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As the negative pressure increases in the vacuum chamber, the liquid water begins to become vapor, namely evaporation. Evaporation cools the product in a naturally and physically method.
The vacuum cooling technique uses the laws of physics, based on which the boiling point of water decreases as the pressure of the gas decreases.
The bread instant vacuum cooler cools and stabilizes buns, pastries or bread for later use in minutes. This process step simplifies the subsequent supply chain, improves product quality, improves oven efficiency, and extends product life.
Our newest vacuum cooling technology shows that the traditional method can be deeply improved as it is currently damaging the cooking process. In addition, our advanced methods significantly reduce electric power consumption.
Basic information:
1.1 Product name: food vacuum cooling system
1.2 HS Code: 841869
1.3 Origin: Made In China
Our high performance Vacuum food quick cooling machines are designed for high specifications, and can meet the CE directives, and are manufactured with leading quality components such as Busch, Bitzer, Leybold, Schneider, Danfoss.
