Vacuum cooling is a fast type of pre-cooling that also helps preserve vegetables by placing them almost in full vacuum. Field heat and heat from the biological processes of vegetables are used when water is converted into steam, and vegetables are becoming more and more cool. Vacuum cooling helps keep vegetables in good commercial condition during storage. The most rapid deterioration in the quality of the product occurs soon after the harvest, therefore, the faster the product cools in vacuum, the longer it retains its original quality. The product can be vacuum cooled just as easily when packaged. The container does not affect vacuum cooling until the container is completely sealed. Most of the lettuce is now cooled in a vacuum, and almost any vegetable can be cooled in a vacuum.
The following is a partial list of vegetables which can be vacuum cooled:
● All leafy vegetables
● Any type of lettuce
● Bok choy
● Brussel sprouts
● Green peas
● Oriental vegetables
● Prepack coleslaw
● Prepack spinach
● Snap beans
● Many items - call for more info
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