m² | 101.1 m² | 151.6 m² | 202.2 m² |
| Freezer temperature | -30 to -50°C | -30 to -50°C | -30 to -50°C | -30 to -50°C |
| Cold-trap temperature | -35 to -60°C | -35 to -60°C | -35 to -60°C | -35 to -60°C |
| Chamber vacuum | ≥ 15 Pa | ≥ 15 Pa | ≥ 15 Pa | ≥ 15 Pa |
| Heating method | Pure-water steam heating | Pure-water steam heating | Pure-water steam heating | Pure-water steam heating |
| Typical charging capacity | 500 kg | 1,000 kg | 1,500 kg | 2,000–3,000 kg |
Frequently Asked Questions
What is freeze drying?
Freeze drying removes water from a frozen product by sublimation under vacuum instead of conventional evaporation.
Is the system suitable for other foods?
Yes. With suitable process settings, the same technology can be used for a range of fruits, vegetables and other food products.
Related Alzawia Manufacture
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