Food Vacuum Cooler
Cools hot food to ambient temperature in 3-15 minutes, eliminates bacterial
growth risks of traditional cooling methods
Food Vacuum Cooler Technology
The vacuum rapid cooler (prepared food cooler) utilizes advanced vacuum cooling technology to rapidly reduce food temperature from cooking hot to ambient in minutes, helping businesses improve productivity and extend food shelf life.
Compared with traditional cooling methods, vacuum pre-cooling offers significant advantages: faster cooling, uniform temperature distribution, no contamination, and no packaging restrictions
Cooked foods, baked products, and fresh produce contain significant moisture. By reducing atmospheric pressure, water boiling point decreases, allowing evaporation to carry away heat from the food
Main Application Areas
Central Kitchens
Food Processing Plants
Prepared Food Factories
Hotel & Catering Centers
Suitable for use in central kitchens, food processing plants, fresh food factories, prepared meal facilities, fast-food distribution centers, hotel catering hubs, and meal preparation centers across various transportation sectors.
The following image shows some foods suitable for rapid vacuum cooling:
Product Features
- Fast & High Quality: 3-15 minutes cooling time, uniform temperature distribution
- Bacteria Control & Safety: Seamless welding technology, pharmaceutical-grade design
- Energy Saving: Saves space and labor costs, uses natural cooling sources for high-temperature stage
- Easy Cleaning: Food contact parts made of food-grade 304 stainless steel
- Stable Operation: User-friendly interface, one-button start, premium components
Standard Series Technical Specifications
Advantages of Using Vacuum Rapid Cooling Technology:
Extremely Fast Cooling Speed: Significantly shortens processing time and greatly improves production efficiency compared to traditional methods.
Enhanced Product Quality and Safety: Rapidly passes through the critical temperature danger zone, effectively inhibiting bacterial growth and extending shelf life. It also prevents surface drying or deterioration, better preserving the product’s color, texture, and nutrients.
Uniform Cooling: Utilizes evaporative cooling under vacuum to achieve consistent temperature reduction from the inside out, eliminating dead spots.
Hygiene and Cleanability: The closed system operation minimizes the risk of external contamination, and the equipment is easy to clean, meeting high sanitation standards.
Energy Efficiency and Environmental Friendliness: Operating energy consumption is often lower than that of traditional cold rooms or forced-air cooling. As a physical cooling process, it requires no chemical additives.
Improved Operational Environment: The equipment has a relatively small footprint and does not release large amounts of heat into the workspace, enhancing working conditions.
If customers have specific requirements regarding cooling time, single-batch processing capacity, the type of food to be cooled, door type (e.g., manual door, sliding door), or electrical parameters (e.g., 50Hz/60Hz) for vacuum rapid cooling, we can provide customized solutions. Feel free to contact us for inquiries and discussions at any time
