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What is lyophilization?
Lyophilization is a way of drying.
The food is frozen and the water is removed by vacuum. This is the simplest possible explanation. If you are looking for a more sophisticated answer, you can find it here:
Basic Principles of Freeze Drying
How long does drying take in AMARU?
It completely depends on the amount of water in the product. It can be 24 or 48 hours.
Most fruits and vegetables take about 30 hours (without freezing) when loaded with 7.5 kg. However, it depends mainly on the water content in the product, but also on the size of the individual pieces, or on the size of the area where water can leave the product.
What are the operating costs of AMARU?
It depends on the price of electricity per 1 kWh. One 30-hour batch normally requires about 33.5 kWh. At a price of 0.21 € per 1 kWh (EU average), one process costs about 7 €.
Another item is mineral oil for a vacuum pump. This is a cost of about € 0.5 per batch.
How is the service provided?
We try to establish an exclusive distributors for each country, which will provide service of devices for that country.
If there is no distributor in your country yet, we provide the service from Czechia.
Can the device be seen somewhere before purchase?
Currently only in our production in Prague.
Feel free to contact us to arrange a visit.
What is the typical delivery time?
We are usually able to ship within a maximum of 12 weeks.
What can be lyophilized in AMARU?
From fruits and vegetables almost everything you can think of. Meat or various dairy products also freeze dry well.
Enormously sweet products (honey, condensed milk) or very salty foods cannot be lyophilized.
How is lyophilization different from conventional drying?
Lyophilized foods are much drier, have only 1 to 5% moisture. This will make it last longer. However, the leading properties include the preservation of most nutrients and vitamins or the ability to bring some lyophilized foods fresh. The standard methods of drying cannot do that.
Is it possible to try AMARU with my product?
Yes. Contact us to arrange details.
Test lyophilization is free of charge. It is up to you to arrange the transport of the product to our address.
Can I freeze dry different types of food at once?
Yes, in theory there is nothing to stop it. During lyophilization, there is no transfer of smells or odors, and we tried to dry cherries and chicken stomachs and hearts together.
But it practically doesn't make much sense during production. Always one food will be dried sooner, due to a different moisture ratio, and then it will take up space unnecessarily until the rest of the loading is dried.
Does the device meet hygienic standards?
The product chamber and the product trays on which the food is dried are made of stainless steel 1.4301 (formerly AISI 304).
The plastic components of the shelf system that may come into contact with food are made of copolyester, to which we can supply a certificate for contact with food.
What is the capacity of the AMARU freeze dryer?
The typical capacity of AMAR is 7.5 kg of food.
However, the capacity does not always have to limit the weight, but it can also be the area of the shelves.
Example: AMARU has already lyophilized 10 kg of yoghurt, but it is not possible to store even half a load (5 kg) of herbs, which limits the space on the shelves.
What is the warranty for AMARU?
Standard 12 month warranty during which we provide repair and spare parts.
Do you also produce a larger lyophilizer than AMARU?
Not yet.
However, AMARU is unique in that it is possible to stack 2 units on top of each other, double the capacity and save space.
What is the life-time of the AMARU freeze dryer?
Because we have used mostly proven components from laboratory lyophilizers during the development, we can officially guarantee repairability for 10 years.
But we believe that AMARU (with maintenance and service) will last as longer than that.
What is the return on investment with AMARU?
It depends on what you will dry in AMARU, for how much you will buy it and for how much you will be able to sell it.
So we are not able to answer this question for you, but we will definitely help you to add the variable to the equation.
How to pack food after lyophilization?
Preferably immediately after drying and without access to ambient air containing moisture. Vacuum packaging or packaging with a inert gas atmosphere is most often used.
