About US
The VACUSTAGE Incorporated is a foodtech start-up and manufacturer of innovative equipment for drying biological raw materials.
The company is building an international business for the production of natural ingredients through Vacustage technology.
Vacustage connects leading food corporations with farmers around the worldwide.
THE VACUSTAGE TEHNOLOGY
VACUSTAGE INСORPORATED company together with scientists developed and implemented the technology of low-temperature vacuum drying VACUSTAGE, which allows you to dry fresh fruits, berries and any biological raw materials with preservation of all the useful substances of fresh product, removing only water from it. Drying takes place in the vacuum chamber with a step-by-step pressure reduction without reaching a temperature of 40°C.
The VACUSTAGE technology is comparable to the well-known freeze drying (lyophilization) technology, but surpasses it in energy efficiency, variability and quality of the finished product.
Sublimation involves pre-freezing of raw materials, in which there is partial destruction of the cell walls of the product (cryodestruction) and, as a result, loss of color and flavor properties.
In contrast to the sublimation method, our technology allows you to dry the product fresh and get a better product as a result with lower energy and time costs.
In contrast to the sublimation method, our technology allows you to dry the product fresh and get a better product as a result with lower energy and time costs.
the VACUSTAGE TEHNOLOGY
VACUSTAGE INСORPORATED company together with scientists developed and implemented the technology of low-temperature vacuum drying VACUSTAGE, which allows you to dry fresh fruits, berries and any biological raw materials with preservation of all the useful substances of fresh product, removing only water from it. Drying takes place in the vacuum chamber with a step-by-step pressure reduction without reaching a temperature of 40°C.
The VACUSTAGE technology is comparable to the well-known freeze drying (lyophilization) technology, but surpasses it in energy efficiency, variability and quality of the finished product.
Sublimation involves pre-freezing of raw materials, in which there is partial destruction of the cell walls of the product (cryodestruction) and, as a result, loss of color and flavor properties.
In contrast to the sublimation method, our technology allows you to dry the product fresh and get a better product as a result with lower energy and time costs.
In contrast to the sublimation method, our technology allows you to dry the product fresh and get a better product as a result with lower energy and time costs.
Model VS - 1000
plane VS - 1000
scheme VS - 1000
All VACUSTAGE equipment is equipped with a special hardware and software system, with the help of which a system of continuous improvement of product quality is organized, based on Machine learning algorithms. Artificial intelligence constantly monitors the process, optimizing algorithms for better drying
plane VS - 1000
scheme VS - 1000
All VACUSTAGE equipment is equipped with a special hardware and software system, with the help of which a system of continuous improvement of product quality is organized, based on Machine learning algorithms. Artificial intelligence constantly monitors the process, optimizing algorithms for better drying
Resulting PRODUCT
Low residual moisture of the resulting product (2-5%) allows you to get fruit and berry powder of different dispersion (pieces, snacks, chips), which can be added to functional or sports nutrition, dietary supplements and other products for a healthy lifestyle.
Resulting PRODUCT
Low residual moisture of the resulting product (2-5%) allows you to get fruit and berry powder of different dispersion (pieces, snacks, chips), which can be added to functional or sports nutrition, dietary supplements and other products for a healthy lifestyle.
snacks
crisps
raspberries
Strawberry POWDER
stawberry
The associated product of our drying process is cell water (hydrolate) — structured water that has passed deepest natural filtration through the cell structures of the plant.
The associated product of our drying process is cell water (hydrolate) — structured water that has passed deepest natural filtration through the cell structures of the plant.
cell water
COSMETIC PRODUCTS
PREMIUM COSMETICS
It penetrates into pores of human skin much more effectively than plain water. We gently evaporate it at a low temperature (no more than 40 ° C), preserving all the useful properties.
This product can receive widely used both separately and as a basis for a line of premium cosmetic products.
This product can receive widely used both separately and as a basis for a line of premium cosmetic products.
It penetrates into pores of human skin much more effectively than plain water. We gently evaporate it at a low temperature (no more than 40 ° C), preserving all the useful properties.
This product can receive widely used both separately and as a basis for a line of premium cosmetic products.
This product can receive widely used both separately and as a basis for a line of premium cosmetic products.
ADVANTAGES OF TECHNOLOGY
The following are the main characteristics of the VACUSTAGE equipment in comparison with the freeze drying equipment of European manufacturers with similar processing capacity.
Vacustage
‣ Loading: 1000 kg
‣ Residual humidity: 2-4%‣ Drying cycle duration: 10 - 14 hours
‣ The number of drying cycles per month: 45
‣ Рower consumption: 0,96 kWt/kg
‣ Taste preservation: 90 - 95%
‣ Flavor preservation: 90 - 95%
‣ Color preservation: 85 - 90%
‣ Shelf life: up to 5 years
‣ Finished product output per 1 cycle of drying from 1 ton of one type of raw material: 10% (average value)
‣ Average payback period: 1 year
Freeze dryer
‣ Loading: 1000 kg
‣ Residual humidity: 2 - 4%
‣ Drying cycle duration: 14 - 20 hours
‣ The number of drying cycles per month: 35
‣ Рower consumption: 1,3 - 2,5 kWt/kg
‣ Taste preservation: 60 - 70%
‣ Flavor preservation: 40 - 50%
‣ Color preservation: 70 - 80%
‣ Shelf life: up to 5 years
‣ Finished product output per 1 cycle of drying from 1 ton of one type of raw material: 10% (average value)
‣ Average payback period: 1,5 year
‣ Residual humidity: 2 - 4%
‣ Drying cycle duration: 14 - 20 hours
‣ The number of drying cycles per month: 35
‣ Рower consumption: 1,3 - 2,5 kWt/kg
‣ Taste preservation: 60 - 70%
‣ Flavor preservation: 40 - 50%
‣ Color preservation: 70 - 80%
‣ Shelf life: up to 5 years
‣ Finished product output per 1 cycle of drying from 1 ton of one type of raw material: 10% (average value)
‣ Average payback period: 1,5 year
ADVANTAGES OF TECHNOLOGY
The following are the main characteristics of the VACUSTAGE equipment in comparison with the freeze drying equipment of European manufacturers with similar processing capacity.
Get the detail deal and enter the premium dried food market
equipment
equipment
PRODUCTION WITH A LOAD OF 1 TON PER CYCLE
PRODUCTION WITH A LOAD OF 1 TON PER CYCLE
DRYER VS-1000
MANUFACTURING FACILITY
‣ Overall dimensions (L x W x H) – 6350 х 1850 х 2200 мм
‣ Weight – 3500 kg
‣ Maximum vacuum depth – 100 Pa
‣ Power consumption – 0,96 kW/kg
‣ Maximum production capacity for processing raw materials: 540 t / year
‣ Estimated production capacity for finished product: 65 t / year
‣ Overall dimensions (L x W x H) – 6350 х 1850 х 2200 мм
‣ Weight – 3500 kg
‣ Maximum vacuum depth – 100 Pa
‣ Power consumption – 0,96 kW/kg
‣ Maximum production capacity for processing raw materials: 540 t / year
‣ Estimated production capacity for finished product: 65 t / year
‣ Weight – 3500 kg
‣ Maximum vacuum depth – 100 Pa
‣ Power consumption – 0,96 kW/kg
‣ Maximum production capacity for processing raw materials: 540 t / year
‣ Estimated production capacity for finished product: 65 t / year
MANUFACTURING PROCESS
LOADING WORKS
PREPARATION FOR SENDING
montage
WARRANTIES
Support of VACUSTAGE experts at all stages:
WARRANTIES
Support of VACUSTAGE experts at all stages:
