Date: June 23, 2026
Yanjinpu Food Co., Ltd. (002847), a leading Chinese snack food manufacturer, has been granted a utility model patent for a konjac vacuum freeze dryer, according to data from the National Intellectual Property Administration on June 23.
The patent, with authorization announcement number CN224381962U, was officially authorized on June 19, 2026.
The freeze dryer features an innovative structural design centered around easy disassembly and maintenance.
The cabinet body contains a drying chamber with a front-side opening, and supporting blocks with upward-extending limiting blocks are installed on the left and right side walls of the chamber.
Load-bearing strips are symmetrically arranged on both sides, with insertion slots vertically aligned on the facing sides for holding materials.
On the outward-facing sides, embedding slots are provided for the supporting blocks to fit into.
The top wall of each embedding slot is in contact with the upper surface of the supporting block, and the insertion opening on the outward side allows the supporting block and limiting block to be horizontally inserted.
A limiting slot on the top wall accommodates the limiting block, with one side wall of the limiting slot fitting closely against the corresponding side wall of the limiting block.
This design enables the load-bearing strips to be installed and removed with ease, without requiring disassembly of fasteners.
This significantly simplifies the cleaning and maintenance process for the equipment.
Yanjinpu Food, listed on the Shenzhen Stock Exchange since February 2017, is a major player in China's snack food industry with a focus on leisure food products and deep processing of agricultural products.
In 2025, the company reported revenue of 5.762 billion yuan, ranking third among 10 companies in its sector.
Konjac snacks accounted for 1.737 billion yuan of total revenue, representing 30.15% of the company's overall business.
This patent reflects the growing trend of specialized freeze-drying equipment design tailored to specific food categories.
Konjac, a root vegetable with high water content and unique textural properties, requires precise drying conditions to maintain quality.
The improved cleanability of this new design addresses a key operational pain point in food processing facilities, where hygiene standards and equipment downtime directly impact production efficiency.
For international buyers, this innovation highlights how Chinese food manufacturers are investing in application-specific freeze-drying technologies that improve both product quality and operational convenience.
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