Profile of vacuum cooling technology
For the right fresh vegetables, vacuum cooling is the fastest cooling way of all cooling methods. It usually takes only 18-30 minutes to reduce the temperature of multi-leaf products from 35 ° C to 2 ° C. Large vacuum cooler models can cool members of pallets’ vegetables and product boxes in each cycle, which reducing the need for a cold room system. What’s more, this technology can also be used on packaged vegetables as long as there is sufficient ventilation to quickly release air.
Vacuum cooling is also the most energy efficient method of cooling because almost all of the electricity are used to lower the temperature of the product. Inside vacuum coolers, there are no lights, forklifts, or workers that can raise temperatures. The unit is sealed completely during operation so there is no penetration problem during cooling.
Cooling the water slightly reduces the efficiency of the hydro vacuum cooling machine. The system is estimated to lose 570 liters of cold water per 400 boxes. The cooling water needs to be recycled and re-cooled. In addition, sidewall cooling may allow heat transfer to the cooler. However, compared to most refrigerators, this loss is relatively small.