Vegetable Vacuum Cooler
Rapid cooling in 20-30 minutes, uniform cooling, no contamination. Suitable for leafy vegetables, flowers, edible
mushrooms,etc.,Extends shelf life effectively
Vacuum Cooler Technology
Vacuum pre-cooling utilizes the principle of reduced water boiling point under low pressure. Water evaporation from produce absorbs heat, achieving rapid and uniform cooling from inside out.
Compared with traditional cooling methods, vacuum pre-cooling offers significant advantages: faster cooling, uniform temperature distribution, no contamination, and no packaging restrictions
It typically takes about 25 minutes to lower the temperature of fruits and vegetables to around 2°C, causing them to enter a dormant state with minimal respiration, thereby extending their shelf life
Main Application Areas
Leafy Greens
Fruits
Flowers
Prepared Foods
- Leafy vegetables such as lettuce, spinach, and baby bok choy, as well as cabbage and celery
- Fruit-bearing products like strawberries and mushrooms
- Products including fresh flowers and cooked foods
Key Advantages
- Rapid Cooling: Achieves target temperature in 20-30 minutes
- Uniform Cooling: Evaporative cooling provides even temperature distribution
- Clean & Safe: Physical cooling process, no additives, vacuum environment inhibits bacteria
- Packaging Flexibility: Works with any packaging that has ventilation holes
- High Preservation Quality: Maintains original color, aroma, and taste, extends shelf life
- High Automation: One-button operation with remote control capability
Shelf Life Comparison(days)
Post-Harvest Process for Fruits and Vegetables
temperature, then cold storage quality decline
Typical Precooling Process
- Improves freshness quality, allowing for higher product pricing;
- Significantly extends shelf life, enabling staggered sales and long-distance transport of fruits and vegetables, thereby effectively enhancing user economic benefits
Standard Series Technical Specifications
Pallet
Advantages of Using Vacuum Precooling Technology:
Rapidly removes field heat from fruits and vegetables, reduces their respiration rate, and induces dormancy.
Enhances the quality of produce and increases economic efficiency.
Reduces losses during cooling and transportation.
Extends the shelf life of fruits and vegetables.
Fully automated operation improves user experience.
Enables safe long-distance transportation of perishable produce within a short timeframe.
If customers have specific requirements for the pre-cooling duration, single-batch processing capacity, cooling method (such as air-cooling, water-cooling, or evaporative cooling), door type (e.g., manual door, sliding door, or hydraulic flap door), exterior color, or electrical parameters (e.g., 50Hz/60Hz) of the pre-cooling machine, we offer customized solutions. Welcome to inquire and discuss at any time.
