Vacuum Cooling System for Hot Cakes

Our high-performance vacuum bread coolers are designed according to high specifications and are manufactured using leading quality components such as Bush, Bizel, Lebold, Schneider and Denver.
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Product Details

Our high-performance vacuum bread coolers are designed according to high specifications and are manufactured using leading quality components such as Bush, Bizel, Lebold, Schneider and Denver. By providing no less than 500 food vacuum cooling systems to the market, we can provide you with unparalleled experience and a wide range of products.


COLDMAX "ECO Mode" vacuum cooling technology

Simple and efficient system architecture for all bread types. Simple speed adjustment options reduce cooling rate. The final temperature is about 30 degree C. The standard cycle time is 3 to 8 minutes, depending on the bread type and load weight.

Because of one of our patented technologies, when the product temperature is higher than 30 degrees C, the compressor does not need to be activated, hot water products can only be cooled through water circulation! This reduces energy consumption and minimizes maintenance effort.


COLDMAX "POWER Mode" vacuum cooling technology

There are different ways to control the cooling rate. Recommendations for special and heavy bread (wheat, rye, spelt and comparable bread).

The standard cycle time is 3 to 10 minutes (depending on bread type, load weight and temperature requirements). Power type refers to the vacuum system working with the refrigeration system. Energy reuse is possible, such as the production of warm water flushing water.


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