Flower vacuum cooling equipment
For the right products, vacuum cooling is the fastest of all cooling methods. Generally, only 20-30 minutes are required to reduce the temperature of multi-leaf products from 30 C to 2 C. Large vacuum chillers can simultaneously cool many pallets or product boxes, reducing the need for systems of refrigeration chambers. This process can be used even on packaged vegetables, provided there is sufficient ventilation to allow air and steam to escape quickly.
Vacuum refrigeration is also the most efficient cooling method in terms of energy, since almost all electricity can reduce the temperature of the product. There are no lights, forklifts or workers in the vacuum cooler that can raise the temperature. The unit is sealed during operation, so there will be no filtration problems during cooling.
When the water is cooled, the efficiency of the hydraulic vacuum cooler is slightly lower. It is estimated that the system will lose 570 liters of cold water for every 400 boxes; the cooling water must be replaced and cooled again. In addition, the cooling of the side wall can allow heat transfer to the cooler. However, compared to most refrigerators, this loss is relatively small.
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