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What is Vacuum cooling? 

Vacuum cooking is the quickest and most cost-efficient cooking system for vegetable, fruits, flowers and more. The vacuum cooling technology which can strongly improve your products quality and at the same time reduce your cooling costs, is now becoming an acceptable investment for almost all vegetable growers.

The technology is based on the phenomenon that water starts boiting at lower temperatures as the pressure decreases. In the vacuum cooler the pressure is reduced to a level where water starts boiling at 2℃. The boiling process takes away heat from the products. As an effect, products can be cooled down through and through to 1℃ or 2℃ within 20-30 minutes. Even(Micro-perforated) packed products can easily be cooled by this way!

The quick and uniform cooling (the surface and the core of the vegetable reach exact the same temperature after vacuum cooling!) results in a substantially longer shelf life of your produce. At the same time you can save on energy costs, as the vacuum cooling process is much more effective than traditional cooling technologies.

ATTN: Carol Lee

Shenzhen ICEUPS Refrigeration Equipment Co., Ltd.

Email: sales1@iceups.com

Cell/WhatsApp/Skype/Wechat: +86 13302961147