R&D background

The food industry has entered a new era, prioritizing quality and health. Industrial upgrading, characterized by refined production, has become the prevailing trend. In the traditional braising methods, after heat processing, the ingredients need must undergo spontaneous cooling before the next step can be carried out. However, these waiting periods can result in issues like discoloration from oxidation, water loss, and bacterial infections. These problems not only impact production efficiency but also pose food safety hazards. Therefore, it is essential to implement artificial cooling measures. Conventional cooling methods, such as air cooling, water cooling, and cold storage, have significant disadvantages, including low efficiency, high energy consumption, and poor hygiene. These methods often struggle to meet the stringent requirements of food cooling. In response to these challenges, Huansu has developed a vacuum cooler (braised product series) designed for the rapid and aseptic cooling of braised products. This innovative solution offers high-quality performance, energy efficiency, and improved hygiene standards, which not only reduce costs and enhance efficiency for enterprises but also contribute to the upgrade of the industrial structure, the creation of core competitiveness, and alignment with the future development trends in the industry.