Vacuum fast cooling machine, fast cooling, suitable for cooked food, fast food, meat, rice,steamed buns and other food.

The improvement of production methods to accelerate the production process

Products from 100 degrees of cooling to room temperature only 10~15 minutes, cooled to 0 DEG C for 25~28 minutes.

Vacuum fast cooling machine, compared with the traditional cooling methods, can be said to be a revolution in technology.

The rapid cooling machine vacuum greatly accelerate the production process, the productyield was raised to a new level.

All kinds of benefits brought by the cooling time is short

1, the products are avoided all kinds of biological chemical reaction in high temperature andproduct deterioration problems;

2, the best products to avoid bacteria at 30 DEG ~60 DEG in the breeding period, for long-term preservation products to protect its physiological conditions fundamentally, prolong the shelf life of the products;

3, because there is no bacterial growth, so there is no need to add preservatives, so thatproducts become the real "green food";

4 physical properties of products, not in the transient cooling process change, ensure the taste of consumer food products.

The cooling temperature uniformity to avoid bacteria uniform taste

Cooling temperature depends on the vacuum rapid cooling vacuum box, vacuum cooling boxvacuum (pressure) is equal, so the product temperature uniform, ensure the products tasteuniform, and avoid bacterial reproduction.

A machine with adjustable temperature

In the case of rapid cooling vacuum (pressure) determines the temperature of cooling.

Thus, can quickly adjust the cooling temperature required according to different products and different state.

No bacterial contamination in vacuum cooling environment

The cooling process of products is always in a sealed vacuum state, finished cleaning, nobacterial contamination.

Vacuum fast cooling machine function realization principle

In a standard atmospheric pressure, the boiling point of water is 100 degrees Celsius,evaporation heat is 2256.69KJ/Kg; and when the pressure is reduced to 613Pa, the boiling point of water is 0 degrees Celsius, evaporation heat of 2499.52KJ/Kg, decreased with the pressure, boiling point temperature of water consumption is also reduced, the quality of waterevaporation units of heat but increased.

The principle of vacuum cooling technology will be cooling of fruits and vegetables andcooked food products placed in indoor vacuum cooling, through the vacuum pump to draw air to create a low pressure environment, the product inside the water is evaporated; because the evaporation process with heat, caused by evaporation to reduce the temperature of thematerial itself.

The process is divided into two stages: the first is to reduce the vacuum chamber pressure to the initial temperature of the corresponding amount of saturation pressure, saturationpressure flash appears in this stage, the evaporation speed is slow, the cooling effect is not obvious, then continue to reduce pressure, evaporation started; secondly, with the process of the evaporation, evaporation of objects the temperature began to decrease, until the preset temperature.

The scope of application:

1: 10~15 C frozen food transportation chain

The equipment according to the customer demand to adjust the cooling temperature to 0 DEG C, from room temperature, to meet the various stages of the cold chain logistics temperature requirements.

2: frozen product pre cooling

To require refrigerated storage or transportation of products, the equipment can be in a very short period of time to complete the pre cooling time and energy needed to greatly shortenthe freezing cold.

Rapid cooling in the production process of 3:

In the frozen food production process, vacuum fast cooling machine for rapid cooling of cooked products, directly into the next production process.