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COLDMAX Vacuum Pre Cooling system works by forcing a part of the water found in the products to evaporate at low temperature, simply by lowering the atmospheric pressure inside an airtight vacuum chamber.
Simple and efficient system construction for all types of bread. The preset temperature is around 30 ° C. From initial temperature (90 - 100° C) to the preset temperature, it just needs 3 to 8 minutes. This time varies with the type of bread and the weight of the load.
Vacuum cooling is the fastest and cheapest cooling system for rolls, breads, desserts and "hot oven" pastries in the bakery industry.
As the world's first-class supplier of vacuum chillers, COLDMAX has gathered over 10 years of experience in this sector, with a series of patented central components that help vacuum cooling systems achieve optimal cooling speeds with minimal energy consumption.
It’s a common sense that the boiling point of water decreases with the decrease of air pressure. The liquid moisture / water contained in the food starts to boiling and evaporate as the negative pressure increases.
The vacuum cooling technology uses the principle of physics, according to which the boiling point of water decreases with decreasing air pressure.
