FZG series CE Certificated Vegetables Fruit Food Square / Round Vacuum Dryer

Basic principle

Pure water has the highest gasification speed under boiling conditions. At normal pressure, pure water starts to boil at the temperature of 1 00’c, under vacuum conditions, as vapor pressure in the system is lower than that of the material surface, the boiling point of water is under 100C,e.g. when the surface is at 0.07MPa, water will boil at the temperature of 70’C, the higher of vacuum pressure, the lower of boiling point. in the vacuum dryer, evaporated water can be removed quickly by the vacuum system. Therefore, this dryer has a larger drying capability although it’s under lower operation temperature.

Description of YZG(round)/FZG(square)vacuum dryer
It is easy to resolve for the high temperature, the low temperature of getting together and rotten temperature sensing suppliers is dry, widely adopted in such trades as pharmacy, chemical industry, food, electron, etc.

Main Features
1) The boiling point of the supplies solution is reduced under the vacuum, making the heat transfer motive force of the evaporimeter increase, so it can save the area of heat transfer of the evaporimeter to a certain biography heat.
2) The heat source that the evaporation operates can adopt low-voltage steam or the used heat and steam.
3)There is few loss of heat of evaporimeters.4) Can be disinfected before the dryness, there is no impure thing of works of excellence to sneak into the dry course, according to GMP standards.
5) lt is a static vacuum desiccator, so the physique of the dry suppliers will not be damaged.
6) Adopt the condenser, which can retrieve the solvent in the suppliers effectively.