Product Overview:

Vacuum fast cooling works by rapid evaporation of water from stewed high-temperature ready food under very low atmospheric pressure inside a vacuum chamber. Energy in the form of heat is required to change water from a liquid to a vapor state as in the boiling of water. At reduced atmospheric pressure in a vacuum chamber, water boils at lower temperature than normal.

 

Application:

uStaple food: rice, noodles, steamed bun, corn, dumpling, sushi and preserves, etc;

uPoultry: boiled chicken or duck, roast chicken or duck and salted goose, etc;

uMeat: boiled pork, beef, mutton and rabbit meat, etc;

uFish and shrimp: river fish, sea fish, shell, shrimp and crab, etc;

uFried food: fried food, fried ball and spring roll, etc;

uBaked food: moon cake, cake and bread, etc;

uFillings: filling of moon cake, filling of glue pudding and prepared food, etc.

uVegetables: bana, stem, cauliflower and mushroom, etc.

 

Functions:

1. Fast cooling speed with high production efficiency, usually from **0°C to normal temperature in  

    *0~*5min, to below *0°C in *5min, while 5hrs with strong wind pre-cooling, and *0hrs with cold room;

2. Uniform cooling. Since cooling temperature is up to vacuum degree (pressure level) that is equal

    everywhere in the vacuum chamber, temperature outer and inner food is uniform;

3. Avoid secondary pollution from the environment to food. After vacuum cooling, the pressure in the chamber

    will return with filtered air suction. The air entering into cooling chamber excludes suspended dust, thus  

    avoiding secondary pollution from bacteria and suspended matter;

4. Sanitary ready food with no bacteria pollution in the process of cooling under sealed vacuum state;

5. Improve quality of ready food. The short cooling time not only best avoids fat oxidation resulting from high

    temperature, amylum paste, and bacterial breed produced at temperature range of *0°C~*0°C in food

    cooling process, but also extends preservation period, which makes ready food real “green food” by

    unusing preservatives;

6. Improve flavor of ready food. On the principle of vacuum impregnation, food external soup (seasoning) that

    concentrates from water loss can easily and quickly enter into food internal, thus improving the flavor;

7. Small floor space, no pollution at work and can be directly mounted on ready food production line, sanitary 

    and safe;

8. Easy operation and reliable running. Close vacuum chamber door after setting relative data, and press the

    for automatic cooling, then the machine automatically stops when temperature arrived;