THE PROCESS OF VACUUM COOLING EXPLAINED
Vacuum cooling is a pre-cooling method where the produce is cooled down by the evaporation of moisture from inside the product itself. This process takes away energy in the form of heat from the product, which ensures rapid cooling, normally within 15 – 30 minutes for most products. The quick and uniform cooling (the surface and core of the product reach exact the same temperature after vacuum cooling!) results in a substantially longer shelf life of your produce. At the same time you can save on energy costs, as the vacuum cooling process is much more (cost) effective than traditional cooling technologies.
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