- Vacuum rapid cooling for braised meats
From 100℃ to 2℃
in 20 minutes
Eliminate bacterial risk, preserve juicy texture, and extend
shelf life. Trusted by leading meat processors across 30+
countries.
-92% +45% 99.5%
COOLING TIME SHELF LIFE SURFACE DRYNESS
Why vacuum cooling for braised meats?
Unlock flavour, safety & yield — the modern standard
Hyper-fast
Cool 300kg of beef brisket from100°C to 2°C in ~25 minutes. No waiting, no warm zones.
Food safety first
Instantly pass the danger zone (60°C–20°C). Aerobic plate count reduced by up to 90%.
Juiciness locked
Minimal evaporation loss; meat retains natural juices. Yield increase of 8–12% documented.
Ready-to-pack
No condensation, no tempering. Immediate vacuum packaging, perfect for retail & export.
How vacuum rapid cooling works
1 Load & seal
Hot braised meat (tray or cart) placed into vacuum chamber.
2 Vacuum draw
Pressure drops to ~550 Pa; water on surface evaporates vigorously.
3 Evaporative cooling
Latent heat of vaporization pulls heat from the meat core.
4 Uniform temperature
Entire batch reaches target temp ±1.5°C, ready for cold chain.
- RSVC series chamber
Vacuum cooling in action
No air blast, no ice crystal formation. Pure
thermodynamics — gentle and efficient.
~550 Pa 5 °C/min 99.5%
ultimate vacuum avg. drop rate Surface Dryness
Choose your capacity
From artisan shops to industrial scale
RSVC-50
50 kg/batch · 1.2 m² footprint · ideal for delicatessens & restaurants.
RSVC-300
Continuous · up to 1.5 t/h · inline cooling for high throughput.
Tunnel RSVC-L
Continuous · up to 1.5 t/h · inline cooling for high throughput.
Ready to modernize your
braised meat line?
Get a custom cooling proposal
