Pre cooling with vacuum technology increases shelf life of your products and expells bacteria.
THE key factor in prolonged freshness of vegetables and fruits, fresh flowers and bulbs! Also cooked food and bakery products benefit from the fast uniform precooling method of vacuum. Did you know that vacuum cooling is one of the most energy efficient pre-cooling methods?
Vacuum cooling is a precooling method where the produce is put into an airtight container. The air is sucked out and the product is cooled down by vaporizing moisture from inside the product itself. This vaporizing takes away energy (= heat) from the product, and this ensures rapid cooling down, normally within 15 – 30 minutes for most products.For products with a “high surface to weight” ratio like leafy salads, spinach, mushrooms, sprouts and flowers, this commercial cooling method for fruits, vegetables and flowers is perfectly suited. But also other (more compact) produce like beans, broccoli, celery and sweetcorn can be cooled efficiently by vacuum. And perishable products like some (some) soft fruits.
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