HDF Food Freeze Dryer Models

Review the process, equipment duties and project boundary from one defined basis.

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Confirm the Product and Batch Route Before Comparing Shelf Area

Choose the operating family first

Food freeze drying starts with the product, not the shelf area. Record the food, its thickness or particle size, its solids content, and the final moisture and texture you must deliver. A strawberry slice, a cooked meal portion and a diced vegetable have very different freezing points and drying rates, so the same shelf area does not mean the same daily output.

Confirm the batch route around the food: how the product is loaded onto trays, how deep the layer is, and how the dried product is removed and packed before it reabsorbs moisture. The shelf area only becomes useful capacity when the loading, freezing, primary drying and secondary drying all work for that food, so the batch route is confirmed before any capacity comparison begins.

For this food application, the comparison only becomes meaningful once the final texture and rehydration the product must keep are written down, because those are the results the shelf area must actually deliver.

If the written basis changes, restart the comparison from that new basis instead of carrying an earlier shelf-area figure forward.

Restart the comparison from the written basis whenever it changes, and the shelf-area figure will stay honest.

Size the Complete Batch Route, Not the Chamber Alone

Freeze-drying duty and parameter consequences

Size the batch from the water the product must lose, not from the chamber alone. Convert the fresh load into the water removed during sublimation and check it against the condenser capacity over the cycle time you accept. A chamber that holds a large load but has a small condenser will extend the cycle or fail to reach final moisture, so the condenser and the shelves are sized as one system.

Include the packaging handoff in the batch calculation. Dried food is hygroscopic, so the discharge, handling and packing steps must prevent moisture uptake before the product is sealed. If the packing line cannot keep pace with the dryer, the batch rhythm is set by the packing rate, and the extra shelf area is never used.

Count the turnaround between cycles in the batch plan: unloading, defrosting, cleaning and reloading all consume time, and the daily output is set by the whole route rather than by the shelves in isolation.

For this food machine, the batch calculation is complete only when the final texture and rehydration the product must keep are included alongside the shelf area.

Include the turnaround and the the final texture and rehydration the product must keep in the batch calculation, or the daily output will look better on paper than it is.

Keep the Family, Model and Operating Duty Together

Models and technical parameters

Keep the shelf area, the condenser and the cycle recipe in one view. Shelf area sets how much product can be loaded, but the condenser must remove the water that sublimes from that load, and the vacuum and refrigeration systems must hold the chamber at the setpoint while it happens. Quoting one of these numbers in isolation produces a machine that looks right on a data sheet and stalls in operation.

The HDF food freeze dryer is read as a documented starting configuration, not as a fixed answer. Its published shelf area, tray count and condenser rating describe a reference load; the operating duty for your product is established by reconciling the load weight, the fill depth, the freezing point and the final moisture target into one cycle. When the family, the model and the duty travel together, the quotation matches the process instead of the photograph.

Where the published figure is only a reference, say so in the review and carry the product-specific duty forward instead, so the selected model is defended by evidence rather than by a brochure number.

That discipline is what keeps a catalog number from quietly turning into a performance commitment.

Resolve Four Connected Decisions Before Quotation

Selection logic and configuration boundary

01 / ProductDefine product state and the accepted endpoint.Record initial water or moisture basis, dimensions, loading depth, sensitivity, finished requirement and measurement method.
02 / BatchConvert production demand into useful loading and cycles.Separate batch mass, shelf area, water per batch, cycle allowance, defrost, cleaning and turnaround.
03 / ArchitectureConnect freezing, shelves, condenser and vacuum duty.Confirm pre-freezing route, shelf execution, condenser loading, vacuum system, refrigeration and control evidence.
04 / InterfaceClose factory, handling and pack-out boundaries.Review utilities, room and access, loading, unloading, cleaning, data, downstream protection and responsible parties.

Four connected decisions should be resolved before a quotation is meaningful. First, the shelf and tray configuration, because the tray spacing, the product depth and the loading method set the effective shelf area. Second, the condenser and vacuum package, which must remove the sublimed water without allowing the chamber pressure to drift. Third, the control and data system, including recipe storage, cycle logging and alarms. Fourth, loading, unloading and cleaning, which decide the labour and the downtime between cycles.

These four decisions are not independent. A deeper product load slows the cycle and increases the water the condenser must catch; a sealed or capping application adds an aseptic or sealing step that changes the shelf design; a research unit adds data export and ramp control that a production machine does not need. Work through them for the HDF food freeze dryer with the actual product before comparing prices, so the quotation includes the capability that makes the machine usable.

Turn the Catalog Row Into a Testable Project Record

Quality, testing, evidence and acceptance

The acceptance plan should state which catalog values are inspected, which functions are demonstrated, which product measurements are available at the factory and which checks can occur only after installation.

Model row, shelf and condenser data, utilities, layout, options, responsibilities and selected evidence.

Identity, construction, controls, safety, vacuum and refrigeration functions, dry run and agreed records.

Test material, batch load, freezing history, loading depth, cycle record, endpoint and declared limits.

Installation, utilities, product run, recipes, operator tasks, cleaning, pack-out and closure of open items.

Turn the catalog row into a testable record by writing the product, the load weight, the shelf temperature, the chamber pressure and the final moisture target into an acceptance plan. A freeze dryer is validated by its cycle data: the product temperature, the chamber pressure and the condenser load over time. Agree how that data is recorded and what it must show before the machine is accepted.

Run the trial on the HDF food freeze dryer with representative product and keep the cycle record. Confirm the freezing stage reaches the target, the primary drying completes without melting the product, and the final moisture meets the specification. The same cycle record is the evidence you will show a customer or an auditor, so it must be kept with the machine documentation rather than treated as a one-off demonstration.

Confirm Responsibilities Beyond the Machine Name

Quotation, delivery and support scope

Food HDF-FD series

Select a model to inspect its dimensions, duty and utilities. Compare values within the same family and operating basis.

Reference data
Area	1 m²
Envelope L×W×H	1600×1100×1800 mm
Power	9 kW
Plates	4
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	10 kg
Water capture	20 kg
Cooling	Air
Heating	Silicone oil / electric

Reference data
Area	2 m²
Envelope L×W×H	2800×1000×2500 mm
Power	13 kW
Plates	6
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	20 kg
Water capture	40 kg
Cooling	Air
Heating	Silicone oil / electric

Reference data
Area	3 m²
Envelope L×W×H	3200×1000×2500 mm
Power	17 kW
Plates	6
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	30 kg
Water capture	60 kg
Cooling	Water or air
Heating	Silicone oil / electric

Reference data
Area	5 m²
Envelope L×W×H	3500×1500×2500 mm
Power	19 kW
Plates	5
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	50 kg
Water capture	100 kg
Cooling	Water or air
Heating	Silicone oil / electric

Reference data
Area	10 m²
Envelope L×W×H	4500×1600×2500 mm
Power	36 kW
Plates	9
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	100 kg
Water capture	200 kg
Cooling	Water or air
Heating	Silicone oil / electric

Reference data
Area	20 m²
Envelope L×W×H	5800×1800×2800 mm
Power	65 kW
Plates	13
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	200 kg
Water capture	400 kg
Cooling	Water or air
Heating	Silicone oil / electric

Reference data
Area	30 m²
Envelope L×W×H	7800×1800×2800 mm
Power	95 kW
Plates	17
Cold trap	-50 °C
Shelf temperature	-45 to +80 °C
Vacuum	≤5 Pa
Loading	300 kg
Water capture	600 kg
Cooling	Water or air
Heating	Silicone oil / electric

Reference data
Area	50 m²
Envelope L×W×H	9500×2600×3200 mm
Power	160 kW
Plates	36
Cold trap	-45 °C
Shelf temperature	Ambient to +80 °C
Vacuum	≤10 Pa
Loading	500 kg
Water capture	750 kg
Cooling	Water
Heating	Steam or electric

Reference data
Area	100 m²
Envelope L×W×H	13500×2600×3200 mm
Power	280 kW
Plates	72
Cold trap	-45 °C
Shelf temperature	Ambient to +80 °C
Vacuum	≤10 Pa
Loading	1000 kg
Water capture	1500 kg
Cooling	Water
Heating	Steam or electric

Reference data
Area	150 m²
Envelope L×W×H	16500×2600×3200 mm
Power	360 kW
Plates	72 extended
Cold trap	-45 °C
Shelf temperature	Ambient to +80 °C
Vacuum	≤10 Pa
Loading	1500 kg
Water capture	2250 kg
Cooling	Water
Heating	Steam or electric

Reference data
Area	200 m²
Envelope L×W×H	19500×2600×3200 mm
Power	450 kW
Plates	72 extended
Cold trap	-45 °C
Shelf temperature	Ambient to +80 °C
Vacuum	≤10 Pa
Loading	2000 kg
Water capture	3000 kg
Cooling	Water
Heating	Steam or electric

Technical references
HDF-FD01 — Food HDF-FD series	Area: 1 m²; Envelope L×W×H: 1600×1100×1800 mm; Power: 9 kW; Plates: 4; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 10 kg; Water capture: 20 kg; Cooling: Air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD02 — Food HDF-FD series	Area: 2 m²; Envelope L×W×H: 2800×1000×2500 mm; Power: 13 kW; Plates: 6; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 20 kg; Water capture: 40 kg; Cooling: Air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD03 — Food HDF-FD series	Area: 3 m²; Envelope L×W×H: 3200×1000×2500 mm; Power: 17 kW; Plates: 6; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 30 kg; Water capture: 60 kg; Cooling: Water or air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD05 — Food HDF-FD series	Area: 5 m²; Envelope L×W×H: 3500×1500×2500 mm; Power: 19 kW; Plates: 5; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 50 kg; Water capture: 100 kg; Cooling: Water or air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD10 — Food HDF-FD series	Area: 10 m²; Envelope L×W×H: 4500×1600×2500 mm; Power: 36 kW; Plates: 9; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 100 kg; Water capture: 200 kg; Cooling: Water or air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD20 — Food HDF-FD series	Area: 20 m²; Envelope L×W×H: 5800×1800×2800 mm; Power: 65 kW; Plates: 13; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 200 kg; Water capture: 400 kg; Cooling: Water or air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD30 — Food HDF-FD series	Area: 30 m²; Envelope L×W×H: 7800×1800×2800 mm; Power: 95 kW; Plates: 17; Cold trap: -50 °C; Shelf temperature: -45 to +80 °C; Vacuum: ≤5 Pa; Loading: 300 kg; Water capture: 600 kg; Cooling: Water or air; Heating: Silicone oil / electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD50 — Food HDF-FD series	Area: 50 m²; Envelope L×W×H: 9500×2600×3200 mm; Power: 160 kW; Plates: 36; Cold trap: -45 °C; Shelf temperature: Ambient to +80 °C; Vacuum: ≤10 Pa; Loading: 500 kg; Water capture: 750 kg; Cooling: Water; Heating: Steam or electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD100 — Food HDF-FD series	Area: 100 m²; Envelope L×W×H: 13500×2600×3200 mm; Power: 280 kW; Plates: 72; Cold trap: -45 °C; Shelf temperature: Ambient to +80 °C; Vacuum: ≤10 Pa; Loading: 1000 kg; Water capture: 1500 kg; Cooling: Water; Heating: Steam or electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD150 — Food HDF-FD series	Area: 150 m²; Envelope L×W×H: 16500×2600×3200 mm; Power: 360 kW; Plates: 72 extended; Cold trap: -45 °C; Shelf temperature: Ambient to +80 °C; Vacuum: ≤10 Pa; Loading: 1500 kg; Water capture: 2250 kg; Cooling: Water; Heating: Steam or electric Catalog reference; PDF p.8, printed pp.13-14
HDF-FD200 — Food HDF-FD series	Area: 200 m²; Envelope L×W×H: 19500×2600×3200 mm; Power: 450 kW; Plates: 72 extended; Cold trap: -45 °C; Shelf temperature: Ambient to +80 °C; Vacuum: ≤10 Pa; Loading: 2000 kg; Water capture: 3000 kg; Cooling: Water; Heating: Steam or electric Catalog reference; PDF p.8, printed pp.13-14

Frequently asked questions

How should the HDF Food Freeze Dryer Models catalog values be used?

Use each value only with the named model family and source row. Final product suitability, options, utilities and supply scope are confirmed in the approved technical schedule.

Does a catalog capacity guarantee net production output?

No. Net output depends on the declared product, loading or fill, operating schedule, upstream and downstream balance, changeovers, cleaning and the agreed acceptance method.

Which inputs are required before model selection?

Provide the product or representative sample, required result, batch or line rate, operating schedule, package where applicable, utilities, layout, destination and acceptance priorities.

How are testing and acceptance defined?

The project record identifies the test material, machine configuration, utilities, loading, run duration, measurements, reject rules, available factory evidence and site-only checks.

Which commercial items remain project-specific?

Price, delivery, materials, options, controls, documentation, certification evidence, packing, freight, installation support, commissioning, training, spare parts, warranty and after-sales scope follow the current quotation.

Food freeze dryer model line

SSFD-J0010 Food Freeze Dryer

Review the verified SSFD-J0010 0.1 m² food freeze dryer, matched model image, batch reference, trays, utilities, applica

SSFD-1 Food Freeze Dryer

Review the verified SSFD-1 1 m² food freeze dryer, matched equipment image, published parameters, product-fit logic, uti

SSFD-5 Food Freeze Dryer

Review the verified SSFD-5 5 m² food freeze dryer, matched workshop image, water-load boundary, configuration, factory i

SSFD-10 Food Freeze Dryer

Review the SSFD-10 10 m² food freeze dryer using verified model data, matched photography, tray and cooling references,

SSFD-20 Food Freeze Dryer

Review the verified SSFD-20 20 m² food freeze dryer, matched chamber image, published parameters, rack flow, utilities a

SSFD-30 Food Freeze Dryer

Review the verified SSFD-30 30 m² food freeze dryer, matched manufacturing image, system configuration, factory interfac

SSFD-50 Food Freeze Dryer

Review the verified SSFD-50 50 m² food freeze dryer, matched chamber image, integrated or split architecture, utilities

SSFD-100 Food Freeze Dryer

Review the verified SSFD-100 100 m² food freeze dryer, matched chamber and rack image, water cooling, factory integratio

SSFD-200 Food Freeze Dryer

Review the verified SSFD-200 200 m² food freeze dryer, matched chamber image, external freezing, civil interfaces, utili

Confirm who supplies the vacuum pump and oil, the refrigeration charge, the utilities, the tray handling and the packing room environment, and write those boundaries into the scope. Food freeze drying crosses thermal, vacuum and packaging responsibilities, and the machine only performs when every boundary is named and owned.