Capacity
130 kg/batch
Overview
About the LEO-130
The ideal solution for large-scale food producers and industrial operations seeking reliable freeze-drying capacity of up to 130 kg per batch.
Industrial production lines — continuous large-scale output for food manufacturers.
Up to 130 kg per batch — 9 shelves, 36 trays, 12.58 m² of shelf area.
Same recipe logic at industrial scale — recipes proven on the compact LEO units run here unchanged, which lowers the risk of scaling up.
Connected, hygienic build — stainless steel for hygiene and long service life, mobile-app control and real-time remote adjustment.
Key features & benefits
Hygienic & Industrial-Grade Design
- 100% Stainless Steel Chamber & Shelves — Washable, corrosion-resistant, and built for long-term reliability.
- No Electrical Components Inside — Safe, efficient, and easy to clean with high-pressure washing.
- Short defrost time — now equipped with fast defrost time – fully defrosted in less than 1 hour
Powerful, Integrated System
- "All-in-One" Unit — Premium vacuum pump included for hassle-free installation and immediate operation.
- Fully Automated Process — From freezing to drying, the system operates independently with minimal supervision.
- Delayed Start Feature — Plan and schedule production cycles to optimize energy usage and workflow efficiency.
Advanced Freeze-Drying Technology
- Radiant Freezing & Heating Shelves — Delivers fast, even drying with precise temperature control.
- 50 mm Shelf Clearance — Accommodates GN 2/1 trays with depths of 20 or 40 mm for versatile production.
- "Sweet Mode" — Tailored for candies and sweets with preheating up to +70°C.
Remote Monitoring & Control
- Wi-Fi Connectivity — Monitor and control the dryer remotely through the mobile app.
- Remote Firmware Updates — Automatic system enhancements ensure long-term efficiency.
- Lifetime Monitoring Module — Included for consistent performance tracking and insights.
Energy Efficiency & Sustainability
- Eco-Friendly Refrigerants — Low Global Warming Potential (GWP) for reduced environmental impact.
- Optimized Energy Consumption — Efficiency-focused design minimizes operational costs for large-scale operations.
Built for Industrial Reliability
- Limited Oil Change Technology — Reduces maintenance downtime for uninterrupted production.
- Short Power Loss Protection — Automatic system recovery after short outages.
- Low Noise (~65 dB) — Quiet performance even during intensive cycles.
Specifications
Engineering data, in plain text.
Batch capacity
130 kg
Ice condenser capacity
220 kg
Total shelf area
12.58 m²
Shelf size
650 × 2150 mm
Shelf spacing
50 mm
Heated shelves
9
Product trays
36
Tray size
GN 2/1, 2–4 cm
Shelf temperature range
-35 to +70 °C
Min. condenser temperature
-45 °C
Vacuum pump type
Oil-free dry screw pump (standard)
Defrosting
Automatic, Fast Defreeze (standard)
Control system
LCD touchscreen + Wi-Fi — menu in English
Data logging & recipes
Cloud admin panel: full cycle history, charts and data export · Wi-Fi app monitoring and notifications
Remote monitoring
Yes
Refrigeration
Air-cooled
Chamber / shelf material
AISI 304 stainless steel
Observation
Observation window
Loading
Cart
External dimensions
1,100 × 3,500 × 2,200 mm
Net weight
2,000 kg
Max. noise level
65 dB(A) max. (DIN 45635)
IP protection
IP65 (DIN 60529)
Connected load
15 kW
Nominal power
12 kW
Energy consumption
4 kWh/h
Warranty
24 months (+12 extendable)
Refrigerant
R-448A
Shelf material
Stainless steel
Body color options
Stainless steel
Power supply
400 V / 3~ / 50 Hz
Defrost time
≈60 min (depends on ice load)
Sweets mode
Yes, vacuum-drying mode for confectionery
Run the numbers
Produce from €47.62/kg on the LEO-130.
Indicative cost to produce one kilo of finished freeze-dried product. Adjust the inputs to your operation. Every number recomputes live.
Cost to produce
€47.62/kg
indicative · Leosmak · incl. raw material, excl. labour
€8.73/kg machine cost · excludes raw material & labour
Payback
7 mo
on capex, gross margin
Revenue / yr
€336,960
~2,246 kg dried/yr
Full cycle
24–36h
drying + in-shelf freeze
In-shelf freezing: no external blast freezer, and a shorter cycle than in-chamber machines.
Excludes labour: cycles run largely unattended; hands-on handling is typically a few minutes per batch with trolleys/mechanisation. Add your own loaded rate if it’s material to your setup.
Yield and cycle-time figures are conservative engineering estimates based on typical product composition and verified machine specifications. Actual results depend on the specific material, recipe, preparation, load and ambient conditions, and may differ. These figures are for planning purposes only; Freeze-drying.tech accepts no responsibility for decisions made on their basis. Freeze-drying.tech can run a validation cycle of your product on the target machine to provide confirmed, measured yield and cycle-time figures.
Service & warranty
Backed after the sale.
Warranty
24 months
+12 months available
Support
Email and remote diagnostic support during business hours, with access to the spare-parts catalogue and the full documentation library. Extended and on-site service plans are available on request.
Installation & commissioning
Delivered ready to commission on a three-phase supply. Remote onboarding and recipe-setup guidance are included; on-site commissioning is available on request.
Accessories
Compatible accessories.
FAQ
Questions buyers ask.
The list price covers the machine. Delivery, installation, commissioning and the site acceptance test depend on your site and utilities, so we quote them per project. Tell us your product, daily output and location and we will send a complete proposal.
Up to 130 kg of fresh product per batch — 12.58 m² of shelf area across 36 GN 2/1 trays, with a 220 kg ice-condenser. This is high-volume production for food, nutraceutical and ingredient manufacturers running continuous freeze-dried output, not pilot or small-batch work.
Plan for a three-phase 400 V supply (≈15 kW connected, 12 kW nominal, 25 A mains fuse) and a single cabinet of about 2,000 kg (1100 × 3500 × 2200 mm). It's air-cooled. We provide a full site-readiness and utilities checklist as part of the project, before anything ships. The room should stay between +10 and +30 °C, with at least 1 m of clearance around ventilation and service access and a drain sized for the full ice load. Industrial units need one service inspection per year.
Oil-free vacuum is standard on this industrial class. That removes oil changes and any oil-migration risk from a continuous, food-grade production environment — the right default at this scale despite the higher pump cost.
As a full-service project: specification, build, delivery, installation, commissioning and operator handover, with 24-month warranty (extendable to 36) and Wi-Fi remote diagnostics. Lead times are project-dependent and confirmed in the proposal — engage us early so capacity lands when you need it.
Established producers industrialising a proven product — premium freeze-dried foods, ingredients, nutraceuticals or pet nutrition — who have outgrown batch machines and need predictable, validated, high-volume capacity. If you're still proving the product, we'll usually steer you to a commercial-class machine first and scale you up to this later.
Next step
Talk to an engineer, not a salesperson.
Tell us your product and your volumes. We'll size the machine, sanity-check the numbers against yours, and send a written quote, usually within one business day.