Baked Bread Vacuum Cooler

Vacuum Cooling For Rapid Cooling Baked Bread

To the supermarket buyer or consumer it is a hallmark of quality to say that the product has been cooled by a unique process. Where vacuum cooling differs from conventional methods is that cooling is achieved from within the product rather than by trying to blow cold air over it. It is the evaporation of water within the product that has the double effect of rapidly removing the field heat and sealing in the freshness. This is especially effective in reducing the browning effect on the butts of lettuce - no other process can offer you this marketing edge.

Vacuum Cooling Of Fruits And Vegetables 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 Cooling Of Fruits And Vegetables Features

1. Reliable Parts: Busch/Leybold/Elmo Rietschle//Danfoss/Johnson/Schneider/LS

2. Extend Shelf Life: Stay freshness and Nutrition Longer

3. Green Cooling: Energy saving &Optimal cooling efficiency

4. Radily Cooling: From 30°C to 3°C in 20-30 Minutes

5. Accurated Control: PLC combine with sensitive sensors&valves

6. Easy Operation Design: Automatic Control work with touch screen

7. 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

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