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Dongguan Betterfresh LTD.
Cooked vacuum cooling machineis mainly composed of vacuum processing chamber, vacuum system, cooling system and control system of four major components. Using a vacuum pump to extract air of the vacuum chamber to reduce the pressure of vacuum box,make the vacuum vessel of the boiling point of water decrease, thereby evaporating, so the surface is cooled continuously vaporized free water,take away all heat ,so as to achieve cool-down effect.
Cooked food vacuum rapid cooling machine is suitable for mass production of food cooked and cooked food distribution centers and other processing enterprises, performance and advantages which the cooling machine are as follows:
1. Cooling speed: Just 10-15 minutes to cooling cooked foods from the high temperature of 100 degrees to room temperature, with high production efficiency, strong winds pre-cooling takes 5 hours. cold room needs more than 10 hours, vacuum coolers to cool completely change the traditional way.
2. The cooling temperature uniformity: stainless steel body air drawn by a vacuum pump, the vacuum dwindling food surface water evaporation, rapid cooling temperature, while the degree of vacuum in the vacuum chamber (pressure) is the same everywhere, so the food inside and outside temperature uniformity;
3. To avoid environmental pollution for food again: After the completion of vacuum cooling，in the housing complex pressure feed gas, which air is filtered gas that is free of dust suspended matter can avoid airborne bacteria, suspended solids and other food secondary pollution; cooling process under seal under vacuum, the cooled cooked food clean, no bacterial contamination.
5.Since the vacuum cooling in the housing, food just released a high temperature steam produced does not extend to diffuse production workshop，as modern food processing plants essential cooler!
