The vacuum cooler uses the tri-synergy technical approach to create vacuum within the highly-sealed cooling chamber. This causes the food moisture to vaporize at lower temperatures, extracting heat from the food and achieving rapid cooling of food.
Vacuum cooling leverages the principle that water absorbs heat when it boils. The boiling point of water decreases as pressure decreases; for example, at 1 standard atmosphere, water boils at 100℃, but at 610Pa, it boils at 0℃. In the vacuum cooling process, food ingredients are sealed within a container, and a vacuum is intentionally created. This causes the water inside the food to vaporize at lower temperatures, extracting heat from the food and enabling rapid cooling.
The vacuum system consists of a water-ring vacuum pump, a steam jet ejector, and a heat exchanger. Initially, it utilizes a vacuum pump to evacuate air from the cooling chamber, rapidly lowering the air pressure. Subsequently, the steam jet ejector is activated to further enhance the vacuum level. Throughout the entire process, the heat ex-changer cools the vacuum tube, causing water vapor to condense and contract rapidly, while also facilitating heat exchange between the interior and exterior of the chamber during auxiliary vacuuming. The system is equipped with a servo control valve, which can complete precise control such as stepwise pressure reduction and pulse pressure restoration.
Microorganisms are the primary culprits behind food spoilage, and their impact is largely contingent on the surrounding temperature. Common microorganisms such as S.aureus and Salmonella, propagate rapidly and causes food spoilage within the temperature range of 10 to 50℃, which is referred as “temperature danger zone” for food conservation. 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.
The vacuum cooler leverages advanced control technology. Through precise adjustments of air pressure, it controls the boiling of water using methods such as step-down and pulse pressure restoration. This enables customized cooling profiles for various food ingredients, resulting in intelligent variable-speed cooling and effective anti-splash mechanisms.
