Buying Guides & Answers

The three commercial sizes are 20 m² / 200 kg, 100 m² / 1 tonne and 200 m² / 2 tonnes of fresh material per batch. These are batch figures, not daily output figures. Tell us your food and the mass basis you use so that loading and finished yield can be reviewed.

The range covers 100, 150 and 300 kg of raw material per batch. The supplied specifications use sweet potato as the reference material. Loading and finished output for other foods need to be evaluated using their dimensions, density and processing requirements.

Not automatically. The vacuum fryer specifications identify raw-material loading and list separate example yields. For a freeze dryer project, confirm whether your requested quantity refers to fresh food, prepared material or finished product before comparing it with the commercial batch rating.

The freeze dryer sizes are named 20, 100 and 200 m². The listed tray totals are 20.16, 103.68 and 207.36 m² respectively. Tray area helps plan loading, but does not by itself establish the mass that a particular food can carry.

Food applications can include fruits, vegetables, prepared snack products and food ingredients. Suitability depends on composition, size, preparation and the target result. Share a sample or product specification so the process and equipment configuration can be assessed for your application.

A project may cover several products, but each requires its own loading and process review. Changeovers, cleaning, allergens and product handling must also be considered. Four heating control channels in the listed freeze dryer configuration do not mean four completely independent drying chambers or cycles.

A reliable cycle needs a defined food, cut size, loading depth, starting condition and final-product target. There is no validated universal cycle time. Request a product-specific assessment before planning daily production or unit operating cost.

The sheets list processing times of 25–80 minutes for the 100 and 150 kg models and 40–60 minutes for the 300 kg model. These figures are not a universal full-cycle guarantee. Loading, unloading, cleaning and the specific food must be included when planning production.

They are different processing routes. Freeze drying removes water from a frozen product under vacuum. Vacuum frying uses heated oil under reduced pressure and includes de-oiling. The right route depends on the intended food, texture, formulation and factory setup; compare representative samples before deciding.

The supplied freeze dryer sheets list -60°C for the refrigeration system. It should not be interpreted as the temperature of every food item throughout the cycle. Confirm the rated condition, refrigeration configuration and required process temperatures in the technical proposal.

Requirements depend on the selected model and complete system. The vacuum fryer sheets specify steam heating, cooling-water flow and compressed-air pressure. Provide voltage, phase, frequency and available utilities. A confirmed load schedule and connection list should be part of the project review.

Use measured electricity, steam, water make-up and consumables over a defined batch cycle, then apply your local prices. Installed power alone is insufficient — and installed kW is not the same as kWh used. Finished-product cost also depends on validated yield, labour and maintenance. A project estimate should state every assumption and exclude unsupported savings claims.

A line proposal can cover preparation, the core dryer or fryer, product handling and packing interfaces. The final scope depends on the food and site. The quotation lists supplier-provided equipment, optional equipment and buyer-provided utilities separately, with responsibilities for installation and testing.

The freeze dryer chamber and shelves are SUS304 stainless steel. Several vacuum fryer oil-contact assemblies are listed as 304 stainless steel. Request a component-level material list if you need a specific surface confirmed; chamber material should not be treated as proof of every tray, shelf or contact surface.

These results need product-specific acceptance criteria and testing. Raw material, preparation, process conditions and packaging all matter. Ask for a trial with agreed measurement methods. A photograph or a general machine specification is not enough to guarantee a finished-product result or shelf life. Our vacuum fryers are rated at oil content < 18%, with the result confirmed by product-specific testing.

Yes. Submit a sample-evaluation request with your food, preparation details and target product. We source the food locally, process a sample in our factory and send it to you — you only cover the shipping. A small sample assessment is different from full-load production validation.

Order quantity and price are confirmed in the project quotation. Provide the preferred machine, food, batch quantity, delivery destination and required equipment scope. A like-for-like quotation should distinguish the core machine from utilities, packing equipment, freight and project services.

Production lead time is approximately 3 months. Shipping arrangements, warranty and service scope are confirmed in the written quotation or contract. They depend on the agreed configuration and project responsibilities. Ask for the milestone schedule and the exact start and end conditions for each service obligation.

Send the destination country and your required document list. Request documents that match the legal entity, machine model and supplied configuration, and verify their scope before ordering. Our equipment is CE & ISO certified; the available technical and conformity documentation is confirmed for the specific project.

Please provide your company, country, food product, process preference, batch quantity and whether that quantity means raw material or finished product. Add site utilities, project timing and target product photos if available. This allows the commercial and engineering review to start from the same requirements.