Cooling Systems for Vegetable

Speed and efficiency are two features of vacuum cooling and can not be exceeded in any other way. This is especially true for pre-packaged, boxed and palletized products.
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What are the advantages of vacuum cooling?

Speed and efficiency are two features of vacuum cooling and can not be exceeded in any other way. This is especially true for pre-packaged, boxed and palletized products. Assuming that the product is not packaged in a sealed package, the impact of the density of the bag, box or stack has little effect on the cooling time. For this reason, tray products are usually vacuum cooled prior to shipment. The cooling time is about 25 minutes, ensuring a compact delivery time.

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As already mentioned, small amounts of water, typically less than 3%, evaporate from the product. This number can be reduced by using the hydraulic vacuum system available as a standard feature for our vacuum coolers. In some cases, removing small amounts of water has the advantage of further reducing the degradation of certain types of fresh food.

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In brief, vacuum cooling technology can help in the following aspects:

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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