Under normal airpressure frozen fish can not dry or only very slowly. By using a vacuum pump, we bring down the air pressure in the freeze-drying tank. Thereby, water vaporization is shifted into the minus range. The cell moisture content vaporizes in the form of ice molecules!

This is only a very slow process and requires high energy expenditure. An unsurpassed preservation of naturalness, without the need to fall back on a synthetic material-filter, justifies the enormous purchase costs of our freeze-drying installation.

On the other hand, a freeze-dryer is not a ‘preparation machine’, but ‘only’ a dryer.

It does not replace the manual skills and the artistic talent of the good technician.