Vacuum Cooling System
Product description
Vacuum Cooling is a rapid, energy-efficient technology that cools fresh produce, cooked food, bakery items, and flowers by leveraging the physics of water evaporation under low pressure. By reducing the pressure inside a sealed vacuum chamber, moisture within the product evaporates at lower temperatures, absorbing heat from the product and rapidly cooling it—from the core, outwards.
✅ Benefits at a Glance:
Ultra-fast cooling: From field or oven to target temperature in minutes
Uniform results: Cool to the core—independent of product size or load configuration
Energy saving: Up to 70% more efficient than forced air cooling
Longer shelf life: Less spoilage, better freshness
Space saving: Smaller cold room footprint needed
Multi-industry use: From leafy greens and broccoli to sushi rice and sourdough bread
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✅ Benefits at a Glance:
Ultra-fast cooling: From field or oven to target temperature in minutes
Uniform results: Cool to the core—independent of product size or load configuration
Energy saving: Up to 70% more efficient than forced air cooling
Longer shelf life: Less spoilage, better freshness
Space saving: Smaller cold room footprint needed
Multi-industry use: From leafy greens and broccoli to sushi rice and sourdough bread
Specifications
| Categories | Finished Food CategoriesMeat, Poultry & Fish; Finished Food CategoriesPlant-based foods |
|---|---|
| Supplied from | Netherlands |
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