What are the advantages of vacuum cooling?
Speed and efficiency are two characteristics of vacuum cooling that can not be surpassed by any other method, especially when cooling pre-packaged, canned or palletized products. Assuming that the product is not packaged in a sealed package, the effect of the density of the bag, box, or cell has little effect on the cooling time. For this reason, the treated product is usually vacuum cooled before 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 available as standard equipment for our vacuum chillers. In some cases, the removal of a small amount of water is an advantage to further reduce the deterioration of certain types of fresh produce.
In short, vacuum cooling technology can help:
1. Minimize production losses
2. Improve utilization by consumer
3. Expand market opportunities
4. Improve economic of harvest operations
5. Minimize losses during marketing