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Freeze Dryer

processing industry, pharmaceutical industry and other industries, with the aim of maintaining quality, effectively improving freeze-drying efficiency and ensuring the nutritional content and shelf life of materials.Among them:
▶Medium Freeze Dryer - Suitable for medium-scale production, precise temperature control and uniform drying are very suitable for food processors and laboratories.
▶Small Freeze Dryer - Compact body setting, suitable for small family business production, does not occupy space.
▶Blast Freezer - Ultra-low temperature quick freezing of products to ensure the freshness of ingredients, especially seafood, meat and pre-prepared dishes.
The cutting-edge technology and high-quality performance of OrangeMech freeze drying equipment help your food company customize freezing solutions.

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Professional medium-sized stainless steel freeze dryer suitable for home use
The Medium Freeze Dryer is designed for efficient food and candy processing, offering reliable performance in freeze-drying applications. This machine ensures optimal preservation of food textures, flavors, and nutrients while extending shelf life. Its versatile design caters to a variety of industries, including food processing, machinery, and candy production.
Low energy consumption small freeze dryer for food preservation
Small Freeze Dryer is a compact device suitable for home, retail, and small commercial use. It effectively freeze-dries food, fruits, and other items while preserving their original nutrients and flavors. The device is available in home, retail, and mini commercial versions to meet different scale requirements.
Commercial Blast Freezer Machine -40℃ Ice Cream Meat Seafood Freezing Equipment
The Blast Freezer is used for rapid freezing of food and is widely applied in the production of ice cream, meat, seafood, and other foods. Home-use blast freezers typically reach temperatures of -18°C to -20°C, suitable for small batch freezing. Commercial blast freezers, on the other hand, can reach temperatures of -40°C to -60°C, ensuring fast and uniform freezing to preserve the taste and quality of the food. During ice cream freezing, low temperatures effectively prevent large ice crystals, ensuring a smooth texture and extending shelf life.
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