Vacuum cooling is the quickest and most cost-efficient cooling system for vegetables, flowers, meats, and cooked foods in the vacuum chamber. When the vacuum degree of chamber reaches the saturated pressure of water vapor corresponding to the temperature of produce, the water in the surface clearance of produce like fruits and vegetables start to vapor, and the evaporation will bring away heat to lower the temperature of produce. Further lower the pressure to reach the needed cooling temperature of produce.
Forced air cooling goes head to head with vacuum cooling efficiency. One single forced air cooling cabinet can cool down up to 20 palletized produce. This works by having the unit inside your cold room and once all palletized produce is aligned and covered with its tarp; once switched on it will then blast the pallets with the cold rooms ambient temperature. The forced cold air then travels down the lane as a tunnel effect, going through every crevice of product and quickly begins to chill down its contents.
- Retain freshness and nutrition
- Prolong preservation time and shelf life
- Fast cooling speed and uniform cooling, normal 20-30 min cooling duration for each cycle
- Restrain and kill bacteria, animalcule, and no pollution
- Evaporated water is about 2-3% of total goods weight, no partial dry shrink
- Patent in core technology
- Top brand components
- Touch screen operation
- Operator level password
- Plug& play model available
- Plug-in type terminal
- Trouble shooting assist system
- Digital processing time display
- Compact size
- Uses your cold-room as the cooling base temperature.
- Takes no water unless you want a mist feature.
- No water on the product.
- Cools up to 20 gaylords at a time. About 3 to 4 hours from 32C(90F) to cold-room temperature.
- Tarp cover – Rollover tarp.
- Self-Contained
