Hot Food Quick Vacuum Cooler

The vacuum cooler uses the bacterial-controlled cooling method to reduce the food to be cooled from high temperature to 15℃ in about 20 minutes (depending on the ingredients). Compared with the traditional cooling time, the vacuum cooling machine is greatly shortened, only 1/40 of the traditional cooling time, and the high efficiency cooling method makes the output increase exponentially. Fast cooling speed can effectively avoid food oxidation, gelatinization and other reactions in a long time of high temperature, prevent the breeding of bacteria, extend the shelf life of food, maintain the original flavor and taste of food.

Working principle

Vacuum cooler through the water ring pump, rotary vane vacuum pump and high efficiency heat exchanger three vacuum form, to achieve a fast, efficient, energy-saving vacuum system, can use low energy to make the vacuum chamber quickly reach the vacuum state, so that the heat in the food can be released in a short time, to achieve the effect of energy saving, consumption reduction, prolong the shelf life

Technical Parameter

Application Scope

The equipment can be widely used in central kitchen cold chain distribution, all kinds of fillings (including bean paste, meat, etc.), fast food, convenience food, snack food, soy products, marinated products, pastry and bread cooling.