Flavor and vitamin-preserving freeze-drying of coffee and fruit on an industrial scale

 Features of vacuum freeze drying:

• Leading process for the production of instant coffee, e.g. Robusta or Arabica, as well as freeze-dried fruit

• High-quality, reproducible product quality with natural flavor

• Plant size from 2,500 to 6,000 t/year

  Continuous and reproducible production process through separable condensers, canted freeze drying trays, controlled pressure equalization and automatic loading and unloading of hanging carts
  Excellent product quality with maximum flavor and vitamin preservation through precise measurement and control of important process parameters, such as pressure and temperature, as well as the use of contact heating that is gentle on the raw materials