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Capacity 100kg batch Food Vacuum Freeze Dryer Vacuum Degree ≤10Pa Chamber Freeze Drying System for Food

Name: Capacity 100kg batch Food Vacuum Freeze Dryer Vacuum Degree ≤10Pa Chamber Freeze Drying System for Food
Brand: Guangzhou Guxing Freeze Equipment Co.,Ltd
SKU: GX-100
Price: 125000 USD
Availability: InStock

Rincian Produk

Place of Origin: Guangdong

Nama merek: GX

Sertifikasi: CE

Model Number: GX-100

Ketentuan Pembayaran & Pengiriman

Minimum Order Quantity: 1

Harga: Bisa dinegosiasikan

Kemasan rincian: Kasus Kayu

Delivery Time: 35 days

Syarat-syarat pembayaran: Deposit 30%, 60% dibayar sebelum pengiriman

Supply Ability: 10 units/month

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Menyoroti: 
                                                                                                                                                                                                                                                                                                                100kg batch food freeze dryer, ≤10Pa vacuum freeze drying system, food vacuum freeze dryer chamber
                              

Metode Pemanasan:	Pemanas Listrik	Gelar vakum:	≤10Pa
Metode Pendinginan:	Berpendingin udara	Voltase:	380V/50Hz/3Ph, disesuaikan
Dimensi:	380015501850mm	Suhu pengeringan beku:	-40 ℃ ~ 80 ℃
Jaminan:	1 Tahun	Bahan:	Baja Tahan Karat 304 Kelas Makanan

Metode Pemanasan:	Pemanas Listrik
Gelar vakum:	≤10Pa
Metode Pendinginan:	Berpendingin udara
Voltase:	380V/50Hz/3Ph, disesuaikan
Dimensi:	380015501850mm
Suhu pengeringan beku:	-40 ℃ ~ 80 ℃
Jaminan:	1 Tahun
Bahan:	Baja Tahan Karat 304 Kelas Makanan

Capacity 100kg batch Food Vacuum Freeze Dryer Vacuum Degree ≤10Pa Chamber Freeze Drying System for Food

Product Description: The Food vacuum freeze dryer is an advanced piece of equipment designed to meet the growing demands of food preservation and processing industries. Utilizing cutting-edge freeze-drying technology, this Food vacuum freeze dryer ensures that food products retain their original flavor, nutritional value, and texture for extended periods. The process involves freezing the food and then removing the moisture through sublimation under vacuum conditions,

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