Vacuum Freeze Dryer with 4-Layer Trays and Pump, Black
Built for home chefs who value speed and flavor
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Vacuum freeze drying locks in color, flavor, texture, and nutrition that dehydrators cook out
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4 layer stainless trays handle 8.8 to 13.2 lbs per batch for real pantry stocking
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Programmable touch screen runs the full cycle without you babysitting it
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Quiet operation under 60dB so it can run overnight in a finished kitchen
Cook with Confidence
Not satisfied with your purchase? 30-Day Returns per our Return Policy.
Specifications
- Capacity: 8.8 to 13.2 lbs (4 to 6 kg) per batch
- Trays: 4 layer design, 304 stainless steel
- Cold trap temperature: -35°C
- Power: 1550W
- Noise level: ≤60dB
- Door: high transparency acrylic for full cycle visibility
- Control: touch screen with programmable temperature and drying curves
- Vacuum pump: included
- Mobility: swivel casters
- Operating environment: requires grounded outlet, ambient temp ≤30°C
- Color: black
- Warranty: 12 months
How to Use
Step 1: Prep and load
Slice food to an even thickness and spread it in a single layer across the four stainless trays. Even pieces dry evenly.
Step 2: Start the cycle
Close the acrylic door and set your temperature and drying curve on the touch screen. The machine freezes the batch, then pulls vacuum automatically.
Step 3: Let it run
Sublimation pulls moisture straight out of the frozen food without thawing it. Watch progress through the door or walk away and let it finish.
Step 4: Seal and store
Check that pieces snap rather than bend, then seal into mylar bags or jars with an oxygen absorber for long term shelf life.
Maintenance
Between batches
Remove the stainless trays and wash them with warm soapy water. Dry fully before reloading.
Wipe the chamber interior and let any frost fully melt and drain before the next cycle.
Every few cycles
Check the door gasket for cracks, food residue, or anything keeping it from sealing flat. A weak seal is the most common cause of a failed batch.
Wipe the acrylic door with a soft cloth only. Abrasive pads will scratch and cloud it.
Ongoing
Service the vacuum pump on the schedule listed in your manual. Pump care is what determines how long the machine holds vacuum.
Keep the unit on a level surface with clearance around the vents, and run it in an ambient temperature at or below 30°C.
Shipping & Returns
Free Shipping on Most Orders Within the Continental U.S. (Excludes AK/HI). Total delivery 6 to 11 business days (handling 1 to 3 business days, transit 5 to 8 business days).
30 days return window; report any damage within 48 hours. For returns, the customer pays return shipping on change-of-mind returns; we cover it for items that arrive defective, damaged, or incorrect. Restocking fee: 25% on approved non-defective returns (waived for defective, damaged, or incorrect items and exchanges). Refunds are issued within 14 days after we receive and inspect the return.
Fast Shipping
6-11 days
Food Grade
Safe steel
Quick Cooking
Saves time
30-Day Returns
30 days
Nutrition That Survives Storage
Sublimation pulls water out without heat, so vitamins and structure stay intact
Cold Trap That Pulls Faster
A -35°C trap and 2 L/S pump hold deep vacuum so moisture leaves without ever thawing
Dial In Every Batch
Set temperature, vacuum limits, and run time per segment, then watch it work on the live control screen
500+
Happy Cooks
4.8/5
Average Rating
96%
Would Recommend
30-Day
Return Policy
Preserve It Right The First Time
Real food, real shelf life
Nutrients Stay Put
Sublimation removes water without heat, so vitamins and minerals survive the process intact
Four Trays Per Run
304 stainless trays handle 8.8 to 13.2 lbs, enough to work through a full harvest in batches
Precision Control
Program temperature, vacuum limits, and run time for each segment of the cycle
Watch It Work
A high clarity acrylic door lets you check progress without opening the chamber
Quiet Enough To Ignore
Under 60dB, so a long cycle can run overnight without taking over the house
Built To Last
304 stainless trays and swivel casters for durability and easy repositioning
From Hours to Minutes
Stop watching good food go bad in your kitchen
BEFORE
Harvest Season Waste
- Produce hits its peak and spoils before you can use half of it
- Dehydrated food turns leathery and loses most of its flavor
- Freezer bags get burned, mushy, and forgotten in six months
AFTER
A Pantry That Lasts
- Fruit and vegetables that keep their real color, taste, and texture
- Shelf-stable jars you can open in five years, not five months
- A full harvest preserved in batches instead of thrown out
Retains up to 97% of original nutrientsPreserves 90% of nutritional value versus dehydrating
Based on customer survey feedback
Three Steps to a Full Pantry
Prep it, run it, seal it
Slice and Load
Cut food to an even thickness and spread it across the four stainless trays
Set and Run
Choose your curve on the touch screen and let the cycle handle freezing and drying
Seal and Store
Pack finished pieces into jars or mylar with an oxygen absorber for long term storage
Everything You Need to Know
Common questions about freeze drying at home
Four stainless trays hold 8.8 to 13.2 lbs per cycle, enough to work through a full harvest in a few runs rather than all at once.
A dehydrator uses heat, which cooks off flavor and changes texture. Freeze drying pulls moisture out of frozen food under vacuum, so color, taste, and structure stay intact and the food rehydrates close to fresh.
Fruit, vegetables, meat, seafood, grains, herbs, and pet food. Anything with high water content works well.
Run time depends on what you load and how thick you slice it. The touch screen lets you program temperature and time per segment, so you set the curve and let it run.
It plugs into a standard grounded outlet and rolls on casters. Keep the room at or below 30°C and leave clearance around the vents.
Complete Your Kitchen Setup
