Vegetable Vacuum Cooling Process Pressure Cooling for Cooling Fresh product

Vacuum cooling technology is in a low pressure environment, so a part of the water evaporation away food latent heat of vaporization, so that the remaining portion of the food to cool.

Cooling machine Conventional standard model

1, can quickly remove field heat, make fruits and vegetables more quickly into hibernation, lock nutrients;

2, the surface of the droplets of edible mushrooms can be removed to prevent microbial growth cause rotting edible mushrooms;

3, to repair mechanical damage during harvest / removal caused. Lock in moisture and improve the quality of fruits and vegetables;

4, uniform cooling, clean, energy efficient;

5, high preservation, can protect the food original color, smell, taste, extend shelf life;

Applications:
1.Vegetables(All Leaf Vegetables/Flower Vegetables/Mushrooms/Sweet corn/ etc.)
2.Flowers(Fresh cut flowers)
3.Fruits(Berries/Cherries/Strawberry/Plum etc.)