Vacuum Cooling Plant
Vacuum precooler
The vacuum precooler produced by our company is a high-tech product developed by vacuum precooling technology. Through vacuuming, the environmental pressure of the material to be cooled is reduced, so that the boiling point of water of the material to be cooled is reduced to boiling evaporation from the surface to the heart, thus absorbing the heat of the material to be cooled and cooling quickly. The cooling temperature is uniform, without external cold and internal heat.
Machine, electricity, gas combined programmable controller (PLC) control, accurate temperature control, automatic control, easy to learn operation.
Used for cooked food: mainly used for high temperature steaming, cooking, frying, frying and baking of cooked food fast cooling, such as cooked meat products, soy products, fast food, rice, steamed buns, steamed buns, dumplings, etc.;
For fruits and vegetables: mainly used for fresh vegetables, fruits, fresh cut flowers, fresh meat and aquatic products, etc.
Application Scope
The use of vacuum cooling technology can effectively promote the high-temperature processed cooked meat products in a short time of rapid cooling, quickly through the temperature zone of bacteria easy to reproduce, thus extending the storage period, to ensure the nutrition, health and freshness of food. High temperature cooked food cooling, because of the cooling speed, can greatly avoid food in 30 ~ 60℃ bacteria breeding temperature zone. Avoid using preservatives to extend shelf life.
设备特点
Equipment characteristics
1, short cooling time, cooked food from 90 ℃ cooling to room temperature only needs 10-15 minutes, 10 ℃ below 25 minutes.
2. The cooked food cooled in sealed vacuum during the cooling process is clean and hygienic, without bacterial contamination.
3. The cooling temperature is uniform, and the temperature of all parts of the food in the vacuum tank keeps falling uniformly.
4. according to the need to change the cooling temperature, can easily by adjusting the vacuum degree, the cooked food cooling temperature.
5. improve the quality of cooked food, prevent food oxidation under high temperature, avoid 30- 70 ℃ bacteria breeding period.
6. small footprint, no pollution during operation, can be directly installed in the cooked food production site.
