1. Vacuum system: water ring pump + roots pump, oil-less and maintenance free
2. Capacity: 1 ~ 4 trolley/cycle or more
3. Duration time: 3 -8 mins /cycle from 100℃ to 25℃
4. Language version of software: English, Russia, Chinese, etc…(Optional)
5. Gas: R404a, R134a, R22, and other (Optional)
It’s a physical phenomenon that the boiling point of water decrease with the decrease of atmospheric pressure. Vacuum fast cooling technology is developed just based on it! As the negative pressure increases, the water begins to evaporate, which will take amount of heat from products. In this way, the hot product can be cooled down in a naturally and physically.
Installing the COLDMAX vacuum cooler will not damage the seasoning of the baked product as much as possible. In a cost effective way, regardless of whether the baked product is partially or completely baked, the baking time can be reduced by 30% averagely due to the vacuum method. It means, the production increases by 30% averagely without new investment on the oven.
In addition, the COLDMAX vacuum cooler has an energy recovery option. This allows you to recover some of the energy put into the baking process during the vacuum process.
Another advantage of the COLDMAX system is that the baked product no longer needs cooling. They can be packaged, cut, eaten or further processed immediately after vacuum treatment (ie, 3 minutes after baking). They are stable for cutting. Therefore, there is no longer cooling time, cooling line or cooling spiral.