Case vacuum cooling in food kitchens
Shanghai nr. 1 airline food producer needed more cooling capacity but had no more space to grow...
No more production bottle necks and temperature issues
"It was not possible anymore to cool all our cooked food in our 5 blast chillers, and did not have the space to expand. By replacing the 5th chiller for a 3 trolley vacuum cooler from Weber we’ve been able to double our cooling capacity, as our cooling time could be reduced from 2 – 4 hours to 20 – 30 minutes.", the production manager states.
"With the vacuum cooler there is no more risk of people taking out the products before cooling is done correctly. And as the vacuum cooler is extremely energy efficient, we can double our production without any significant increase in the power needs for the cooling process"..