What's vacuum cooler?
Vacuum cooling is an ideal way to cool specific fresh produce, such
as leafy vegetables and flowers, quickly. A vacuum-cooler can cool
produces down from field temperature to about 2°C in 15 minutes.
Not only does this guarantee the quality, but it also allows for
quick logistic processing and large quantities.
Step 1.Vaporizing moisture from inside the product.
Step 2.Takes away energy in the form of heat from fresh produces.
Step 3.Make the surface and core temperatures are the same.
(1) Keep the best sensory and quality (color, aroma, taste and
nutrients) of fruits and vegetables!
(2) The cooling time is fast, generally about 20 minutes, and any
packaging with vent holes can be used to remove the field heat of
vegetables, fruits and flowers, and the temperature of the
agricultural products can reach the central part!
(3) Can inhibit or kill bacteria and microorganisms; no pollution
to the product; some small damage on the surface of fruits and
vegetables with "thin layer drying effect" can be "healed" or will
not continue to expand; , rapid, clean, No pollution.
4) Can inhibit or kill botrytis and insects.Small damage on the
surface of flowers can be ‘healed’ or will not continue to expand.
5) The removed moisture accounts for only 2%-3% of the weight, no
local drying and deformation.
6)Due to pre-cooling, the flowers can keep a longer storage.Also
solves the logistical challenge.
7)Clean.Because air can only enter when the vacuum cooling chamber
is opened, keeping the fruits and vegetables clean.During the
cooling process, precise temperature control can be achieved
through the control of absolute pressure, so that the product can
be maintained at 1 ~ 3 degrees.
For vacuum cooling to cool vegetables quickly, they must be able to
lose moisture easily. For this reason vacuum cooling is very well
suited to leafy products, such as lettuces, Asian greens and
silverbeet. Products such as broccoli, celery and sweet corn can
also be cooled effectively using this method. Vacuum cooling is not
suitable for products with waxy skins, or low surface area compared
to their volume, e.g. carrots, potatoes or zucchini.
| 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-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 |
