Vacuum Cooling Technology Brief Introduction:

In a standard atmospheric pressure, the boiling point of water is 100°C and the heat of vaporization is 2256KJ/kg. But when the pressure dropped to 610 Pa, the boiling point of water is 0°C，the heat of vaporization is 2500KJ/kg.

With the decline of air pressure,the boiling point of water decreases,and the heat of evaporating unit mass water consumed increases.Vacuum cooling technology is to put the agricultural products into vacuum chamber, and then extract air in the vacuum chamber by vacuum pump,when the vacuum degree of chamber reaches the saturated pressure of water vapor corresponding to the temperature of agricultural products, the water in the surface clearance of agricultural products like vegetables and fruits start to vapor，and the evaporation will bring away heat so as to lower the temperature of agricultural products，further lower the pressure to reach the needed cooling speed.

Vacuum cooling technology is widely used in preservation,transportation and storage of the agricultural products.

Applications:

1. Vegetables(All leaf vegetables/Flower vegetable/Mushrooms/Sweet corn/etc.)

2. Fruits(Berries/Cherries/Strawberry/Plum etc.)

3. Flowers(Fresh cut flowers)

Allcold Vacuum Cooler Advantages:

1. Retain freshness and nutrition;

2. Prolong preservation time and shelf-time;

3. Fast cooling speed and uniform cooling,normal 20 to 30 minutes cooling duration for each cycle;

4. Restrain and kill bacteria and animalcule, no pollution to products;

5. Evaporated water is about 2 to 30% of total goods weight, no partial dry shrink;

6. Film restoration effect.Repair of small scars of vegetables and fruits.

Options:

1. Skid Options:Whole skid & Spilt type

2. Function Options:Hydro system & Water spary system

3. Door Options:Manual Door/Horizontal Sliding Door/Upwards Lifting Door