Vacuum cooling is a rapid evaporation cooling technology. It reduces the chamber's pressure through vacuum pumping. so that the boiling point to the water in the products is lowered to have the water vaporized to absorb the products themselves' heat,then to lower the products' temperature rapidly. There are a lot of advantages over thetraditional natural cooling and cooling in the refrigeration house.
Rapid cooling speed, it only takes around 30 minutes to cool from 100℃ to lower than 10℃, Uniform cooling temperature in the center and surface of the food. No special requirements on the size, appearance and stack mode of the products No "second pollution" for the cooling in a fully-isolated stainless steel chamber. Quickly getting across the temperature range of 25~50℃.
ALLCOLD vacuum cooler now are widely used in the cooling of cooked food industry such as the cooling of pork,poultry,rice and bean made products, vegetable,bread,cake etc.we have 2 series of vacuum coolers to meet different requirements. Normal temperature series to cool food to around 25℃~30℃, the low temperature series to the fianl temperature could be lower than 10℃.
Currently, there is no product exhibited in Vacuum Cooler for Bakery
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