Vacuum cooler for vegetables

Compact vegetables like broccoli, asparagus, beans, broccoli and celery can be cooled well by a vacuum cooler for vegetables. If the system is designed well, it can compete on price & performance with (ice)water cooling, reducing the risk for contamination at the same time. And only a vacuum cooling process can give you a perfect homogenous cooling result!

As the surface-to-weight ratio of the compact vegetables in not very high, cooling speed will be slightly lower, 30 – 45 minutes is a normal cycle time, for dry produce it can even be slightly longer. The benefit of the longer cooling times is the fact that you will need less installed cooling power, and that a homogenous cooling is guaranteed.

For compact vegetables, larger size systems normally are more effective, and the more time is available for cooling, the better the system that can be designed. For most produce it is advised to include a water spray system (Hydrovac).

Some remarks about specific vegetables:



Broccoli

Broccoli

Prevention from Alternaria – Extended storage and end of season sales
Bruxelles Sprouts

Bruxelles Sprouts

Deep cooling is easy – Extended storage and reduced waste are guaranteed
Celery

Celery

With vacuum, quick and deep cooling is possible – No more storage problems
China Cabbage

China Cabbage

Takes longer to cool - But gets temperature down to the core
Asparagus

Asparagus

Vacuum cooling is best as asparagus does not like water cooling
Spring Onion

Spring Onion

Both leaves and stem will cool uniformly – Moisture reduction is an extra
Sweetcorn

Sweetcorn

Perfect for strong reduction of high respiration and transpiration rates – Preserving quality

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