01 · Material balance
Fresh in → dried outConfirm incoming water content, target moisture, expected yield and saleable product per batch.
Food & fruit product detail
Commercial freeze dryers built around output.
Equipment configuration, model data and production-planning inputs for food, fruit and ingredient processors.
1–250 m²Published shelf-area range
10–2,500 kgIndicative fresh load per batch
12 modelsPublished SSFD family
2 layoutsIntegrated or separate quick-freezing pathway
Equipment configuration
Size the process around saleable output.
Fresh load is only the starting point. Moisture, piece geometry, tray depth, cycle time, production days and cleaning change the practical capacity.
Review material trial results ↗
Supplied selection guide
A capacity pathway from 1 m² to 250 m².
Nominal shelf area maps to an indicative fresh load. Final capacity depends on product water content, slice thickness, tray density 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 |
* Indicative values from the supplied SHENSHENG selection guide. Large models from SSFD-50 upward are described as radiant-heating configurations requiring a separate quick-freezing room. Confirm all values and utilities in the quotation.
Production planning
Turn a model table into a factory plan.
Four calculations prevent an attractive nominal capacity from becoming an impractical production line.
02 · Time balance
Cycle → daily outputInclude loading, freezing, drying, unloading, cleaning and planned changeover time.
03 · Tray balance
Piece size → shelf areaDefine tray size, loading depth, spacing, pre-freezing method and handling labour.
04 · Utility balance
Peak demand → site capacityCheck power, cooling, room temperature, heat rejection and maintenance access.
Project inputs
Bring six real numbers to the engineering review.
Product and preparation method; fresh kilograms per batch; target dried output per day; current or expected cycle time; electrical and cooling conditions; available room dimensions and access.
Configure a food system