Coolbest hydraulic vacuum cooler
1.easy to operate
2.free of maintenance
3.energy saving vacuum cooling system,saving energy 30% at least

Vacuum cooling

Vacuum cooling cools fresh produce based on the principle of evaporation cooling: The moisture evaporates and takes heat away from the fresh produce when the atmospheric pressure is reduced below the boiling temperature of water. Leafy vegetables with a large surface area to mass ratio (such as iceberg lettuce) are well suited for this cooling method and can be cooled on a large scale by putting them in air-tight chambers and pumping out air and water vapor using steam-jet pumps. This method can cool packed produce quickly and uniformly in large loads (usually in 20 minutes to two hours), but container walls or other barriers that slow down evaporation can seriously inhibit cooling.

Like any other cooling method, vacuum cooling also has its limitations. One major disadvantage is that it can create weight loss from the product due to evaporated water. It is estimated that weight loss can be as high as 1 percent of the product weight for every 11°F, which is observable for some fresh produce. One method to overcome this drawback is to add water to the surface of the product using a spray system during the vacuum cooling process. However, it should be noted that the water used must be disinfected to avoid any food safety concerns.

Vacuum-cooling equipment is expensive and requires skilled operators. To be economically feasible, there must be a large daily and annual output of cooled produce. It is best if the vacuum cooler is either located close to a long-season production area or is portable so it can be moved to locations where there is such production.