Vacuum cooling has many benefits over conventional mechanical cooling in terms of both the energy required and the extremely rapid cooling times that can be achieved, this in terms reduces the damage caused by blast chillers to the surface of the product as well as helping improve shelf life.
It is a very simple process that achieves extremely rapid cooling of the product with a minimum of weight and flavour loss. The process is suitable for all unwrapped products ranging from liquids such as soups and stews through to rice – pasta – stir fries and even roast meat portions.
Typically 200Kg can be cooled from 100 degrees Centigrade to 5 Degrees Centigrade in as little as 20 minutes with significantly less energy than is required by conventional blast chillers
The principle uses a vacuum to lower the boiling point of the liquid in the product to a point where the liquid actually boils, during this boiling process the evaporation of the water in the product means that latent heat is drawn from the product very quickly thus achieving rapid cooling.
