Vegetables Vacuum Cooling Equipment for Fresh Herbs Quick Cooling
Vacuum Cooling Equipment Brief Description
The technology is based on the phenomenon that water starts boiling
at lower temperatures as the pressure decreases. In the vacuum
cooler the pressure is reduced to a level where water starts
boiling at 2 ⁰C. The boiling process takes away heat from the
product. As an effect, products can be cooled down through and
through to 1 or 2 ⁰C within 20 – 30 minutes. Even
(micro-perforated) packed products can easily be cooled this way!
The quick and uniform cooling (the surface and core of the
vegetable reach exact the same temperature after vacuum cooling!)
results in a substantially longer shelf life of your produce. At
the same time you can save on energy costs, as the vacuum cooling
process is much more (cost) effective than traditional cooling
technologies.
Vacuum Cooling Equipment Main Components
The size of the chamber is defined by the amount of pallets you
want to cool at the same time, and their individual dimensions. The
size of the chamber will decide the number of vacuum pumps to be
used. For the vacuum we are using pumps of the market leaders and
Elmo Rietchle. These pumps hardly need maintenance, are reliable
and make very little noise.
The evaporator (water catcher) inside the vacuum chamber condenses
the water vapour, and ensures only dry air leaves the vacuum
chamber towards the pumps.
Outside the chamber, the cold medium (R 404a) is cooled down by a
refrigeration system. The compressor needed for this heat exchange
process is supplied by (Germany) or by Hanbell (Taiwan).
Vacuum Cooling Equipment Features
1. Cool the products to 0-5 degrees in 30 minutes
2. Uniform cooling style.(the core and the surface reach exactly
the same temperature)
3. Very low water loss rate of 1.5-3%.
4. Cure the surface demage of the vegetables and stop their
worsening.
5. Energe cost saving because of high efficiency.
6. Never frozen delicate vegetables.
Vacuum Cooling Equipment Advantages
1. Minimized production losses
2. Improved economic of harvest operations
3. Minimized losses during marketing
4. Improved utilization by consumer
5. Expanded market opportunities
Vacuum Cooling Equipment Application Field
1. Vegetables(All Leafy Vegetables/Broccoli/Cauli
Flower/Mushrooms/Sweet corn/ etc.)
2. Flowers(Fresh cut flowers)
3. Fruits(Berries/Cherries etc.)
Vacuum Cooling Equipment Models&Specifications
| Vegetables/Flowers/Fruits Vacuum Cooling Equipment Models&
Specifications |
| Model No. | Processing Capacity | Inside Chamber
mm | Produce Weight
kg | Electricity Type | Total Power
kW |
| AVC-500 | 1 Pallet | 1,400x1,400x2,200 | 300-500 | 220V-660V/3P | 31 |
| AVC-1000 | 2 Pallets | 2,600x1,400x2,200 | 800-1,000 | 220V-660V/3P | 39 |
| AVC-1500 | 3 Pallets | 3,900x1,400x2,200 | 1,200-1,500 | 220V-660V/3P | 47 |
| AVC-2000 | 4 Pallets | 5,200x1,400x2,200 | 1,500-2,000 | 220V-660V/3P | 72 |
| AVC-3000 | 6 Pallets | 6,500x1,400x2,200 | 2,300-3,000 | 220V-660V/3P | 98 |
| AVC-4000 | 8 Pallets | 5,300x2,600x2,200 | 3,200-4,000 | 220V-660V/3P | 121 |
| AVC-5000 | 10 Pallets | 6,600x2,600x2,200 | 4,200-5,000 | 220V-660V/3P | 145 |
| AVC-6000 | 12 Pallets | 7,900x2,600x2,200 | 5,200-6,000 | 220V-660V/3P | 166 |
Customized Options of Our Vacuum Cooling Equipment
1. Condensor Options: Air cooling/Water cooling /Evaporative
2. Function Options: Hydro system&Water spray system
3. Door Options: Manual Door/Horizontal Sliding Door/ Upwards Lifting Door/
Vertical Lifting Door
Machine Operation on Customer Site
