Model Number: JF-30D-#4371 Key Specifications/Special Features: Whatis vacuum cooling?Operation principle:Principle of vacuum cooling follows the rules whereby the boiling points of water decreased relative to a drop of pressureAt sea level, while the atmospheric pressure is 101325Pa, water boils at 100°C, however when the pressure drop to 613Pa water boils at 0°CVegetables, fruits or cooked food are placed in vacuum chamber where the air is drawn out by means of a vacuum pumpLowered pressure allows the water content to evaporate thereby removing heat energy from the productDue to evaporation is a process with heat losingTemperature of products would be lowered effectively
Cooling is down in two stages:
1.During the first stage, the most of food heat will be taken away by water and temperature get down quickly
2.During second stage, product temperature drop down with surface water evaporation at low vacuum degree working with refrigeration system and finally machine stop till setting temperature reached


Features:
1. Cooling speed: 20-30 minutes
2. Cooling uniformity from inside to outside same temperature
3. Clean: vacuum circumstance can sterilization or inhibit bacteria reproduction
4. Thin layer drying effect:cure skin damage or inhibit expand unique efficacy
5. No limitation for the packing as long as there is air hole
6. A high degree of automation: can be remotely operated, easy to monitor equipment operation and a quick fix to equipment failure
7. Prolong the storage period and shelf life
8. Maintain quality of fruits and vegetables: fruit and vegetable surface treated by vacuum preservation can effectively control the humidity


Range application of vacuum cooler:

• Vegetables: leaves vegetable, mushroom
• Flowers
• Food: bread, cake, rice, seafood, meat, seafood

Advantages:


1. Higher operating efficiency, less floor space and less man power needed

2. No risk food contamination as pass through the best bacterial breeding season of 30 to 60°C under vacuum sterile environment

3. No need add any preservatives can reach longer shelf life

4. Far from damage to the taste and flavor instead of the spread of the aromatic matter in food can be more evenly