Vacuum Coolers for Food & Kitchen

From production to consumption, cooked food must go through rapid cooling packaging cold chain transportation. The speed and quality of cooling and reasonable and rapid packaging have a great relationship with the quality and shelf life of products. However, many food processing enterprises often encounter great difficulties in rapid cooling.

The traditional cooling method is natural cooling or cold storage cooling, which not only has a long cooling time and a large temperature difference between inside and outside, but also easily causes "secondary pollution" and bacteria exceeding the standard.

Vacuum quick cooling is a rapid evaporative cooling technology, which allows cooked food just out of the oven (pot) to immediately enter the sealed vacuum box. By means of vacuum pumping and pressure reduction, the water in the food can evaporate under low pressure while absorbing its own heat, so as to achieve the purpose of cooling. At the same time, Webercooling has adopted a number of proprietary technologies to develop room temperature and low temperature series of vacuum quick coolers for cooked food according to the different needs of customers. The final cooling temperature of the room temperature type is 2 ℃ - 5 ℃ higher than the working water temperature; The final temperature of low-temperature cooling can be lower than 10 ℃. The equipment can be widely used for rapid cooling of central kitchen cold chain, fast food, convenient food, leisure food, bean products, various fillings, etc.

Webercooling cooked food vacuum cooler has the following features:

1. Fast cooling speed: it only takes 15-30 minutes to cool from 100 ℃ to below 10 ℃.

2. Uniform cooling: the surface and the center are uniformly cooled at the same time. Traditional cooling is fast in surface cooling and very slow in internal cooling.

3. Food is safer: the cooling process is carried out in closed containers, without secondary pollution. The growth stage of putrefactive bacteria is low when the bacteria rapidly propagate at 60-30 ℃.

4. Low stacking requirements: product shape, size and stacking method have little impact on cooling effect.

5. Small land occupation: it can process 10 tons of cooked food per day, and the equipment occupies only 3M2

6. Splash prevention: Jinli's splash prevention technology can avoid some soup splashes caused by vacuum cooling.

7. Low operation cost: only 1 / 3 of the traditional cold storage.