Traditional freeze drying cycles can last up to 72 hours. With REV™ technology, products can dry in as little as 30 minutes, with most cycles finishing in 90 minutes or less. Unlike freeze drying, REV™ does not require piercing the skins of non-porous fruits and vegetables, helping maintain product integrity and appearance.

Freeze drying removes water through sublimation which slowly dry from surface to the inside, but REV™ drying works from the inside out for even, volumetric results. This allows precise moisture control, ensuring consistency throughout the product. With REV™, you can also create textures that range from chewy to crunchy — a flexibility that freeze drying can’t offer. For best results with many fruits and vegetables, REV™ can be paired with air drying pre-treatments.

Freeze drying is a lengthy and intensive process which can impact sensitive components. REV™ drying occurs under vacuum at a pressure where water boils at just 25° C. Unless higher heat is intentionally applied, the process stays gentle enough to protect delicate cell structures. The result: products that retain their natural colours, authentic flavours, and valuable nutrients, often better than with freeze drying.