COLDMAX new vacuum cooling technology makes it possible to rapid cool the hot baked or cooked food. Usually, from 100℃ to room temperature, just needs 3 – 8 minutes. In addition, this cooling way is much more energy saving compared with blast cooling fan, at most, it can save 60% power!
How can we make this possible?
The COLDMAX vacuum pre-cooling system is working by reducing the air pressure of a sealed vacuum chamber and evaporate some of the water in the product at low temperatures as well. By this method, a large amount of cooked food can be cooled in a quite short period of time, always 3-8 minutes.
What benefits does this system bring?
◆ The baking time is reduced by 30%, so the oven capacity has increased by ± 30%.
◆ The oven capacity increased by an average of 30%.
◆ High returns on available inventory
◆ Reduced unit production costs
◆ Reduced acrylamide production
◆ Reduced energy consumption with cooled baking products instead of equipment
◆ Reduced maintenance costs (compared to frozen parts)
◆ Energy saving: 50kW / hour (100kg) of blast freezer, 1.0kW / hour of vacuum system
◆ Extension of validity
Application field of fast food vacuum cooler
◆ A. All kinds of bread and small cakes, desserts, pasta, donuts,
◆ B. Bake more meat.
◆ C. However, foods that contain too much water are not suited to this technology like soup. Because water contains air, these bubbles flow into the water and are sprayed throughout the chamber during vacuum cooling. The vacuum chamber gets dirty.