1. Vacuum room material: SUS304 stainless steel;
2. Vacuum pump: Maintenance-less vacuum pump system (Water ring pump +roots pump) / Single stage oil sealed rotary vane pump;
3. Compressor: USA Copeland / Germany Bitzer;
4. Patent technology: SUS304 2-stage water catcher ( Much more energy-saving);
5. Door type: Hinged door /Auto side-sliding door
Brief Introduce of food fast cooling machine
As the negative pressure increases, the water begins to evaporate and amount of heat is being taken out at the same time. In a natural and physical way, the evaporation cools the product quickly and uniformly. COLDMAX vacuum chiller can make it possible that the seasoning and the moisture content of the baked products are not damaged.
In a profitable bet, the cooking time can be reduced by an average of 30% due to the physical process by the vacuum method, regardless of whether the baked products are partially or fully cooked.30%! In the other hand. It means the production increases immediately by an average of 30% without any investment on baking equipment!
The COLDMAX food vacuum cooling system is available with optional energy recovery. This makes it possible to recover part of the energy that is put into the cooking process. Specifically, the recovery of waste heat can provide hot water up to 45 ° C and recover hot water of 82 ° C.
Another benefit of the COLDMAX system is that baked goods no longer require cooling hours. They can be packed, cut, eaten or further processed immediately after vacuum processing (in other words, 3-8 minutes after baking). They are stable for cutting. No more cooling time, no need cooling line or cooling spirals.