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 helps 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 do not only look at what is technically possible, but also at 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 not only suitable for drying, but 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.

No. You do not need to be an expert in freeze drying to get started with the Xiros Mikro. The machine is designed for professionals 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.

The length of a freeze drying cycle depends on the product, its moisture content, thickness and the desired end result. The Xiros Mikro can process up to 4 kg of ice, or water, per 24 hours and has an ice condenser capacity of 8 kg. This makes it highly suitable for professional testing, development and specialist production environments where quality and control matter.

No. Shelf life is important, but freeze drying offers far more than that. It is also used for texture development, flavour concentration, product presentation, innovation and creative product applications. That makes it not only a preservation technique, but also a valuable tool for product development.

Yes. Holland Green Science does not simply supply a freeze dryer; we also help customers think through applications, product development and process-related questions. We combine scientific precision with a practical and straightforward approach, helping customers use technology as a tool for quality, creativity and innovation.

No. The Xiros Mikro is suitable for professionals who take quality and innovation seriously. That may include top chefs, but also product developers, research kitchens, specialist food businesses and other users who are curious about what freeze drying can make possible.

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.

Absolutely. Many successful applications start with a question, not a fully developed plan. Whether you already have a specific product in mind or simply see opportunities in quality, texture, shelf life or innovation, Holland Green Science is happy to explore what is possible with you.