Food freeze dryers for production

Commercial Food Freeze Dryers for Production at Every Scale

Compare published SSFD models by shelf area and reference fresh load, then review material behaviour, tray loading, cycle basis, utilities and factory workflow before configuring production equipment.

SHENSHENG commercial food freeze dryers for production

1–250 m²Published shelf-area range

10–2,500 kgReference fresh load per batch

12 modelsPublished SSFD models

2 layoutsFreezing layout options

Equipment configuration

Start with the output, material and cycle—not only a model number.

Fresh load is a reference starting point. Material water content, piece geometry, tray depth, cycle time, production days and cleaning affect practical capacity.

Review material trial inputs ↗

SSFD commercial food freeze-drying equipment

Supplied selection guide

Published SSFD model references from 1 m² to 250 m².

Use these 12 model rows to compare shelf area and reference fresh load. Final capacity depends on product water content, slice thickness, tray density, loading method and the confirmed cycle.

Model	Shelf area	Indicative fresh load / batch*	Heating method	Typical fit
SSFD-1	1 m²	10 kg	Contact / radiant	Laboratory and trials
SSFD-2	2 m²	20 kg	Contact / radiant	Pilot and small production
SSFD-5	5 m²	50 kg	Contact / radiant	Small commercial batches
SSFD-10	10 m²	100 kg	Contact / radiant	Commercial production
SSFD-20	20 m²	200 kg	Contact / radiant	Medium production
SSFD-30	30 m²	300 kg	Contact / radiant	Medium / large production
SSFD-50	50 m²	500 kg	Radiant	Industrial line
SSFD-80	80 m²	800 kg	Radiant	Industrial line
SSFD-100	100 m²	1,000 kg	Radiant	Industrial line
SSFD-150	150 m²	1,500 kg	Radiant	High-output line
SSFD-200	200 m²	2,000 kg	Radiant	High-output line
SSFD-250	250 m²	2,500 kg	Radiant	Large factory project

* Reference values from the supplied SHENSHENG selection guide, not a guaranteed output. Large models from SSFD-50 upward are described as radiant-heating configurations requiring a separate quick-freezing room. Confirm values, utilities and the freezing route in the quotation.

Production planning

Turn a model reference into a production plan.

Use these four checks to connect the published model range to a workable batch and factory plan.

01 · Material balance

Fresh in → dried out

Confirm incoming water content, target moisture, expected yield and saleable product per batch.

02 · Time balance

Cycle → daily output

Include loading, freezing, drying, unloading, cleaning and planned changeover time.

03 · Tray balance

Piece size → shelf area

Define tray size, loading depth, spacing, pre-freezing method and handling labour.

04 · Utility balance

Peak demand → site capacity

Check power, cooling, room temperature, heat rejection and maintenance access.

Project inputs

Bring the inputs that change the proposal.

Bring the product and preparation method, fresh kilograms per batch, target dried output per day, cycle basis, electrical and cooling conditions, room dimensions and access.

Discuss a food production configuration