The article's authors examined the possibilities of intensifying the lyophilization process in an innovative sublimation device with the help of ultrasonic vibration. The introduction of lyophilization technology on an industrial scale began relatively recently. Manufacturers widely used this technology to process high-value food products, primarily berries, vegetables, and fruits. The purpose of freeze drying is to reduce the products' mass and preserve the product’s properties for a long time. Lyophilization involves the removal of water from the frozen product, sublimation, and desorption under high vacuum conditions. The process aims to obtain the desired residual moisture value in the final product. However, the process implementation is associated with large consumption of the required energy. The high energy costs and long time needed for lyophilization make it an expensive process compared to other drying technologies, especially in the case of freeze-drying fishery products. Therefore, the authors propose introducing ultrasonic vibrations to the product with the help of an advanced pin to create fine ice crystals inside target bodies and speed up the sublimation process without significantly impacting aesthetic properties.