Vacuum cooling is the best choice for rapid cooling of fresh vegetables when surface areas are large compared to weight.High vacuum quickly affects all part of the load,usually cycles are 25-30 minutes for 1 to 15 tons of product.All fresh systems are designed to provide uniform temperatures and addition of water without interruption of the cycle can minimized plant water loss ad preserve weight and quality.
Vacuum cooling equipment features:
1 to 30 pallet capacities
Automated cycle completion with automated freeze protection
Optional “Wet kit” for cooling moisture sensitive products
Green refrigerant systems available
Energy saving
Cool large volumes and weight of produce rapidly
Uniform temperature easily obtained
Optional moisture enhancement systems can reduce weight loss
High volume users can achieve low unit cost with correctly matched equipment