Dragonfruit (Hylocereuscostaricensis) juice is a nutrient-rich drink that can be easily infected by environmental microorganisms, causing fermentation, spoilage, and a short shelf-life. Fruits and other foods are preserved by cold storage and thermal or vacuum concentration methods that are energy-intensive or quickly reduce the product's quality. The cryoconcentration method used in dragon fruit is one of the reasonable ways to preserve vitamins, bioactive compounds, and nutritional ingredients. However, widespread use or production of equipment specifically designed for cold concentrators has yet to be general. This study aims to calculate, design, and manufacture the cryoconcentration equipment named CCE-03. The manufactured equipment is 5 L of material per batch capacity, with a −10 to −35°C concentration ambient, a concentrating time of 1.5 to 6 hours, and a defrosting temperature of 10 to 25°C. The equipment works stably and is controlled by an automatic measuring device operated via a computer. The concentrating process takes 1.6 hours, and the product's energy cost is 0.48 kWh/L. The product concentration is 46.6%, and the loss of vitamin C content is 11.3%. The concentrated dragon juice is high-quality