Freeze-drying is a preservation method that allows food to be stored intact for years.

In industrial freeze-drying facilities, food is first frozen using a cooling system and air chilled to -40°C. After brief storage in a freezer, it is fed into a freeze-dryer. The ice contained in the food sublimates into a vapor state when heated under vacuum.

Thus, fruits, vegetables, red meat, fish, poultry, dairy products, bakery items, and more are processed. The food is ready within a few hours (16 to 21 hours) and packaged to remain healthy for years.

We adapt immediately to evolving food technology, develop new technologies in the field of refrigeration, and create the most suitable freeze-drying equipment according to user expectations.