
FZG Vacuum Tray Dryer for Food Ingredients: Food Enzyme Preparation
FZG Vacuum Tray Dryer is evaluated for food enzyme preparation in food ingredients. The defined feed is qualified enzyme formulation in shallow trays. Review the material-specific operating requirements below alongside the original equipment specifications.
Food Enzyme Preparation: Application and Process Requirements
For food enzyme preparation, establish activity retention and formulation-specific thermal limits. Start with qualified enzyme formulation in shallow trays, and identify the volatile phase and incoming variability before choosing a cycle.
Feed, Quality and Downstream Interface
| Review item | Food Enzyme Preparation |
|---|---|
| Defined feed | qualified enzyme formulation in shallow trays |
| Material-specific focus | establish activity retention and formulation-specific thermal limits |
| Product quality checks | moisture, activity, reconstitution and microbiological specification |
| Downstream handling | protected packaging appropriate to the enzyme formulation |
Loading and Material Movement
Set layer depth, loading distribution and tray position; inspect the slowest drying locations.
Include moisture, activity, reconstitution and microbiological specification in the trial record. Define the sampling locations and analytical methods before the test; a result from a different grade, loading pattern or residual liquor cannot establish the operating endpoint for this feed.
Material-Specific Configuration
Vacuum Tray Dryer selection for this feed should be assessed alongside the industrial vacuum dryer process description. Evaluate low-temperature vacuum drying and heat-sensitive material drying with representative food enzyme preparation. This food vacuum drying application requires a material-specific sampling and acceptance plan.
After the batch meets the agreed specification, arrange protected packaging appropriate to the enzyme formulation. Examine the effect of discharge, temporary holding and packaging exposure on the measured product condition. Establish the usable batch and cycle for this material; the original model parameters below remain the equipment reference, not a throughput promise for every formulation.
View the FZG Vacuum Tray Dryer range and original equipment specifications
Technical References for This Application
Integrate the drying step with the site’s hygiene and hazard-control plan. Codex food-hygiene framework.
Specify hygienic product handling, cleaning and packaging for the intended market. FDA food-manufacturing practices.
Distinguish residual moisture from water activity in the finished food. FDA water-activity reference.
Use the actual powder test data when defining dust collection and handling. HSE combustible-dust handling guidance.
Define the heat-transfer duty and utilities rather than assuming a universal drying cycle. U.S. DOE process-heat reference.
Equipment Reference Parameters
These are the FZG Vacuum Tray Dryer model specifications. The operating duty for food enzyme preparation must be established from the feed and the finished-product requirements above.
| Item | YZG-600 | YZG-1000 | YZG-1400 | FZG-8 | FZG-15 | FZG-20 | FZG-30 | FZG-45 |
|---|---|---|---|---|---|---|---|---|
| Internal Chamber Dimensions (mm) | Φ600×976 | Φ1000×1527 | Φ1400×2054 | 1140×890×1400 | 1500×1220×1400 | 1500×1800×1400 | 3200×1220×1400 | 3200×1220×1700 |
| Overall Dimensions (mm) | 1150×810×1020 | 1740×1226×1385 | 2386×1657×1800 | 1580×1203×1924 | 2060×1513×1924 | 2060×1883×1924 | 3760×1513×1924 | 3760×1513×2224 |
| Shelf Layers | 4 | 6 | 8 | 8 | 8 | 8 | 8 | 12 |
| Layer Spacing (mm) | 81 | 98 | 102 | 122 | 122 | 122 | 122 | 102 |
| Tray Dimensions (mm) | 310×600×45 | 640×460×45 | 640×460×45 | 640×460×45 | 640×460×45 | 640×460×45 | 640×460×45 | 640×460×45 |
| Number of Trays | 4 | 12 | 32 | 16 | 32 | 48 | 64 | 96 |
| Capacity (kg) | 5 | 30 | 60–80 | 30–40 | 60–80 | 100–120 | 130–150 | 200–240 |
| Allowable Heating-Pipe Pressure (MPa) | ≤0.784 | ≤0.784 | ≤0.784 | ≤0.784 | ≤0.784 | ≤0.784 | ≤0.784 | ≤0.784 |
| Operating Temperature (°C) | 35–150 | 35–150 | 35–150 | 35–150 | 35–150 | 35–150 | 35–150 | 35–150 |
| No-Load Chamber Vacuum (MPa) | −0.09 to −0.096 | −0.09 to −0.096 | −0.09 to −0.096 | −0.09 to −0.096 | −0.09 to −0.096 | −0.09 to −0.096 | −0.09 to −0.096 | −0.09 to −0.096 |
| Vacuum-Pump Model and Power | SK-1.5, 3 kW | SK-3, 5.5 kW | SK-6, 11 kW | SK-3, 5.5 kW | SK-6, 11 kW | SK-6, 11 kW | SK-12, 18.5 kW | SK-12, 18.5 kW |
| Weight (kg) | 400 | 900 | 1400 | 1400 | 2300 | 2800 | 3500 | 4800 |
| Selection Item | Information Required |
| Material | Composition, consistency and bulk density |
| Batch | Required loading quantity and production schedule |
| Moisture | Initial moisture and target final moisture |
| Temperature | Product temperature limit and heating utilities |
| Vacuum | Process pressure and expected vapor load |
| Construction | Contact materials, seals and cleaning requirements |
| Installation | Space, access and process connections |
Discuss Food Enzyme Preparation Drying
Send QUANPIN the incoming food enzyme preparation specification, sample information and the required final product condition for an equipment review.
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