Built around your product, not a catalog.
This vacuum vessel is where everything happens. Under deep vacuum, the ice locked inside your frozen product sublimates — it turns directly from solid to vapor, skipping the liquid phase that collapses structure, dulls color, and degrades nutrition.
Every other system on this machine exists to drive that one phase change, batch after batch.
Sublimation runs on heat.
Every pound of water removed takes roughly 1,200 BTU of precisely delivered heat†. The shelves meter that energy into the product evenly — enough to keep sublimation moving, never so much that the frozen structure gives way.
† ≈ value — latent heat of sublimation of ice; engineering review pending.
This is where the water actually goes.
Vapor leaving your product doesn’t vanish — it refreezes as ice on the condenser. The condenser’s ice capacity governs how much water a single cycle can remove: undersize it and the machine stalls before the batch is dry, no matter how much shelf area sits upstream.
The systems you never see do the heavy lifting.
The vacuum system holds the chamber at the low pressures where ice can sublimate at all — and holds them reliably across the full cycle. The refrigeration system carries the condenser’s load continuously, because shelf area alone doesn’t define performance: the cold side has to keep pace with every pound of vapor the shelves drive off.
One engineering approach. Every scale.
Every system is custom-engineered around your product, moisture load, and throughput targets — the full size classes are detailed below.