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Cooked Foods Vacuum Cooler

SHENZHEN ALLCOLD CO., LTD
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    Buy cheap Cooked Foods Vacuum Cooler from wholesalers
     
    Buy cheap Cooked Foods Vacuum Cooler from wholesalers
    • Buy cheap Cooked Foods Vacuum Cooler from wholesalers

    Cooked Foods Vacuum Cooler

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    Brand Name : ALLCOLD
    Model Number : AVCF-200
    Certification : CE,UL
    Delivery Time : 40-60 working day
    Price : negotiate
    Payment Terms : L/C, D/A, D/P, T/T, Western Union, MoneyGram
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    Cooked Foods Vacuum Cooler

    Cooked Foods Vacuum Cooler

    Vacuum Cooler Brief Description

    Vacuum cooling machine is based on the rapid evaporation of water from produce under low-pressure situations. During the process energy in the form of heat is required to change water from a liquid to a vapor; So vacuum cooling machine can fast cooling down the temperature of produce within 30 minutes.

    Because of simple principle and fast cooling speed, vacuum cooling machine is widely used in preservation, transportation and storage of the agricultural products.


    Vacuum Cooler Main Components

    a. Control system---To control and show the working condition of the vacuum cooler.

    b. Vacuum system--To takes away the air in vacuum chamber, then cool the vegetables down.

    c. Vacuum chamber--To load your vegetables

    d. Refrigeration system--To catch the water vapor in ths chamber so as to ensure the continous cooling process.


    Vacuum Cooler Advantages


    1. Minimized production losses

    2. Improved economic of harvest operations

    3. Minimized losses during marketing

    4. Improved utilization by consumer

    5. Expanded market opportunities


    Vacuum Cooler Application Field


    Vacuum cooling of Fruit & Vegetables
    For leafy vegetables like (iceberg) lettuce, spinach etc are very suitable to be vacuum cooled. The process also works perfectly for field-packed leafy produce, as long as (micro) perforated film is being used.

    For "solid" vegetables ranging from (Chinese) cabbage and broccoli to carrots the cooling down process might take (considerable) more time, but the result in shelf life increase can be more than substantial.

    For fruits (like strawberries) and mushrooms, it is most important that the produce is cooled down very shortly after harvesting. Also here, vacuum cooling has great advantages in comparison to conventional cooling.


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