Rm 401, Bldg 1, No. 243 Huaide Rd, Humen Town, Dongguan, Guangdong, China P.C. 523926
Call Us +86-18825501449
Mail Us info@coldmax.com
Speed and efficiency are two characteristics of vacuum cooling that cannot be surpassed in any other way, especially when cooling packaged, boxed or palletized products.
Pre-cooling some vegetables may be a challenge, especially those with large surface areas and most vegetables are not exposed. Vacuum-cooled vegetables, such as lettuce, green leafy vegetables, cabbage, Oriental vegetables, have proved to be very successful for many years.
All COLDMAX vacuum cooling systems delivered to customers are carefully inspected and tested, and run for 72 hours without failures.
As with most processes, vacuum cooling can not be applied to all types of products, but it is against the right products. In general, suitable products should have multi-leaf characteristics or have a large surface to mass ratio.
For applicable fresh products, vacuum cooling is the fastest of all cooling methods. As a general rule, it takes only 20 to 30 minutes to reduce the temperature of the multi-sheet products from 30 to 2 ° C.
Vacuum cooling technology can help:
1. Improve utilization by consumer
2. Minimize losses during marketing
3. Minimize production losses
Basic information:
1. Payment way: 30% T/T as deposit, 70% paid before delivery
2. Processing capacity: Customized, 200kg to 12 tons / cycle
3. Processing time:<30mins/cycle (it varies with different kind of vegetables)
