Vacuum Drying is what we know.

As well as causing the fruit to change colour, oxidation can also affect the nutrient content of a fruit or vegetable.  Vitamin C, found in some fruits and vegetable can be oxidised when it is exposed to air.   The longer a fruit is exposed the less vitamins it will have.

For 40 years we have been building revolutionary technologies for drying specialty products. Food dehydration is the latest in our line of vacuum drying equipment.

Why Vacuum Dry?

Our unique vacuum drying process allows for fast drying at low temperatures which prevents degrade in products that are sensitive to heat. Enzymatic staining in fruits are promoted by both moisture and heat; removing moisture quickly at 60F under a low atmospheric pressure we can reduce or eliminate staining.

How does it work?

1. Load food grade NSF rated stackable drying trays

2. Roll the trays up the ramp into the vacuum chamber

3. Remove the ramp

4. Close the door and tighten

5. Press Start on touch screen

You may stop the dryer based on relative humidity or time. Drying time depends on product density, product size, starting moisture content, preparation of product and total volume of the product loaded into the dryer (i.e. more water in the dryer = more time)

Food prepared for drying is loaded into our drying NSF rated teflon composite drying trays. For best results fruits and vegetables should have skins removed. Fruit may be room temperature or frozen. For best color quality products sensitive to oxidative and enzymatic staining should be staged in the trays in a cool environment and quickly loaded into the vacuum chamber.

Color preservation is key to quality appearance. Preservation of color without acids or chemicals requires rapid drying under vacuum.

Phone

800-406-1887

Location

29 Pitman Rd
Barre, VT 05641