High-Efficiency Food Drying Machines for Industrial Use

A fast freezing tunnel drying machine is a continuous, high-capacity equipment that combines tunnel-based rapid freezing with post-freezing drying (typically hot air or vacuum drying) to process large batches of food—ideal for industrial-scale production of frozen-dried or partially dried products like meat, poultry, seafood, and block-shaped fruits/vegetables. Its design features a long, insulated tunnel (5-20 meters) with a conveyor belt (stainless steel or Teflon-coated) that moves food through sequential zones: pre-cooling (0℃ to -10℃, reducing initial temperature to avoid thermal shock), freezing (-25℃ to -40℃, using forced cold air from evaporators, airflow 3-8 m/s), and drying (20℃ to 60℃, hot air or vacuum to remove surface moisture). Unlike batch freeze dryers, the tunnel’s continuous flow enables processing 500-2000 kg/hour, making it suitable for large food manufacturers (e.g., frozen meal producers, meat processors). The freezing zone uses either direct expansion (refrigerant flows through evaporator coils) or cryogenic cooling (liquid nitrogen, for ultra-fast freezing at -80℃, 5-10 minute cycle) depending on product needs—cryogenic is used for delicate items (e.g., whole berries) to preserve shape, while direct expansion is cost-effective for robust products (e.g., beef chunks). The drying zone is customizable: hot air drying (for partially dried products like jerky) uses dehumidified air to remove 30%-50% moisture, while vacuum drying (for fully dried products) operates at 10-50 kPa to retain nutrients. Key features include temperature/humidity sensors in each zone (real-time monitoring via PLC), adjustable conveyor speed (matching product drying time), and insulation (PU foam, ≥100 mm thickness) to minimize energy loss. All contact parts are 304 stainless steel, with easy access panels for cleaning (compliant with HACCP). Compliance with CE (mechanical safety) and ISO 9001 (quality management) ensures reliability. For manufacturers, this machine balances speed and quality: it reduces freezing time by 40%-60% vs. batch systems, maintains consistent product quality (no clumping, uniform moisture content), and supports scalability. It also caters to market trends like "clean label" (minimal processing) and extended shelf life (12-24 months for frozen-dried products), enabling supply to retail chains and foodservice providers globally.