Brief introduce of vacuum cooling & hydro vacuum cooling
For applicable fresh products, vacuum cooling is the fastest of all cooling methods. As a general rule, it takes only 20 to 30 minutes to reduce the temperature of the multi-sheet products from 30 to 2 ° C. Large vacuum coolers can cool many pallets or boxes of products at the same time in each cycle. It reduces the need for refrigeration room. This process can even be used on packaged vegetables when the package have several small ventilation holes to allow air and steam to escape quickly.
Vacuum cooling is also the most energy efficient cooling method because almost all electricity is used to reduce the temperature of the product. There are no lamps, forklifts or workers in the vacuum cooler which can raise the temperature. The unit is air-tight during operation, so there will be no infiltration problem during cooling.
When water is cooled, the efficiency of the hydro vacuum cooling system is slightly lower. It is estimated that the system will lose 570 liters of cold water per 400 boxes; the cooling water must be recycled and re-cooled. In addition, side wall cooling may allow heat transfer to the cooler. However, compared with most refrigerators, this loss is relatively small and acceptable.