Suitable for rapid cooling of cooked food, lower and stable cooling temperature,less water and power consumption,more reliable.

Feature:

·Rapid cooling speed,only takes around 30 minutes to  cool from 100°C to than lower than 10°C

·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 with the cooling in a fully-isolated stainless steel chamber.

·Rapidly getting across the temperature range of 25~50°C which is easy for the quick breed of bacteria.

·Floor-type is convenient for handcart moving to the vacuum chamber directly.

·Split model is flexible to  separately locate the vacuum chamber and machine unit.

·Patent technology of compound vacuum system to have the cooler more reliable and flexible.

·Special vacuum  pressure control technology to solve the splashing trouble in the cooling of liquid products.

·Combining mechanic keystroke and advanced PLC&touch screen operaion system,Hierarchical operation and cryptoguard is adopted in the equipment operation.

·The material of vacuum chamber and body cover is 304 stainless steel,meets GMPs requirement.

Main Parameters:

there are three series of vacuum coolers according to the final cooling temperature.

Vacuum cooling equipment