A 20 kg commercial food freeze dryer fits businesses that have validated products and need more tray area without moving directly to a 30-70 kg cabinet or industrial FFD line. Selection should begin with weekly finished demand and measured yield.
FC-15 working capacity
FC-15 provides about 1.45 m2 of tray area and a 15-22 kg fresh-load reference. Confirm kilograms per tray and water removal using the actual product.
If the sales plan requires overlapping batches or more than the available weekly schedule, compare FC-30 rather than assuming the smaller machine can run continuously without cleaning and defrost time.
Move from recipe to production record
Freeze, load and cut the product consistently. Record fresh mass, tray position, recipe version, final mass, dryness result and packaging code.
This record helps identify whether the constraint is dryer capacity, pre-freezing, operator time or packaging.
Plan labor and packaging
A larger batch concentrates work at loading and unloading. Provide enough trays, racks, preparation area and sealing capacity for the full batch.
Dried product should not wait in an open room while the team prepares bags or labels.
When to step up to FC-30
FC-30 provides about 2.95 m2 of tray area and a 30-45 kg reference load for farms and established food businesses. Compare models using weekly cycles and saleable output, not purchase price alone.
Frequently asked questions
Is 20 kg the finished dry weight?
No. It is a fresh-load reference. Finished weight depends mainly on the solids in the incoming food.
Can the machine process several products?
Yes, but each product needs its own validated loading, cycle, hygiene and packaging method.
