Food vacuum cooling machine

Structure characteristics:

In 1, a vacuum chamber, the door, shell are made of stainless steel.

2, the ultimate vacuum of 10Pa. Vacuum interior pressure display, control range: 100000Pa to 100Pa

3, pre-cooling temperature 0～ 20 ℃, within this range can be adjusted, control.

In 4, the precooling time < 30 Min. Cooling time automatically to record and display

In 5, PLC and touch screen control, display the temperature, pressure and time

6, anti-freezing device

In 7, a " temperature " and " time control " two kinds of mode, can choose one of its modes of operation

In 8, a vacuum pump and compressor are foreign brands

9, with four wheels, convenient in moving ground

Apply to food preservation, and chilled meat preservation and preservation of aquatic products etc.:

Cooked quick cooler

Cooked foods ( including meat products, meat products, soybean products, food, dishes, baking and other food ) production must pass through the cooling process. Cooked food production and processing after the high temperature, using a vacuum rapid cooling, can keep the original flavor quality. Food vacuum cooling technology is completely different from the traditional cooling mode. It can make the food in a fully enclosed stainless steel box body to realize sterile cooling, which avoids the " two pollution ", and can be extremely fast cooling speed through food bacteria at 30--70 ℃with the rapid propagation, and can realize the food center and surface cooling to a desired temperature at the same time, the greatest extent to ensure the rapid cooling and the uniformity, greatly improving the food quality and safety, prolongs the shelf life.

Use characteristics:

In 1, the cooling time is short, cooked food from 90 ℃ cooling to room temperature takes only 10--15 minutes, 10℃for 25 minutes.

In 2, the cooling process in the sealed vacuum cooling of cooked food is clean and sanitary, no bacterial contamination.

3, cooling temperature, vacuum tank food temperature of all parts, has maintained the uniform state of decline.

In 4, according to the need to change the cooling temperature, can be conveniently by adjusting the vacuum degree, get cooked food required for cooling temperature.

Improve the quality of cooked food, to prevent the high temperature food oxidation, avoid 30--70℃optimum bacterial reproduction period.

Low temperature machine is provided with a liquid splash preventing device.

Covers an area of small, the runtime does not produce any pollution, can be directly installed in the cooked food production site.

Structure characteristics:

1, the ultimate vacuum of 1500Pa. Vacuum interior pressure display, control range: 100000Pa to 1000Pa

2, pre-cooling temperature from out of the pot is cooled to a temperature 20 ℃, 200kg cooked food cooling time is less than 30 Min.

In 3, PLC and touch screen control, display the temperature, pressure and time

In 4, at 0℃ ~ 40 ℃can be arbitrarily set, control

In 5, a vacuum pump is the products of Foreign Company

In 6, a vacuum chamber at one end and open the door, door pressing device for quick wrench, turn 90 °can be pressed or loosened.

In 7, the average cooling water is about 15L/min.

In 8, the noise 73dB ( A ).

In 9, a voltage / frequency 380V/50Hz

In 10, the machine is a whole, switch on the power supply can be used, without the need for on-site installation, commissioning.

Main application: moisture containing cooking, cooking cooked food, such as fast food, bread, steamed potatoes, cooked meat, bean products, cooking etc.;