What's vacuum cooler?

It can be used to quickly reduce the temperature of fried food in a short time to ensure the quality and color of the product. The boiling point of water drops as the air pressure decreases, the water in the food will boil, and some of it will evaporate. At this time, the heat of vaporization will take away the heat, and the food itself can be cooled. The vacuum cooler using this principle is currently an indispensable equipment for the thermal processing of food.

Step 1.Vaporizing moisture from inside the product.
Step 2.Takes away energy in the form of heat from fresh produces.
Step 3.Make the surface and core temperatures are the same.

1. The cooling time is short. It takes only 10-15 minutes for cooked food to cool from 90℃ to normal temperature, and 25 minutes for 10℃.

2. The cooked food cooled in a sealed vacuum state during the cooling process cleans and smells, and there is no bacterial contamination.

3.The cooling temperature is uniform, and the temperature of each part of the food in the vacuum tank has been kept uniformly falling.

4. Change the cooling temperature as needed, and the temperature required for cooling cooked food can be easily obtained by adjusting the degree of vacuum.

5. Improve the quality of cooked food, put the food under high temperature to oxidize, and avoid the optimal breeding period of bacteria at 30-70℃.

6.It occupies a small area, does not produce any pollution during operation, and can be directly installed at the cooked food production site