|Refrigerant Parts:||Danfoss/Frascold||Electrical Parts:||LS/Schneider|
|Vacuum Chamber:||Painted Mild Steel/Stainless Steel||Cold Medium:||R404a/R407c|
|Application:||Vacuum Cooling For Leafy Vegetables/"solid" Vegetables/berries/mushroom/flower||Cooling Capacity:||12palltes(5000-6000kgs)/cycle|
|Cooling Time:||20-30miuntes/cycle||Cooling Type:||Water Cooling/evaporative Cooling|
Mushrooms Flowers Vacuum Cooling System,
Spring Onions Vacuum Cooling System,
Asparagus Vacuum Cooling Equipment
Leafy vegetable/Celery /Asparagus/Spring onions/Mushrooms/Flowers vacuum cooling system with CE
Vacuum Cooler Brief Description
The technology is based on the phenomenon that as the vapour pressure on a liquid reduces, its boiling point reduces. The boiling point of a liquid is defined as the temperature at which the vapour pressure of the liquid is equal to the external pressure. When the pressure above a liquid is reduced, the vapour pressure needed to induce boiling is also reduced, and the boiling point of the liquid decreases. By reducing pressure we can even boil off water at lower temperatures. This rapid evaporation of moisture from the surface and within the products due to the low surrounding pressure, absorbs the necessary latent healt for phase change from the product itself. This latent heat required for evaporation is obtained mostly from the sensible heat of the product and as a consequence of this evaporation the temperature of the product falls and the product can be cooled down to its desired storage temperature.
This cooling technology not only strongly improves the product quality, but also increases the shelf life of product and at the same time it reduces the cooling costs compared to the conventional cooling method available.
Vacuum Cooler Main Components
a. Control system---To control and show the working condition of the vacuum cooler.
b. Vacuum system--To takes away the air in vacuum chamber, then cool the vegetables down.
c. Vacuum chamber--To load your vegetables
d. Refrigeration system--To catch the water vapor in ths chamber so as to ensure the continous cooling process.
Vacuum Cooler Features
1. Green Cooling: Energy saving &Optimal cooling efficiency
2. Radily Cooling: From 30°C to 3°C in 20-30 Minutes
3. Extend Shelf Life: Stay freshness and Nutrition Longer
4. Accurated Control: PLC combine with sensitive sensors&valves
5. Easy Operation Design: Automatic Control work with touch screen
6. Reliable Parts: Busch/Leybold/Elmo Rietschle//Danfoss/Johnson/Schneider/LS
Vacuum Cooler Advantages
1. Minimized production losses
2. Improved economic of harvest operations
3. Minimized losses during marketing
4. Improved utilization by consumer
5. Expanded market opportunities
Vacuum Cooler Application Field
Vacuum cooling of Fruit & Vegetables
For leafy vegetables like (iceberg) lettuce, spinach etc are very suitable to be vacuum cooled. The process also works perfectly for field-packed leafy produce, as long as (micro) perforated film is being used.
For "solid" vegetables ranging from (Chinese) cabbage and broccoli to carrots the cooling down process might take (considerable) more time, but the result in shelf life increase can be more than substantial.
For fruits (like strawberries) and mushrooms, it is most important that the produce is cooled down very shortly after harvesting. Also here, vacuum cooling has great advantages in comparison to conventional cooling.
Vacuum Cooler Models&Specifications
|Vegetables/Flowers/Fruits Vacuum Cooler Models& Specifications|
|Model No.||Processing Capacity||Inside Chamber
|Electricity Type||Total Power
Customized Options of Our Vacuum Cooler
1. Condensor Options: Air cooling/Water cooling /Evaporative
2. Function Options: Hydro system&Water spray system
3. Door Options: Manual Door/Horizontal Sliding Door/ Upwards Lifting Door/ Vertical Lifting Door
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