Ultra Fast | Uniform Cooling | Optimized Taste & Bite
No one can beat us on cost. We have the knowledge, the scale and the most cost-efficient locations. We have a 100% focus on vacuum cooling - making us the world market leader. No one has more knowledge and provides better support!
With vacuum you cool rice by "cooking it cold" in our vacuum chamber:
The pressure in the chamber is continuously reduced, lowering the boiling point of water and forcing water in the rice to boil. The energy (= heat) is drawn from the rice, causing it to cool. The husk will not dry out during cooling, the rice grains will grow slightly larger and have a more open surface texture due to the vacuum continuously pulling on each individual grain. The result is a sweeter taste and a better bite!
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.
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