Freeze dryers
Freeze-drying is no longer exclusive to certain restaurants. LyoChef democratises freeze-drying and puts this surprising way of preparing food into the hands of everyone. This new food freeze-drying machine focuses exclusively on the essential parameters needed in gastronomy and leaves aside sophisticated and expensive laboratory equipment, reducing unnecessary costs and increasing and simplifying production.
What is freeze-drying?
Freeze-drying is a dehydration process in which food is frozen and then subjected to very low pressure to remove the water by sublimation, i.e. the water goes from solid (ice) to gas (vapour) without passing through the liquid state. To do this, our LyoChef is equipped with a special high vacuum pump that starts up when the chamber reaches the programmed temperature -18 / -50 ºC.
This method, for the removal of water by sublimation, is used in the LyoChef.
This method, for which freeze-drying machines are essential, allows food to be preserved without losing its structure, resulting in ingredients that retain their original flavour, colour and nutrients, which can be used in a wide range of preparations. In addition to creating new textures that are unique and exclusive to your establishment.
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