1. Gas: R404a / R134a
2. Processing time: 3 – 8 mins from 100℃ to 25℃
3. Processing capacity: Customized
4. Software language version: English, Russia, Spanish, etc…(optional)
5. Note: Every vacuum cooling machine is customized design based on different demands
Brief Introduce of bread vacuum cooling system
It’s a common sense that 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 negative pressure increases. At the same time, amount of heat is being taken out from hot products. In this way, the hot food can be cooled fast in a naturally and physically way.
COLDMAX vacuum cooling system makes the seasoning and the moisture content of the baked goods as much as possible. In an economic bet, cooking time can be reduced by an average of 30% due to the using of vacuum cooling method, no matter the baked goods are partially or completely cooked. It means production capacity immediately increased on average by 30% without any investment in the oven.
The COLDMAX food vacuum cooling system is available with optional energy recovery, which makes it possible to recover part of the energy that is fed into the cooking process during the vacuum process. In particular, the recovery of residual heat can supply hot water up to 45 ° C and recover hot water of 82 ° C.
Another advantage of the COLDMAX vacuum cooling system is that bakery products no longer take hours. They can be packaged, cut, eaten or further processed immediately after vacuum processing (in other words, three minutes after cooking). They are stable for cutting or future processing.