In industrial freeze dry facilities, the process works as follows:
1. Fast Freezing: Foods are frozen to around -40 °C in a very short time with powerful cooling systems.
2. Frozen Storage: Products are kept in frozen warehouses for a while to maintain structural stability.
3. Sublimation Stage: Frozen foods are taken to the freeze dry machine; Controlled heat is applied under vacuum. The ice inside the product is removed from the environment by evaporating directly before it passes into the liquid phase.
4. Packaging: At the end of this process, which can last between 16 and 21 hours, the food becomes lighter, becomes long-lasting and gains durability for years with oxygen barrier packaging.
Thanks to this method, many foods such as fruits, vegetables, red meat, fish, chicken, dairy products and bakery products can be stored for a long time, preserving their nutritional value and aromatic properties on the first day.
Frigocare Refrigeration designs freeze dry systems suitable for different capacities and product groups, thanks to its structure that rapidly implements developing food technologies and the knowledge it has acquired in industrial refrigeration. It offers the most advanced applications of the industry by developing special freeze dry solutions that center on user needs, energy efficiency and product quality.