About US

The VACUSTAGE INСORPORATED is an innovative production company from Коltsovo Science City— the world’s leading center of biotechnology and microbiology. It is a resident of Novosibirsk Academic Park, the largest scientific and technological industrial park in Russia. The VACUSTAGE INСORPORATED produces world-class food production equipment.
Over 50 completed projects in Australia, Czech Republic, China, Canary Islands and other countries

ABOUT US

The VACUSTAGE INСORPORATED is an innovative production company from Коltsovo Science City— the world’s leading center of biotechnology and microbiology. It is a resident ofNovosibirsk Academic Park, the largest scientific and technological industrial park in Russia. The VACUSTAGE INСORPORATED produces world-class food production equipment.
Over 50 completed projects in Australia, Czech Republic, China, Canary Islands and other countries

THE VACUSTAGE TEHNOLOGY

VACUSTAGE INСORPORATED company together with scientists from Novosibirsk Akademgorodok 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.

the VACUSTAGE TEHNOLOGY

VACUSTAGE INСORPORATED company together with scientists from Novosibirsk Akademgorodok 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.
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
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.
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.
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.
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.

ADVANTAGES OF TECHNOLOGY

LONG SHELF LIFE OF FINAL PRODUCTS

From 2 to 5 years without preservatives

REDUCTION OF LOGISTICS COSTS BY 10 TIMES OR MORE

On average, 100-120 kg of dry product is obtained from 1 ton of raw materials

REDUCED POWER CONSUMPTION

To dry 1 kg of fresh product, only 0.96 kW is required, which is 2.5 times less than the nearest analogues - sublimation drying

VARIABILITY

Allows to work both with fresh and frozen raw materials in sublimation mode

PRESERVING THE NUTRITIONAL VALUE OF FRESH PRODUCE

Up to 98% vitamins, 88% enzyme composition, as well as all valuable micronutrients and organoleptic properties of raw materials

PRESERVATION OF COLOUR AND FLAVOUR PROPERTIES OF FRESH PRODUCT

Loss of color and flavor-aroma is no more than 3%, which allows to reduce recipe dosages by 20-30% compared to sublimates, reducing cost and increasing profitability

EQUIPMENT RELIABILITY
A digital copy is created for each piece of equipment to prevent sudden breakdowns and provide remote monitoring of equipment wear
A LARGE STEADILY GROWING SALES MARKET
Manufacturers of tea, dairy and confectionery products, ice cream, fruit bars, dietary supplements, online stores of natural products, retail chains of the premium segment
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

ADVANTAGES OF TECHNOLOGY

LONG SHELF LIFE OF FINAL PRODUCTS

From 2 to 5 years without preservatives

REDUCTION OF LOGISTICS COSTS BY 10 TIMES OR MORE

On average, 100-120 kg of dry product is obtained from 1 ton of raw materials

REDUCED POWER CONSUMPTION

To dry 1 kg of fresh product, only 0.96 kW is required, which is 2.5 times less than the nearest analogues - sublimation drying

VARIABILITY

Allows to work both with fresh and frozen raw materials in sublimation mode

PRESERVING THE NUTRITIONAL VALUE OF FRESH PRODUCE

Up to 98% vitamins, 88% enzyme composition, as well as all valuable micronutrients and organoleptic properties of raw materials

PRESERVATION OF COLOUR AND FLAVOUR PROPERTIES OF FRESH PRODUCT

Loss of color and flavor-aroma is no more than 3%, which allows to reduce recipe dosages by 20-30% compared to sublimates, reducing cost and increasing profitability

EQUIPMENT RELIABILITY
A digital copy is created for each piece of equipment to prevent sudden breakdowns and provide remote monitoring of equipment wear
A LARGE STEADILY GROWING SALES MARKET
Manufacturers of tea, dairy and confectionery products, ice cream, fruit bars, dietary supplements, online stores of natural products, retail chains of the premium segment
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

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

‣ 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

WARRANTIES

Support of VACUSTAGE experts at all stages:

Selection of the location for the production site

Design of industrial premises

Manufacturing, installation and starting-up of equipment

Staff selection and training

System of remote control of the enterprise through the application on a smartphone

Guaranteed redemption of all products! This means that we take full responsibility for the sale of dried products

WARRANTIES

Support of VACUSTAGE experts at all stages:

Selection of the location for the production site

Design of industrial premises

Manufacturing, installation and starting-up of equipment

Staff selection and training

System of remote control of the enterprise through the application on a smartphone

Guaranteed redemption of all products! This means that we take full responsibility for the sale of dried products

CRM-форма появится здесь

Contact us

Our contacts

901 North Pitt Street, Suite 170, Alexandria, VA 22314, USA
CRM-форма появится здесь

Contact us

Our contacts

901 North Pitt Street, Suite 170, Alexandria, VA 22314, USA

VACUSTAGE INСORPORATED

EIN 1-800-829-4933
901 North Pitt Street, Suite 170, Alexandria, VA 22314, USA