Brief Introduce of vacuum cooling plant for ready food
As the negative pressure increases, the water begins to evaporate. Evaporation cools the product in a natural and physical way. The setting of the COLDMAX vacuum cooler makes the seasoning and moisture content of baked goods intact as much as possible.
A cost-effective bet can shorten the average 30% baking time for a physical process using a vacuum method, regardless of whether the baked goods are partially or completely burnt. Production output will increase quickly by an average 30%, without an investment in the oven. COLDMAX food vacuum coolers are available with optional energy recovery.
Thus, it is possible to recover a portion of the energy to be put into the firing process during the vacuum process. Specifically, the waste heat recovery provides hot water up to 45 °c and can recover hot water at 82 °c. In a normal factory, this is equivalent to about 12-14 KW/h. Another advantage of the COLDMAX system is that baked goods no longer require time for cooling. They can be processed immediately after packaging, cutting, eating or even vacuum processing (in other words, 3 minutes after firing). They are stable for cutting.
Therefore, there is no hours of cooling time, cooling line, or cooling spiral.