What are the benefits of vacuum cooling?
Time and efficiency are two characteristics of vacuum cooling that cannot be surpassed by any other method, especially when pre-packaged, packaged or palletized products are cooled. Assuming that the product is not packed in a sealed package, the effect of the density of the bag, box or stack has little effect on the cooling time. For this reason, the trayd product is typically vacuum cooled prior to shipment. The cooling time is approximately 25 minutes, which guarantees a compact delivery schedule.
As already described, a small amount of water is evaporated from the product, usually less than 3%. This number can be reduced by using a hydraulic vacuum device that is standard available for our vacuum coolers. In some cases, removing a small amount of water is an advantage of further reducing the deterioration of certain types of fresh produce.
In short, vacuum cooling technology can help from the following aspects:
1. Minimize production losses
2. Improve the economic aspects of harvest operations
3. Minimize losses during marketing
4. Improve consumer use
5. Expand market opportunities