Vacuum Coolers for Food & Kitchen
Maximal freshness | Future Proof | Powerful | Fast | Reliable
Benefits for Food & KitchenCooked food in industrial kitchens, (airline) catering & food factories needs to be cooled down before packing & selling. Cooling can take a long time and require high energy costs. Long cooling times will result in reduced shelf life and increased rejects, as bacteria growth is fast, especially at temperatures between 30 – 55 ⁰C (86 – 131 ⁰F). Vacuum cooling is the premium cooling choice over blast air cooling with respect to efficiency, reliability and product quality preservation.
- Vacuum cools way faster (15 to 30 min, as compared to hours), using much less space and also saving (50% or more) on electrical energy
- If you put gastronome racks in a vacuum cooler, you are 100% sure ALL food is cooled to the core and desired temperature, as vacuum cools “inside out”.
- As you cool very fast, bacteria get no time to grow, increasing shelf life, reducing reject and preserving quality.