Fruit Hydro Cooler

Speed and efficiency are two characteristics of vacuum cooling that cannot be surpassed by any other method, especially when cooling pre-packaged, boxed or palletized products.
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What are the advantages of vacuum cooling?

Speed and efficiency are two characteristics of vacuum cooling that cannot be surpassed by any other method, especially when cooling pre-packaged, boxed or palletized products. Assuming that the product is not packaged 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, ensuring a compact delivery schedule.

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As already described, a small amount of water is evaporated from the product, typically less than 3%. This number can be reduced by using a hydraulic vacuum device that is available as standard equipment for our vacuum coolers. In some cases, the removal of a small amount of water is an advantage of further reducing the deterioration of certain types of fresh produce.

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In brief, vacuum cooling technology can help:

1. Minimize production losses

2. Improve economic of harvest operations

3. Minimize losses during marketing

4. Improve utilization by consumer

5. Expand market opportunities

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