The vacuum cooler employs the tri-synergy vacuum technical plan, which swiftly reduces the air pressure within the cooling chamber. This causes the food moisture to vaporize at lower temperatures, extracting heat from the food and achieving rapid cooling.
In contrast to traditional cooling methods, vacuum cooling leverages the principle that water absorbs heat as it boils. The boiling point of water is influenced by air pressure; for instance, at 1 standard atmosphere, water boils at 100℃, while at 610Pa, it boils at 0℃. By intentionally establishing a vacuum environment, we induce the water within the food to vaporize at lower temperatures, effectively harnessing its heat extraction properties. This, in turn, facilitates the rapid cooling of the food within a sealed and hygienic chamber, mitigating the risk of contamination.
The water-ring vacuum pump, steam jet ejector, and heat ex-changer collaborate to rapidly reduce air pressure in the cooling chamber, establishing an optimal vacuum environment. Through professional optimization, the technically refined approach achieves high efficiency and substantial energy savings. The system integrates servo-controlled valves, allowing precise and variable cooling control for enhanced intelligence and speed.
Microorganisms, the primary culprits of food spoilage, thrive in specific environmental conditions. Common microorganisms, such as S. aureus and Salmonella, propagate rapidly and cause food spoilage within the temperature range of 10 to 50℃, which is referred to as the “temperature danger zone”. Vacuum cooling can not only prevent the infection of external bacteria but also significantly reduce the time food spends in the critical temperature zone, inhibiting microorganism growth and extending shelf life.
Empoying advanced control technology, water boiling is effectively managed by tracking simultaneous changes in boiling point and pressure. This control is achieved through pressure adjustments, employing techniques such as step-down cooling techniques and pulse pressure restoration methods, and other forms to enable flexible switching of cooling modes. Alternatively, a specialized cooling curve can be customized based on the specified food cooling model.
