Gland type laboratory vacuum freeze dryer

About This Product

        The capping freeze dryer is a device used to process freeze-dried products that need to be sealed, especially in the pharmaceutical, biotechnology and high-end food industries. Its unique design not only completes the entire freeze-drying process, but also can directly cap and seal the container after drying to ensure the stability and long-term storage of the product.

Design and functional features

• Capping function: The biggest feature of the capping freeze dryer is the ability to cap and seal the container containing the product after the drying process is completed. This step is usually completed in a vacuum or filled with an inert gas (such as nitrogen) environment to prevent the product from being exposed to air and oxidized or contaminated.
• Vacuum and inert gas environment: In order to protect the stability of the product, the capping process is usually carried out in a vacuum environment or filled with inert gas to ensure that the product will not be exposed to oxygen or moisture in the air to avoid deterioration.
• Automated operation: Modern capping freeze dryers are usually equipped with advanced automated control systems that can automatically complete the entire process of freeze drying and capping. The operator only needs to set the parameters, and the equipment can run automatically according to the program, reducing manual intervention, improving production efficiency and product consistency.

Working principle

The working process of the capping freeze dryer is usually divided into three main stages:

1. Freezing stage: The material is first rapidly cooled to an extremely low temperature in the freeze dryer to freeze the water in the material. The goal of this stage is to lock the water in the material through rapid freezing, prevent the formation of large ice crystals, and protect the structure of the material.
2. Sublimation drying stage: Under vacuum conditions, ice sublimates directly into water vapor and leaves the material, drying the material. By precisely controlling the temperature and pressure, the sublimation process can be ensured to proceed smoothly, retaining the active ingredients and original properties of the material to the maximum extent.
3. Capping stage: After drying, the equipment will automatically cap and seal the container of the material. The capping process is usually carried out in a vacuum or inert gas environment to ensure that the material is sealed under sterile and oxygen-free conditions, thereby extending the shelf life of the product.

Equipment components

• Freezing system: used to quickly freeze materials to extremely low temperatures, usually composed of a compressor, evaporator and condenser.
• Vacuum system: includes high-efficiency vacuum pumps and vacuum traps to maintain the low-pressure environment of the drying chamber and help the sublimation of moisture.
• Heating system: includes heating plates or infrared heating devices to provide uniform heat during the drying stage and accelerate the sublimation process.
• Capping device: a mechanical device integrated in the drying chamber, responsible for capping and sealing the container in a vacuum or inert gas environment.
• Control system: PLC control system or DCS system, which can automatically monitor and adjust the temperature, pressure and time of each stage to ensure precise control and stable operation of the entire process.

Application areas

1. Pharmaceutical industry: used to produce and preserve drugs, such as freeze-dried powder injections, vaccines, antibiotics, etc. These products are usually extremely sensitive to the environment, and capping and sealing can ensure their activity and stability.
2. Biotechnology: suitable for processing and preserving biological products, such as proteins, antibodies, cell cultures, etc. These products need to avoid contact with oxygen and moisture in the air during storage.
3. High-end food: Suitable for producing and preserving high-end freeze-dried food, such as nutritional supplements, health products, etc., to maintain their nutritional content and taste while extending the shelf life.