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Vacuum Freeze Drying

Vacuum Freeze Drying

Discover high-quality freeze-drying solutions from Fricke and Mallah!

Drying food & pharmaceutical products

Fricke und Mallah has acquired recognized expertise in microwave freeze-drying. This is also known as lyophilization or sublimation drying. Shorter drying times for thermally sensitive products such as food or pharmaceutical products require the use of microwave technology in a vacuum atmosphere. In this process, the ice crystals sublimate directly into the gaseous state without a liquid phase occurring in the meantime.

The trend: continuously increasing demand

The demand for microwave freeze drying in industrial drying systems has risen steadily in recent years due to its high energy efficiency and performance potential. Consumers have developed a new awareness of healthy ingredients in food. Microwave freeze drying has considerable advantages as it is faster, smaller and more efficient than conventional systems.

The new method from Fricke and Mallah

For freeze drying, we have developed a new, highly innovative process based on solid state microwave technology without arcing under typical vacuum atmosphere conditions. In contrast to previous microwave freeze-drying processes, this system works without the use of turbomolecular pumps for extremely low pressure, which are necessary to prevent sparking (plasma).

Cost savings through simplification

Our method makes the process significantly cheaper, as the costs for high-performance pumps and high-vacuum chambers are eliminated and chamber sealing is considerably simplified.

The advantages of solid state technology

In contrast to magnetron generators, the process with solid state microwave technology produces a uniform, reproducible and homogeneous field distribution. This means that the main cause of uneven heating can be eliminated and the advantages of volumetric energy input by the microwaves can be utilized, even if other factors such as the shape, the composition of inhomogeneous foods or the packaging can lead to so-called hot or cold spots.

Faster results and maximum flexibility

The process produces significantly faster and also considerably gentler results. In addition, flexible adjustment to the product of frequency and power is possible.

Freeze-dried mango
Application example
Freeze-dried raspberry
Application example
Freeze-dried wild garlic
Application example
Vacuum & freeze-dried camel milk
Application example
Sliced cheese -> Freeze-dried & puffed cheese
Application example

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