Seafood Vacuum Freeze-Drying Machine Product Features:

The vacuum system of the seafood vacuum freeze-drying machine employs a combination of water-sealed and oil-sealed pumps. The initial air evacuation is rapidly pre-pumped by a high-power oil-sealed pump group, while maintaining the working vacuum is achieved with a low-power Roots water-sealed pump group. This design can reduce energy consumption. Additionally, the water-sealed pump can extract water vapor, avoiding the drawback of the oil-sealed pump's poor drainage performance, which can cause the pump oil to emulsify and deteriorate due to water vapor, thereby leading to instability in the system's vacuum level.

2. The heating is a closed-loop water circulation system, utilizing a three-way regulating valve to automatically adjust the heat supply of the water circulation system, controlling the temperature of the heating plate, and maintaining a working temperature of the hot water up to 120℃ with automatic pressure control by nitrogen.

3. Employing both rear and bottom-mounted water trap coolers, compared to external body-mounted coolers, they offer shorter pathways and less resistance. The water vapor flow design is smooth, ensuring even water trapping and enhancing efficiency. The water trap coolers utilize a unique ammonia single-loop refrigeration method, which, compared to the general liquid supply method, boasts better refrigerant supply stability and ease of operation. Medium and small-sized equipment can use refrigerant R-22, with the flow rate adjusted by an expansion valve.