Vacuum cooling is a unique way of cooling. Instead of using (forced) cold air or cold water to cool down your produce, with vacuum you use “evaporative energy” for cooling. By reducing the pressure inside the vacuum room, you force (a fraction of) the product’s own moisture to evaporate. This evaporation costs energy, which is taken from the produce in the form of a temperature reduction.
Bottom line it works like a reverse-microwave: You cool all your produce, inside and out, in bulk or packed (the packing material needs to be perforated), completely uniform and ultra-fast!
Food & Kitchen
Food & Kitchen
Food & Kitchen
Food & Kitchen
Food & Kitchen
Flowers & Cold Chain
Flowers & Cold Chain
Flowers & Cold Chain
Flowers & Cold Chain
Flowers & Cold Chain
Flowers & Cold Chain
Flowers & Cold Chain
Bread & Bakery
Bread & Bakery
Bread & Bakery
THE PROCESS OF VACUUM COOLING EXPLAINED
Vacuum cooling is a pre-cooling method where the produce is cooled down by the evaporation of moisture from inside the product itself. This process takes away energy in the form of heat from the product, which ensures rapid cooling, normally within 15 – 30 minutes for most products. The quick and uniform cooling (the surface and core of the product reach exact the same temperature after vacuum cooling!) results in a substantially longer shelf life of your produce. At the same time you can save on energy costs, as the vacuum cooling process is much more (cost) effective than traditional cooling technologies. For products with a “high surface to weight” ratio like leafy salads, spinach, mushrooms, sprouts and flowers, vacuum pre-cooling is perfectly suited. But also other (more compact) produce like beans, broccoli, celery and sweetcorn, and perishable products like mushrooms can quickly and efficiently be pre-cooled by using vacuum.