Freeze Dryers · Fruit snacks
Freeze-Dried Strawberry Slice Line, 2 t/day
Two QS-FD-100 chambers on staggered cycles turn about 2 tonnes of prepared strawberries per day into crisp, colour-true slices for cereal, snack and baking brands.
- Daily input
- ≈ 2,000 kg prepared fruit
- Main equipment
- 2 × QS-FD-100
- Cycle
- 20–24 h per chamber
- Output
- ≈ 220–260 kg dry slices/day
Project goal
Produce bright red, whole-shape strawberry slices with 2–4 % residual moisture, with two chambers so production never fully stops for maintenance.
Process flow
- Receiving & cold storage
- Bubble washing & spray rinse
- Hulling & 8–10 mm slicing
- Tray loading at ≈ 10 kg/m²
- Blast freezing to −35 °C
- Freeze drying in 2 × QS-FD-100
- Metal detection & inspection
- Packing in a dehumidified room
Design decisions
- Chambers start 12 hours apart so loading and packing teams work steadily.
- Separate wet and dry zones with an air-locked door.
- Refrigeration skids placed in a rear service corridor for hygienic maintenance.
- Recipe storage on the PLC keeps every batch identical.
Utilities
380 V three-phase power, water-cooled condensing with a cooling tower, potable water for washing, and a dehumidifier sized for the packing room.
Typical timeline
| Weeks 1–2 | Sample test run and recipe report |
|---|---|
| Weeks 3–4 | Layout drawing and final quotation |
| Weeks 5–12 | Manufacturing and video factory acceptance test |
| Weeks 13–18 | Shipping, installation and commissioning |
This is a reference configuration. Final layout, capacity and lead time depend on your product, site and utilities, and are confirmed in your proposal.
