Vacuum Cooler For Cooked Rice

From 100°C to 2°C in Just Minutes,freshly cooked hot rice—how to quickly pass through the temperature danger zone?

Our Vacuum Rapid Cooling Equipment is tailor-made for rice: efficient, uniform, energy-saving, and safe

Why Choose Vacuum Rapid Cooling?

Rapid Cooling From 100°C down to 2°C in just minutes—significantly reduces cooling time
Preserves Cooked Rice Texture Quickly passes through the temperature danger zone, preventing starch retrogradation and maintaining soft, chewy rice
Uniform Cooling Evaporative cooling under vacuum ensures even temperature reduction from inside out—no cold core
Safe & Hygienic Closed system operation minimizes bacterial growth risk and extends shelf life
Energy Saving & Eco-Friendly Natural cooling in high-temperature stage + efficient mechanical refrigeration in low-temperature stage—combined for reduced energy consumption

Main Components of Vacuum Rapid Cooling Equipment:

1.Vacuum chamber

The vacuum chamber is constructed from food-grade 304 stainless steel welding. The structural frame is integrally welded with carbon steel, and the exterior is clad in 304 stainless steel sheets, as illustrated in the diagram below:

2.Vacuum system

The primary pump employs a dry pump, while the secondary pump utilizes rotary vane oil pumps from Busch, Leybold, or Rietschle (Germany). A specially customized design prevents vacuum pump oil emulsification

3.Refrigeration system

The system utilizes a USA Emerson scroll compressor as the main refrigeration unit. The high-temperature stage employs natural cooling sources with direct heat exchange of the working fluid, offering high heat exchange efficiency and rapid cooling speed. The low-temperature stage uses mechanical refrigeration for cooling. The core component, the cold trap (water vapor trap) , is manufactured using a hot-dip galvanizing process, ensuring durability and effective water vapor capture