About

This advanced vacuum system is crucial for modern dairy processing, particularly in applications like freeze-drying (lyophilization) of milk powder, yogurt, or cheese. Achieving an ultra-low vacuum of 0.01 Torr is essential for removing water through sublimation, preserving product quality, nutritional value, and extending shelf life without refrigeration. The "three-stage mechanical" design typically involves a series of pumps, including backing pumps and mechanical vacuum boosters (Roots blowers), working in conjunction to efficiently reach and maintain this deep vacuum. This robust system ensures rapid pump-down times and optimal performance for sensitive dairy products.