12 pallets vegetable cooler
Vacuum coolers used to cool products are the best method of removing heat in the field before storage. We have developed an innovative, almost fully automatic vacuum cooling method. This requires minimal labor for work and maximizes throughput for any given machine size.
We design and build according to individual needs. This allows you to choose equipment to meet specific requirements, cooling rates and product types. We can even build in the possibility of increasing the size of the cooler to take into account the future growth of the business, but not to increase the initial cost of a large machine at the beginning.
Vacuum cooling is most effective for cooling green leafy vegetables, but some other products can be cooled with the addition of “wet” cycles. For example, broccoli can be cooled in a vacuum cooler much faster than in a cool room when it is cooled in a “wet” cycle.
Salad of all kinds is most suitable for vacuum cooling. A typical cycle time for a salad is from a little less than 20 minutes to maybe 25 minutes. The final temperature is usually about 0.5-2.0 ° C.
The advantage of vacuum cooling is that the field heat is removed much more quickly. This will extend the shelf life of the product. The storage time is suggested to be longer as the time spent cooling the lettuce decreases every hour.