Vacuum cooling rapidly reduces the temperature of cooked and fried foods by leveraging the principle that water's boiling point decreases under reduced pressure. This process causes internal moisture to evaporate, carrying away heat energy and achieving uniform cooling throughout the product.

1. Vaporizing moisture from inside the product
2. Removing energy in the form of heat from fresh produces
3. Achieving uniform surface and core temperatures

• Rapid cooling: 10-15 minutes from 90°C to ambient temperature, 25 minutes to 10°C
• Hygienic operation: Sealed vacuum environment prevents bacterial contamination and preserves freshness
• Uniform temperature distribution: Consistent cooling across all product sections
• Adjustable cooling parameters: Precise temperature control through vacuum level adjustment
• Quality preservation: Prevents oxidation and avoids bacterial growth temperature zones (30-70°C)
• Space-efficient design: Compact footprint with zero operational pollution

Ideal for bakery bread, cooked food processing, sushi rice cooling, and various thermally processed food products requiring rapid temperature reduction.