Technology & Capabilities
The method of dehydrating frozen foods under a vacuum is freeze drying, so that the moisture content transitions immediately from a solid to a gaseous phase without sublimation needing to undergo the intermediate liquid state.
Freeze-drying Process
Quality Check
on
Raw Materials
Freeze-Drying
Unloading & Packaging
Freeze-dried Advantages
Without altering the flavor, scent, form, colour and bio-availability of their essential nutrients, Freeze Drying eliminates virtually all water from selected ingredients.
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As water is the primary catalyst for the growth of mold and bacteria that lead to the harmful side effects of food decay, freeze drying often reduces these related health hazards, resulting in healthy, preservative-free, nutritious foods.
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Light weight, safe at room temperature (no need for a cold chain), ease of transport, long and stable shelf life, easy to use (taken in a dry state or instantly re-hydrated), etc. are the benefits of freeze-dried goods.
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Process Capability
We are exceptional here at PETSEK in that we have varity forms of manufacturing capability to form the freeze-dried food or procedure.
Dicer This machine can cut perfect cubes in sizes 3/8 cube, 1/2 cube, .5 x .75 x .75, domino and checkerboard.
Packaging Capabilities
We have three automated packing machines that can manufacture up to 24 bags per minute and can fill 28g-1815g bags. We have another packing unit for smaller orders, but MOQ refers to
Treats
Small 25-55g
Medium 50-120g
Large 140-250g
Extra Large 300-500g
Fin/Lap seal bag
Small 6-10oz
Medium 14-18oz
Large 28-32oz
Extra Large 64-66oz