food kitchens

Cooling solutions for sushi restaurants & factories

You can reduce your cooling time by up to 80%.

Blast freezers are normally used to cool down the ready-made food in industrial kitchens. They need up to 2 hours to cool down your food, and can influence the quality the cooled food. With the right vacuum cooling equipment you can reduce the cooling time by up to 80%, save on space & cooling energy costs, and preserve your food quality and optimize your storage and shelf life.

Bacteria growth is minimized ! Bacteria like temperatures between 30 – 50 °C. With normal cooling, food can stay within this temperature range for over an hour or longer, creating their perfect growth environment! With vacuum cooling, it only takes minutes to pass this critical temperature range, thus reducing bacteria growth to a minimum.




Advantages Vacuum Cooling Sushi Rice

Reducing waste, preserving quality

Reducing waste, preserving quality

Almost all herbs can be cooled with vacuum
Extended storage and shipping

Extended storage and shipping

No browning of cutting surface
Extremely fast cooling possible

Extremely fast cooling possible

Same day delivery & optimized shelf life


CASES

Case 'Vacuum cooking' in a Sushi Restaurant

Case 'Vacuum cooking' in a Sushi Restaurant

Only advantages for our sushi restaurant

“With our new vacuum cooler from Weber we can cool the ready cooked sushi rice to the perfect forming temperature within minutes. We call it 'vacuum cooking'. Plus we can easily cool our finished Nigiri, Hosomaki, Fotomaki, Uramaki and Temaki to the perfect storage temperature same day, where we used to cool down during the night, which was more critical with respect to food safety”, a restaurant owner tells us.

“Plus an advantage is that our fillings are not cooled extra, as with vacuum we cool the hotter rice first to the same level as the filling! This adds to the freshness preservation of the finished product”.

Our vacuum coolers are also the perfect solution for caterers, solving the issue of the often too long cooling time!


Case Sushi Factory

Case Sushi Factory

Fast cooling with zero footprint in brand new sushi factory

Sushi is hot in the UK, and “Sushi to go” increasingly popular. As an effect, big supermarket chains are quickly expanding their production facilities. For one of these chains we recently installed a brand new set of vacuum coolers.

“With the new vacuum coolers from Weber we can now cool our Sushi rice directly after cooking down to 30 °C within 12 minutes.” , states the factory manager.

“One of the additional advantages of the Weber vacuum cooler is that it does not use any synthetic refrigerants and is extremely energy efficient. This helps us achieving our goals for a zero footprint operation”.

 

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