The technology is based on the phenomenon that water starts boiling at lower temperature as the pressure decreases. In the vacuum cooler the pressure is
reduced to a level where water starts boiling at 2℃.The boiling process takes away heat from the product. As an effect, products can be cooled down
through and through to 1 or 2℃ within 20-30 minutes.Even (micro-perforated) packed products can
easily be cooled this way!
Because of simple principle and fast cooling speed, vacuum cooling machine is widely used in mushroom preservation, transportation and storage of
the agricultural products.
a. Vacuum chamber--To load your vegetables.
b. Vacuum system--To takes away the air in vacuum chamber, then
cool the vegetables down.
c. Refrigeration system--To catch the water vapor in ths chamber so
as to ensure the continous cooling process.
d. Control system---To control and show the working condition of
the vacuum cooler.
1. Radily Cooling: Cooling flowers&vegetabel from 30°C to 3°C within 20-30 Minutes
2.Cooling uniform: The core and the surface reach exactly same
temperature after cooled
3. Extend Shelf Life: Stay freshness and Nutrition Longer
4. Accurated Control: PLC combine with sensitive sensors&valves
5. Easy Operation Design: Automatic Control work with touch screen
6.Running safety and stablity: All the inportant parts adopt
foreign brand. vacuum pump use /Leybold, copressor use Elmo
Rietschle/, the refrigerant part use Danfoss/Johnson.
a. Vegetables--All kinds of leaf vegetables, tight
vegetables,Broccoli,Mushrooms,Sweet corn etc.
b. Flowers--All kinds of cut fresh flowers
c. Fruits--Berries,Cherries,graps, strawberry,tomato etc.
d. Grass---All kinds of grass using for lawn
