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Cooled Vacuum Oven
Freeze-drying, the most common means of drying starter cultures and probiotics is very energy-intensive. Furthermore, some bacterial strains do not survive the freezing process. Low temperature vacuum drying, unstable substances can be dried at moderate temperatures above zero without causing too much damage to the cell structure. DIDAC is the first manufacturer worldwide that has developed a cooled vacuum oven for laboratory application.
Features of Cooled Vacuum Oven
The interior of all vacuum ovens can be ventilated in cycles to remove humidity quicker with the exhaust air. Thanks to ramp programming of temperature and vacuum cycles, the drying process is optimised and drying times are considerably further reduced in comparison to conventional vacuum drying ovens. Up to 40 ramps with different set temperature and vacuum values can be directly programmed on the device or via the MEMoryCard.