Shelf life of Sushi
Due to the rapid cooling with vacuum you can let sushi rice cool down to the desired 30 - 35 ⁰C in just a few minutes, leaving bacteria no time to multiply. Then you can quickly cool the finished sushi to the desired storage temperature. This way you add extra shelf life to your product, without compromising on the taste or structure.
We have supplied vacuum coolers to leading (sushi) rice producers in Europe, who first vacuum cool the rice with our vacuum cooler as a preparation for sushi production and then - once the sushi has been formed - vacuum cool again to maximize its shelf life. With vacuum you get a sweeter taste, richer structure and the best bite.