With freeze-drying, it is not enough to watch only the set drying time. The pressure inside the chamber is also a very important indicator, because it is related to how much water vapour is still leaving the product. It can often tell you whether it already makes sense to stop the process or whether it is better to let the freeze dryer keep running. With AMARU, there is one simple rule:

We come across one misconception about freeze-drying quite often. Because water is removed under deep vacuum during freeze-drying, some people imagine the whole process as a kind of “boiling in the cold”. From there, it is only a short step to assuming that if the food is “boiling” during the process, it must also be heat-treated and microorganisms must be destroyed. But that is not how it works.

When people talk about freeze-dried foods, most immediately imagine crispy strawberries, raspberries or bananas in a small pouch. Today, this kind of product is already familiar to many consumers — as a snack for children, an addition to muesli or a healthier alternative to sweets. But this is only one of the ways freeze-drying can be used in food production.

Experienced freeze dryer users know this well – dealing with cold is much easier than dealing with heat. In winter, the room can be heated to the required 15 °C using an additional heater, and AMARU then maintains the temperature on its own. But on hot summer days, it is not that simple. How can you help your freeze dryer survive tropical days and nights without unnecessarily shortening the lifespan of individual components?

In the previous article, we focused on choosing the premises themselves and on basic equipment such as a sink, freezer, preparation counter, etc. This time, we will look at smaller equipment – tools that will come in handy to make your production more efficient.

Perhaps you are thinking about starting your own business with freeze-dried products, or you would like to expand your existing range with freeze-dried foods. In both cases, apart from purchasing a freeze dryer — which we will be happy to help you with :) — you will also need to choose and prepare suitable premises. In this article, we will try to help you with that.

When we first started sketching out the concept of the AMARU freeze dryer years ago, we imagined the ideal batch load would be around 5 kg of raw product. We drew the chamber, tried fitting five product shelves inside, and 1 kg per shelf seemed “just about right.”

Dear customers, partners, and friends of freeze-drying technology,as the final moments of 2025 are ticking away, it’s the perfect time to thank you for your support, your trust, and your attention to our blog — and perhaps also to take a short look back at what kind of year it has been.

In both the Czech Republic and Slovakia, every delivery of the AMARU freeze dryer includes not only transport to the customer but also on-site installation and operator training. Since the former Czechoslovakia isn’t exactly tiny, installations in eastern Slovakia often require a full day of travel, an overnight stay, and a second day for the actual handover and return. That was also the plan last week for one of our deliveries.

We often receive the question: Can AMARU be used for freeze-drying food at home, without any commercial purpose? TL;DR: Yes, it’s absolutely possible – and we already have a number of users who keep AMARU “in their kitchen”. But...