LXFD-NH60 | 60㎡ Steam-Heated Industrial-Grade Vacuum Freeze Dryer

LXFD-NH60 | 60㎡ Steam-Heated Industrial-Grade Vacuum Freeze Dryer

Positioning Tags: Industrial-scale mass production / Medium-sized factories building their own production lines / Brand OEM capacity expansion / Factories already equipped with steam boilers

Suitable Materials/Application Scenarios:

- Health and high-activity nutrition products: probiotics, freeze-dried powder, food for special medical purposes ingredients

- Premium pet food and raw meat (BARF): freeze-dried meat sources such as chicken breast, lean beef

- Fruit and vegetable instant ingredients: strawberries, apple slices, blueberries, bananas, mangoes, durians, broccoli, sweet corn, tomato slices, matsutake mushrooms

- Seafood and high-protein ingredients: cod fillets, yellow croaker, oysters, shrimp

Applications: Mass production in medium-sized food factories, brand-owned freeze-drying production lines, OEM/ODM factory expansion, factories with existing steam boilers (steam-heated type, lower operating costs)

Key Parameters Overview:

- Effective drying area: 60 ㎡

- Single-batch load: 450 ~ 1000 kg (based on fruits/vegetables/meat)

- Heating method: steam heating

- Installed power: 121 kW | Steam consumption: 190 kg/h

- Material trays: 136 trays / 2 carts (710×630×35 mm, universal across the series)

- Dimensions: 8000 × 3100 × 4000 mm | Total weight: approx. 11 T

Core System Indicators: Ultimate vacuum 5~10 Pa; working vacuum 10~80 Pa (precision control via imported thin-film capacitance gauge, sublimation stage 30 Pa ± 2 Pa); shelf temperature -40℃ ~ +40℃; temperature uniformity ±1℃; dehydration rate 95%~99%; chamber made of SUS304 food-grade stainless steel.

Features:

1. 60㎡ industrial-grade standard chamber capacity, single batch 450–1000 kg straight into mass production

Designed for real production and sales rhythms, 60㎡ effective drying area + 136 trays/2 carts configuration delivers commercial orders in a single batch; the same series NH120/NH240 share the same technical architecture and tray specifications, so capacity expansion only requires switching models with no need to readjust process curves.

2. Permanent-magnet variable frequency + stepped vacuum, 15%–25% overall energy savings

Measured with 1 ton of raw material (85% moisture fruits/vegetables or pure meat): power consumption per ton of finished product drops from approx. 2200 kWh to approx. 1780 kWh (-19.1%); vacuum pull-down stage energy consumption reduced by 22%; cooling water consumption per batch drops from 12 m³ to 9.5 m³ (-20.8%). Thick polyurethane insulation + variable-frequency compressor + stepped vacuum — three pillars keep long-term operating costs controllable.

3. Locks in color, freshness, and activity

FD negative-pressure sublimation low-temperature dehydration avoids high-temperature browning: freeze-dried fruits/vegetables retain 94.5% of VC (hot-air drying only 18%), color difference ΔE ≤ 1.2 (imperceptible to the naked eye); probiotic viable bacteria survival rate rises from 35% with traditional drying to 96.2%; pet raw meat protein denaturation rate ≤ 2.5%, rehydration ≤ 15 seconds restores the original raw meat texture.

4. Fully automatic PLC + process database, high batch-to-batch consistency in mass production

Touchscreen one-touch setting of plate temperatures and vacuum levels for the pre-freezing, sublimation, and desorption stages, automatically recording full-batch process data (Industry 4.0 auditable). The NH60 capacity database covers measured curves for all categories of fruits/vegetables/seafood/meat; new products can directly call up baseline processes and fine-tune.

Precision Mass Production and Process Scale-Up The LXFD-NH60 is the flagship model in Xinlianxing's FD series moving from "pilot" to "scaled". Without sacrificing quality, it reproduces validated process curves at 1:1 parameters into industrial mass production, letting factories schedule production directly against orders.

- Freeze-dried strawberry mass production test: single batch feed 700 kg fresh fruit, cycle 20 h, shrink ratio 12:1 (no sugar)/10:1 (with sugar), intact shape, stable color, good rehydration.

- Pet raw meat mass production test (chicken breast): single batch feed 720 kg, ultra-low temperature deep freezing at -35℃~-40℃ followed by sublimation, single batch cycle 22 h, protein denaturation rate ≤ 2.5%, rehydration restores original meat texture within 15 seconds — superior to the industry's common 22–24 h cycle.