Бытовая 9 кг емкость для фруктового мяса Мини домашняя сублимационная сушилка лиофилизатор с вакуумным насосом без масла
196 908,12 ₽ - 207 847,46 ₽
Сохранить в закладки 1600912885881:
Model No.: | Capacity: | Layers: | Product Size: | Power: |
DBC-06B | 15L | 6 Trays | 370x275x320mm | 500W |
DBJ-88A: | 425L | 88 Trays | 870x565x1550mm | 7400W |
DSC-08A: | 26L | 8 Trays | 350x460x345mm | 800W |
ST-00: | 600L | 24 Trays | 880x700x1450mm | 5850W |
ST-01: | 59L | 10 Trays | 545x420x380mm | 1000W |
ST-02: | 100L | 16 Trays | 545x420x630mm | 1500W |
ST-02H: | 110L | 16 Trays | 550x420x745mm | 1800W |
ST-06: | 45L | 12 Trays | 420x315x450mm | 800W |
ST-22: | 297L | 22 Trays | 720x550x1080mm | 1900W |
ST-32: | 220L | 32 Trays | 595x420x1420mm | 3150W |
Model No.: | DSC-08A |
Voltage / Frequency: | 220V / 50Hz |
Power: | 800W |
Capacity: | 26L |
Layers: | 8 trays |
Material: | 430 stainless steel body Food grade SUS304 tray Tempering glass for the window of the door |
Product Size: | 350x460x345mm |
Net Weight: | 9.5 kgs |
Grid Size: | 318x318mm, rack grid spacing is 8mm. Per grid interval is 30mm |
Range of Temperature: | 20~90℃ (68~194℉) |
Timer: | 24 hrs |
Packing Size: | 395x495x370mm |
Gross Weight: | 10.7 kgs |
Food: | Preparatory Work | Temp. | Time | |
Fruit | Raisins | Take the quantity of grapes off and rinse off the grapes | 65℃ | 30-40 hrs |
Dried apple | Better to cut apple into slices in 4mm | 65℃ | 6-8 hrs | |
Dried pineapple | Steep pineapple slices in warm brine for 20 minutes | 70℃ | 8-10 hrs | |
Dried lemon | Clean with salt, cut into slices with 3mm | 55℃ | 13-15 hrs | |
Dried banana | Peel off and cut into slices with 5mm | 70℃ | 4-5 hrs | |
Dried Mango | Cut into slices with 3mm, thickness as you prefer | 55℃ | 7-9 hrs | |
Vege-table | Okra | Boiled the okras with salt for 3-5 minutes, drain and rinse in cold water | 58℃ | 8-12 hrs |
Sweet potato | Cut in half, steam it, peel off | 43℃ | 3-6 hrs | |
Mushroom | Clean and cut the mushrooms, thickness as you prefer | 52℃ | 3-8 hrs | |
Pepper | Clean the fresh pepper | 58℃ | 7-9 hrs | |
Meat | Cooked beef | Remove tendon and cut into slices, boil in water | 70℃ | 6 hrs |
Pork | Cut into slices with 5mm | 58℃ | 7 hrs | |
Chicken | Wash and peel off the chicken breast, cut into slices for 1 cm | 70℃ | 7-9 hrs | |
Sausage | Pour the meat into hog casing with funnel. Tie tightly with rope | 50℃ | 20-30 hrs | |
Sea Food | Shrimp | Clean and trim the shrimp, boil for 4-5 minutes | 70℃ | 6 hrs |
Fish | Cut off the scales and cut open the stomach, remove everything inside, wash the fish and rub salt in to them | 70℃ | 10-15hrs |
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