Freeze Dryers & Freezing
DEEPCOOP Machinery professionally supplies freeze dryers for food processing plants, with custom lines, whole-line integration and reliable after-sales service. A complete range of freezing and freeze-drying equipment — fluidized IQF freezers, tunnel plate/mesh-belt freezers, dumpling IQF freezers, seafood freezing cabinets, food quick-freezing cabinets, vacuum freeze dryers and fruit & vegetable freeze dryers.
7 products in this category
Fluidized Quick Freezer
- Large freezing capacity: the double-turret helical structure fully leverages the advantages of a spiral quick-freezer, making it especially suitable for large-scale frozen-food enterprises.
- Design better suited to modern production: a single-spiral unit only allows top-in/bottom-out or bottom-in/top-out, while a double-spiral unit keeps both the inlet and outlet at the bottom, offering more flexible in/out directions and easier integration with supporting equipment for modern assembly-line production.
- Wider and more flexible frozen products: because the two spirals operate independently, cooked-food producers can skip pre-cooling processes and equipment, completing pre-cooling and quick-freezing in one step; the double-spiral freezer also suits block foods that need slightly longer freezing time.
The fluidized IQF (individually quick-freezing) machine makes products float on a stainless steel mesh belt through mechanical vibration and wind pressure, achieving rapid individual freezing and preventing adhesion. It is mainly suitable for quick freezing of granular, flake and block foods such as vegetables and fruits. For low-temperature preservation of vegetables: pre-treated vegetables are quick-frozen at -30 to -35°C or lower, packaged in plastic bags or boxes (or quick-frozen after packaging), then stored at -18°C to inhibit microbial growth, reproduction and enzyme activity, allowing long-term storage.
The fluidized IQF (individually quick-freezing) machine makes products float on a stainless steel mesh belt through mechanical vibration and wind pressure, achieving rapid individual freezing and preventing adhesion. It is mainly suitable for quick freezing of granular, flake and block foods such as vegetables and fruits. For low-temperature preservation of vegetables: pre-treated vegetables are quick-frozen at -30 to -35°C or lower, packaged in plastic bags or boxes (or quick-frozen after packaging), then stored at -18°C to inhibit microbial growth, reproduction and enzyme activity, allowing long-term storage.
Tunnel Plate/Mesh-Belt IQF Freezer
A quick-freezing machine freezes large quantities of products in a short time. The core temperature of quick-frozen items reaches -18°C to ensure that nutrients are preserved, product appearance stays intact and color remains crystal-clear, allowing products to be placed efficiently and economically in the freezer. The tunnel freezer can effectively and economically freeze various products such as meat, fish, shrimp, balls, vegetables, cooked food and dairy products.
A quick-freezing machine freezes large quantities of products in a short time. The core temperature of quick-frozen items reaches -18°C to ensure that nutrients are preserved, product appearance stays intact and color remains crystal-clear, allowing products to be placed efficiently and economically in the freezer. The tunnel freezer can effectively and economically freeze various products such as meat, fish, shrimp, balls, vegetables, cooked food and dairy products.
Dumpling IQF Freezer
The dumpling quick-freezing machine freezes a large number of products in a short time; the freezing time depends on the material. It largely preserves the original nutritional value, color and flavor of food, and suits high value-added products such as vegetables, pasta, seafood, meat and ingredients to enhance competitiveness. The dumpling IQF freezer mainly consists of a refrigeration system, a propulsion system, an electrical control system and a freezing chamber; operators feed the frozen goods into freezing trays via the entrance, freezing track and exit. During movement, the fans create a stable vertical annular low-temperature airflow that exchanges heat with the frozen food, achieving rapid freezing.
The dumpling quick-freezing machine freezes a large number of products in a short time; the freezing time depends on the material. It largely preserves the original nutritional value, color and flavor of food, and suits high value-added products such as vegetables, pasta, seafood, meat and ingredients to enhance competitiveness. The dumpling IQF freezer mainly consists of a refrigeration system, a propulsion system, an electrical control system and a freezing chamber; operators feed the frozen goods into freezing trays via the entrance, freezing track and exit. During movement, the fans create a stable vertical annular low-temperature airflow that exchanges heat with the frozen food, achieving rapid freezing.
Seafood Freezing Cabinet
- Evaporator: uses a complete set of aluminum-tube fins with variable fin spacing, prolonging the defrost interval.
- High-pressure fan: keeps frozen products in a suspended motion state so they do not stick together.
- Standard insulated panels: quick assembly, tight joints and excellent thermal insulation.
- Evaporation temperature: with a -32°C evaporation temperature versus a -40°C freezing temperature, the system saves about 25% energy.
- Integrated electrical control box: controls the mesh-belt speed and production time, and displays the rotation speed and in-chamber temperature.
- Evaporator: uses a complete set of aluminum-tube fins with variable fin spacing, prolonging the defrost interval.
- High-pressure fan: keeps frozen products in a suspended motion state so they do not stick together.
- Standard insulated panels: quick assembly, tight joints and excellent thermal insulation.
- Evaporation temperature: with a -32°C evaporation temperature versus a -40°C freezing temperature, the system saves about 25% energy.
- Integrated electrical control box: controls the mesh-belt speed and production time, and displays the rotation speed and in-chamber temperature.
Food Quick-Freezing Cabinet
The food quick-freezing cabinet makes products float on a stainless steel mesh belt through mechanical vibration and wind pressure, achieving rapid individual freezing and preventing adhesion. It is mainly suitable for quick freezing of granular, flake and block foods such as vegetables and fruits. For low-temperature preservation of vegetables: pre-treated vegetables are quick-frozen at -30 to -35°C or lower, packaged in plastic bags or boxes (or quick-frozen after packaging), then stored at -18°C to inhibit microbial growth, reproduction and enzyme activity, allowing long-term storage.
The food quick-freezing cabinet makes products float on a stainless steel mesh belt through mechanical vibration and wind pressure, achieving rapid individual freezing and preventing adhesion. It is mainly suitable for quick freezing of granular, flake and block foods such as vegetables and fruits. For low-temperature preservation of vegetables: pre-treated vegetables are quick-frozen at -30 to -35°C or lower, packaged in plastic bags or boxes (or quick-frozen after packaging), then stored at -18°C to inhibit microbial growth, reproduction and enzyme activity, allowing long-term storage.
Vacuum Freeze Dryer
Vacuum freeze-drying is a dehydration method for materials such as vegetables and fruits. Vegetables treated by vacuum freeze-drying keep their original nutrients and active ingredients unchanged, so fruits and vegetables that cannot be transported over long distances can be freeze-dried and sold in many more places. The principle is to place the vegetables and fruits in a vacuum, high-pressure environment and, using the physics of sublimation, remove moisture from previously frozen food without melting. Freeze-dried food fully preserves nutrients such as vitamins and prevents nutrient changes during drying, allowing long-term storage at ambient temperature.
- 1. Vegetables: edible mushrooms, garlic slices, chives, green beans, peas, cucumbers, sweet corn kernels, carrots, spinach, asparagus, bamboo shoots, wild vegetables, etc.;
- 2. Seafood and aquatic products: scallops, shrimp, fish, abalone, oysters, sea cucumber, etc.;
- 3. Meat: chicken, duck, beef, pork, mutton, etc.;
- 4. Seasonings: garlic powder, ginger powder, onion powder, tomatoes, pepper;
- 5. Instant beverages: coffee, tea, soup, soy milk, milk, etc.;
- 6. Convenience foods: children's food, snack food, military camp food;
- 7. Fresh Chinese herbs: ginseng, velvet antler, black wolfberry, red wolfberry, Panax notoginseng, etc.;
- 8. Health foods: bird's nest, royal jelly freeze-dried powder, etc.;
- 9. Pet foods: quail, egg yolk, chicken breast, salmon, dried small fish, etc.
Vacuum freeze-drying is a dehydration method for materials such as vegetables and fruits. Vegetables treated by vacuum freeze-drying keep their original nutrients and active ingredients unchanged, so fruits and vegetables that cannot be transported over long distances can be freeze-dried and sold in many more places. The principle is to place the vegetables and fruits in a vacuum, high-pressure environment and, using the physics of sublimation, remove moisture from previously frozen food without melting. Freeze-dried food fully preserves nutrients such as vitamins and prevents nutrient changes during drying, allowing long-term storage at ambient temperature.
- 1. Vegetables: edible mushrooms, garlic slices, chives, green beans, peas, cucumbers, sweet corn kernels, carrots, spinach, asparagus, bamboo shoots, wild vegetables, etc.;
- 2. Seafood and aquatic products: scallops, shrimp, fish, abalone, oysters, sea cucumber, etc.;
- 3. Meat: chicken, duck, beef, pork, mutton, etc.;
- 4. Seasonings: garlic powder, ginger powder, onion powder, tomatoes, pepper;
- 5. Instant beverages: coffee, tea, soup, soy milk, milk, etc.;
- 6. Convenience foods: children's food, snack food, military camp food;
- 7. Fresh Chinese herbs: ginseng, velvet antler, black wolfberry, red wolfberry, Panax notoginseng, etc.;
- 8. Health foods: bird's nest, royal jelly freeze-dried powder, etc.;
- 9. Pet foods: quail, egg yolk, chicken breast, salmon, dried small fish, etc.
Fruit & Vegetable Freeze Dryer
- Maintains the organizational structure of food ingredients: the nutritional content and taste of the vacuum freezer remain unchanged, and the preservation rate of specific ingredients is especially high.
- No cracks or wrinkles: the freeze dryer preserves the food's appearance design and color.
- The product surface is hard and cellular in structure, giving excellent rehydration and convenient use, which determines its influence in convenience foods.
- The fruit & vegetable freeze dryer is light in weight, durable in storage, and has no special requirements for ambient temperature.
The fruit & vegetable freeze dryer first freezes the water in the product, then sublimates the frozen water in a vacuum natural environment to obtain freeze-dried goods. In short, water is extracted from the product in an ultra-low-temperature natural environment to preserve its original nutrients. A vacuum freeze dryer covers the entire heat-transfer and convection process when frozen raw materials are dried in a vacuum natural environment. Its basic principle, based on the triple-point diagram of water, is that the dryer operates at the triple-point pressure where no liquid water exists, so solid ice sublimates directly into water vapor; when heat is supplied, the ice absorbs it and turns into gas, drying out the moisture for long-term storage. With a square-box structure, low energy consumption and high economic benefit, it is widely used for freeze-drying in food, pharmaceutical, light-industry and chemical fields. It can produce and process agricultural and non-staple products such as meat, poultry, eggs and aquatic products, preserving the original color, aroma, taste, shape and nutrients with excellent rehydration.
The fruit & vegetable freeze dryer first freezes the water in the product, then sublimates the frozen water in a vacuum natural environment to obtain freeze-dried goods. In short, water is extracted from the product in an ultra-low-temperature natural environment to preserve its original nutrients. A vacuum freeze dryer covers the entire heat-transfer and convection process when frozen raw materials are dried in a vacuum natural environment. Its basic principle, based on the triple-point diagram of water, is that the dryer operates at the triple-point pressure where no liquid water exists, so solid ice sublimates directly into water vapor; when heat is supplied, the ice absorbs it and turns into gas, drying out the moisture for long-term storage. With a square-box structure, low energy consumption and high economic benefit, it is widely used for freeze-drying in food, pharmaceutical, light-industry and chemical fields. It can produce and process agricultural and non-staple products such as meat, poultry, eggs and aquatic products, preserving the original color, aroma, taste, shape and nutrients with excellent rehydration.