Applied to stir fried and dried Chinese medicinal materials, it can quickly cool down in a short period of time to ensure the taste, color, and nutritional content of the product. The boiling point of water decreases with the decrease of air pressure, and the water in food will boil, some of which will evaporate. At this point, the heat of vaporization will take away the heat, and the food itself can be cooled. Vacuum cooling machines using this principle are currently indispensable equipment for food thermal conditioning processing and traditional Chinese medicine processing enterprises.

Sanitary cooling: Because it is sterile vacuum cooling, it ensures the cleanliness of the food.

Rapid cooling: It cools down more than 10 times faster than a cold storage, ensuring product quality and taste.

Balanced cooling: Balanced cooling of the interior and surface of food, without residual temperature.

Easy to operate: Press the start switch, and the mechanical automatic operation is simple.

The DC vacuum rapid cooling equipment series is born by combining the cooling chamber, water sealed vacuum pump, cooling tower, oil rotary vane vacuum pump, and low-temperature refrigeration unit. This series includes:

The new combination of steam and heat exchanger increases the cleanliness of the vacuum device itself.

Through the cooling tower, water circulation can be continuously carried out without the need for maintenance.

Application scope

Vegetables: leafy vegetables, stem vegetables, cauliflower, mushroom vegetables, etc;

Staple food: rice, noodles, Mantou, corn, dumplings, sushi, preserved fruit, etc;

Poultry: steamed chicken and duck, grilled chicken and duck, salted goose, etc;

Meat products: steamed pork, beef, mutton, rabbit meat, etc;

Fish and shrimp: river fish, sea fish, shellfish, shrimp, crabs, etc;

Fried foods: fried foods, fried meatballs, etc;

Baking products: mooncakes, cakes, bread, etc;

Filling materials: moon cake filling, dumpling filling, conditioning food, etc.

Other categories: chemical high-temperature material cooling and crystallization, metal casting sand, traditional Chinese medicine, etc

Performance and advantages:

Fast cooling speed

It only takes 10-15 minutes for food to cool from 100 ° C to room temperature, and about 25-28 minutes to cool below 0 ° C, indicating extremely high production efficiency.

Uniform cooling temperature

Due to the fact that the cooling temperature of food depends on the vacuum degree inside the box, and the vacuum degree (pressure value) inside the vacuum cooling box is equal everywhere, the food temperature is very uniform.

Avoid secondary pollution of food by the environment

After vacuum cooling is completed, the box is pressurized and fed with air. The air is filtered through a 0.02um level filter, and the gas filled into the cooling box does not contain any suspended dust particles in the air, thus completely avoiding secondary pollution of food by dust particles in the air.