Professional Freeze-Drying Equipment
for Food Innovation, Kitchens and R&D

Freeze drying is a drying method in which moisture is first frozen and then removed under vacuum. This preserve flavour, structure, colour and overall product quality far better than many other drying methods.

Professionals choose freeze drying because it does more than simply preserve a product. It helps retain quality, reduce waste, extend shelf life and create new possibilities in food, product development and culinary innovation.

A wide range of products can be freeze dried, including fruit, vegetables, herbs, sauces, garnishes, prepared components, dairy applications, botanicals and other organic materials. The final result depends on factors such as moisture content, fat content, sugar content and product structure. That is why we look at what is technically possible and what you want to preserve, enhance or create.

Yes. Freeze drying is widely known for preserving flavour, aroma, colour and structure extremely well. Nutritional value is also generally retained to a high degree. In general communication around freeze drying, around 97% nutrient retention is often mentioned, although this varies depending on the product, nutrient and process. That is exactly why freeze drying is so interesting for professionals who want to maintain the highest possible quality.

Yes. The Xiros Mikro is suitable for drying and certainly also for testing, refining and developing products. Think of new textures, stable components, concentrated flavours and innovative applications for chefs, development teams and food professionals. Your creativity is the limit. 

Nope. You don’t need to be an expert in freeze drying to get started with the Xiros Mikro. There is even an ‘auto dry’ function. The machine is designed for professionals and enthusiastic individuals who take quality, creativity and product development seriously. Holland Green Science also offers workshops and training sessions to help users get the very best from the machine, both technically and in day-to-day practice.

Freeze drying can deliver better product quality, greater control, less waste, longer shelf life and new commercial or culinary opportunities. For many users, the real value lies in the combination of efficiency, differentiation and creative freedom. Capture the flavours of the season and use them whenever and however you like.

The length of a freeze drying cycle depends on the product, its moisture content, thickness and the desired end result. A small batch can be done in 10hour, where larger batches could take more than 48hour. The Xiros Mikro can process up to 4 kg of ice (water) per 24 hours and has an ice condenser capacity of 8 kg. Pre-freezing the product helps to speed up the total proces. This makes it highly suitable for professional testing, development and specialist production environments where quality and control matter.

Freeze drying is not only used to extend shelf life. While preservation is an important benefit, professional freeze drying also plays a valuable role in product development, texture creation, flavour concentration and premium product presentation.

Chefs, food developers, R&D teams and specialist producers use freeze drying to create light, crispy textures, intensify natural flavours, stabilise sensitive ingredients and develop innovative food concepts. This makes freeze drying much more than a preservation method — it is a powerful tool for creativity, quality and product innovation.

Yes. Holland Green Science supports customers beyond the purchase of a freeze dryer. We help users think through applications, product development ideas and process-related questions, making it easier to translate freeze drying technology into practical, high-quality results.

This support is valuable for chefs, R&D teams, research kitchens, specialist food producers and small-batch businesses that want to use freeze drying for more than preservation alone. By combining scientific precision with a practical and straightforward approach, Holland Green Science helps customers turn technology into a tool for quality, creativity and innovation.

The Xiros Mikro is designed for professionals who want a compact freeze dryer without compromising on quality, control or innovation. It is an excellent choice for top chefs and high-end kitchens, but it is not limited to fine dining. The system is also suitable for food product developers, R&D teams, research kitchens, specialist food producers and small-batch businesses exploring new textures, ingredients, recipes or preservation methods.

Whether you are developing premium food products, testing new applications or looking for a reliable professional freeze dryer for smaller-scale production, the Xiros Mikro offers the flexibility to turn creative ideas into consistent results.

Where other drying methods are often focused mainly on speed or bulk processing, freeze drying becomes especially interesting when quality, flavour retention, structure and refinement matter most. The Xiros Mikro gives professionals more control over the final result, making it particularly valuable for applications where precision and product value are key.

Freeze drying requires more process control, precision and time than many other drying methods. That is exactly why professionals choose it when quality, shelf life, lower product loss, differentiation and premium applications matter more than speed alone or lower processing costs.

Yes. You do not need to have a fully developed freeze drying application before getting in touch. Many successful projects start with a question, an idea or simply the curiosity to explore what freeze drying can make possible.

Whether you already have a specific product in mind or are still exploring opportunities in texture, flavour, shelf life, quality or innovation, Holland Green Science can help you think through the possibilities. We support chefs, food developers, R&D teams, research kitchens and small-batch producers in turning early ideas into practical freeze drying applications.