Harvest Right ® Scientific Pro Freeze Dryer – All Sizes & Options

Key Features & Benefits

•Convenience of 5-7tray dryer in a table top unit. •Full-color, touch-screen display. •2 gallons ice condensing capacity.
•Operation allows for recipe customization (up to 10 Thermal Treatment and 12 Drying steps). 
Control of the rate of freeze. This means that the rate of freeze can be speeded up or slowed down. 

•Control of the ultimate final freeze temperature.

•Control of the amount of time a material is held at the ultimate freeze temperature before the drying cycle is started.

•Control of the shelf temperature during the dry cycle. This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures. For instance, you might have the material begin drying at 10ºF and increase the temperature in phases until the ultimate final dry temperature is 70ºF.

•The shelf heaters can be set to automatically control the rate of sublimation during the primary drying cycle. Through this process, the unit has control of the attendant vacuum pressure.

•The system records and maintains a log of the pressure and temperature during all parts of the freeze-dry cycle.

•Provides ongoing, real-time display of pressure and temperature. 

Technical Specifications

Item: Freeze Dryer/Lyophilizer 
Style: Bench/Table Top
Holding Capacity: 2 Gallons of Sublimated Ice Min. Temp.
Rating: Collector Cools to -46ºC Collector
Material: Stainless Steel Drying
Chamber: Included (Stainless Steel)
Purge Valve: Included Voltage: 115  AMPS: AC20
Dimensions: 30″ high x 25″ deep x 20″ wide
Exterior: Stainless Steel or Powder Coated Aluminum
Electronics: Includes a Full Color Touch Screen (4.3″ diagonal)
Operation: Manual / Automated
Vacuum Pump:Premier Industrial Vacuum Pump
Shelf Unit Has shelves for 5 trays

Why Choose Freeze Drying?

Freeze drying is one of the most effective methods of preserving food while maintaining its nutritional value. Unlike canning or dehydration, which rely on high temperatures, freeze drying causes minimal nutrient loss—less than 3%! In comparison, canning can reduce nutritional content by 50–60%, and dehydration by around 40%.

Another advantage is that freeze drying doesn’t shrink, toughen, or alter the taste of food. It retains the original look, flavor, and aroma—making it almost indistinguishable from fresh food.

When it comes to shelf life, freeze dried food outlasts other preservation methods. While canned and dehydrated foods last 2 to 3 years, freeze dried foods can remain fresh for 20 to 30 years. Plus, they’re incredibly lightweight, making them ideal for hiking, camping, or emergency preparedness.