Hot Food Vacuum Cooling Solution

As we all know, the boiling point of water decreases with the decrease of air pressure. The liquid moisture / water contained in the food starts to boiling and evaporate as the air pressure increase.
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Product Details

1. Vacuum room material: SUS304

2. Processing capacity: 1, 2, 4 or more trolley/cycle

3. Processing time: 3 -8 mins

4. Language version: English, Russia, Chinese, etc…(Optional)

5. Gas: R404a, R410, R134a, R22, and other (Optional)


Brief Introduce of hot food vacuum cooling solution

As we all know, the boiling point of water decreases with the decrease of air pressure. The liquid moisture / water contained in the food starts to boiling and evaporate as the air pressure increase. Evaporation is a process that take away amount of heat from hot products. In this way, the hot food can be cooled fast in a naturally and physically way. That is the basic working principle of vacuum cooling system.


The COLDMAX vacuum cooler is designed so that the flavor content of the baked goods is as harmless as possible. In the cost-effective bets, the baking time can be reduced by an average of 30-60% due to the physical process using vacuum cooling technology, no matter the baked goods are partially or completely baked. It means production immediately increased by an average of 30% -60% in the absence of any investment on the oven.

The COLDMAX food vacuum cooler is available with optional energy recovery. This makes it possible to recover some of the energy that is put into the baking process during the vacuum process.


Another outstanding benefit of the COLDMAX system is that baked goods no longer require 2-3 hours of cooling. They can be packaged, cut, eaten or further processed immediately after vacuum processing (this process just need 3 -8 mins). They are stable for cutting or slicing. Users can say goodbye to cooling line or cooling spiral.


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