The vacuum cooling machine uses the bacteria-controlled cooling method to lower the food to be cooled from high temperature to room temperature in 3-10 minutes (depending on the ingredients) and to below 50℉ in 8-18 minutes (depending on the ingredients), and after cooling, it can be packaged in different forms according to the demand. The high efficiency cooling method makes the cooled food look better, while preventing bacteria growth, extending the shelf life and making it more hygienic! Intelligent soup cooling system is developed and designed to cool different kinds of delicacies with soup.
Fresh food preservation solutions for hotel, fast food, aerospace, railroad, ship, distribution center, casual food, central kitchen and other industries.
Since the end of World War II in the late 1940s, developed countries in the West started to research on vacuum cooling technology.
In 1948, the world's first vacuum cooling plant was built in California, USA, for the cooling of field heat after lettuce harvesting.
In 1967, the Japan Science and Technology Agency conducted experiments on vacuum cooling technology in Kawakami Village, Washima in Nagano Prefecture, and Shimada City in Shizuoka Prefecture, respectively.
Since the 1970s and 1980s, countries such as the Netherlands and Japan began to officially use vacuum coolers to cool flowers and flowers.
After the 1990s, the food industry began to recognize and study again the application of vacuum cooling technology in food industry production. This was mainly due to the attention of countries triggered by the widespread and frequent food safety problems in the world. Cooling is a key aspect of hazard control in industrial cooked meat production. In actual production, the transition time from cooking to cooling is required, and this time has a critical impact on the sanitary quality of the finished product, so countries such as Europe, America and Japan have developed a series of meat production specifications. For example, the United States Department of Agriculture (USDA) recommends cooling uncured cooked meat from 129.92℉ to 39.2℉for 300min. vacuum cooling technology can make the cooling speed of cooked meat products from 158℉ to 68℉ after thermal processing 20 times faster than natural cooling, and 12 times faster than fan cooling About 12 times, which is conducive to improving production efficiency in the production process, and by rapidly cooling the food in a short period of time to quickly pass through the dangerous temperature zone where bacteria are prone to multiply, which helps to protect food hygiene and extend shelf life.
Only in the middle and late 1980s, China began the research of vacuum technology. The main contents of the research are: China Agricultural University's research on cut flowers; South China Agricultural University's research on the true cooling process of cabbage and Chinese kale; Minxi University's research on the vacuum cooling and preservation of Taro, etc.
Vacuum cooling has numerous advantages compared to other cooling methods. It is by far one of the faster cooling methods in the world, and the temperature inside and outside of the cooling material is uniformly clean surface, no contamination caused by contact. Due to the fast cooling speed and short time, the food will not produce local drying caused by air-drying dehydration chafing and other phenomena.
With the deepening of the application of vacuum cooling equipment, vacuum cooling technology gradually began to shine in staple food products such as rice, steamed bread and steamed buns, meat products such as sauces, stews and soups, and baked food such as bread and cakes.
The first generation of vacuum cooler is generally composed of rotary vane vacuum pump and cold hydrazine water trap, and requires special oil for vacuum pump cooling, lubrication, cleaning, sealing, etc. Vacuum pump is used to extract water vapour in the food, the traps are not all will be in the gas water vapor thoroughly separation, once the water is contained in the vacuum pump oil, will greatly affect the vacuum pump suction capacity and service life, especially in the process of high temperature, marked cooling evaporation moisture content is higher, it is difficult to avoid this kind of circumstance. The equipment has preliminarily realized the function of vacuum cooling, but the equipment failure rate is high, the vacuum pump oil needs to be replaced frequently, and the equipment consumes large power, and the energy loss is serious.
The first generation of vacuum cooler is generally composed of rotary vane vacuum pump and cold hydrazine water trap, and requires special oil for vacuum pump cooling, lubrication, cleaning, sealing, etc. Vacuum pump is used to extract water vapour in the food, the traps are not all will be in the gas water vapor thoroughly separation, once the water is contained in the vacuum pump oil, will greatly affect the vacuum pump suction capacity and service life, especially in the process of high temperature, marked cooling evaporation moisture content is higher, it is difficult to avoid this kind of circumstance. The equipment has preliminarily realized the function of vacuum cooling, but the equipment failure rate is high, the vacuum pump oil needs to be replaced frequently, and the equipment consumes large power, and the energy loss is serious.
Fast pumping speed, fast cooling
Oil-free vacuum system, not afraid of water vapor.
Low failure rate due to few moving parts of the equipment.
Simple structure and low cost.
High-speed water flow impact, some parts are easy to corrode and need to be replaced regularly.
High correlation between cooling final temperature and working water temperature, unstable operation of equipment, cooling temperature will change with the season.
High water consumption and high wastewater treatment costs.
The final cooling temperature is higher.
The equipment has the potential to cause serious contamination of food.
Aiming at the advantages and disadvantages of the above two generations of products a comprehensive, developed the third generation of vacuum cooling machine, namely composite vacuum cooling machine, When the pressure inside the cooling box is high, use water jet or water ring vacuum pump for vacuum cooling. When the pressure and water evaporation inside the box are lower than a certain critical value, then use rotary vane pump with cold hydrazine trap or Roots type vacuum pump for cooling. The domestic mainstream vacuum cooler manufacturers are now stuck in this generation of equipment.
A combination of the advantages of the first and second generation coolers, fast cooling speed and low energy consumption compared to the first and second generation equipment.
Relatively prolong the life of parts, reduce the failure rate.
The influence of season and water temperature on the operation of the equipment is reduced.
A combination of first and second generation cooler structures resulting in a bloated equipment structure with many failure points.
Complex type of energy consumption, high energy requirements, only extended the life of the water jet components, the extension effect is limited, still need to be replaced regularly.
Vacuum pump oil still needs to be changed regularly, high maintenance costs and troublesome to use.
The problem of food contamination has not been solved, and because of the more complex structure, the risk of contamination problems occurring compared to the first and second generation products is a bit greater.
In order to solve the operational problems of the first three generations of coolers at the root, the fourth generation of vacuum coolers steam jet type vacuum coolers were developed.
The fourth generation vacuum cooling machine has jumped out of the mode of the previous three generations, using the principle of steam jet and water ring vacuum pump, forming a new generation of vacuum cooling machine.
The fourth generation of vacuum cooling machine will rotary vane vacuum pump replacement has become water ring vacuum pump, this kind of vacuum pumps do not need to step in vacuum pump oil, simply tap water cooling seal lubrication can complete the work of pumping air into vacuum state, then to use the steam injection system, let the steam jet in the venturi tube, and the food together, and evaporation of the steam into the heat exchanger in liquefied into water, It can be used for vacuum pump, the vacuum pumping speed is increased by 20%~50% compared with the third generation vacuum cooler, and the complexity of equipment accessories is greatly reduced, and the operation is more stable.
Simple structure and low maintenance costs.
Oil-free vacuum system, not afraid of water vapor.
There is only one water ring vacuum pump for the moving parts, and the failure rate is low
Steam injection system with high efficiency and low energy consumption and fast vacuum cooling.
The fourth-generation cooling machine has greatly improved the vacuuming speed, resulting in the boiling of the material with soup easily when cooling, and basically unable to cool the material with soup and liquid materials.
Equipment protection level is low, there is a risk of bacteria breeding, due to the difficulty of cleaning equipment, hygiene dead ends, after a long time use will cause a degree of pollution to the production site.
The chilled water circulation system requires constant replenishment and drainage, resulting in wasted energy.
Cooling bakery products are prone to swelling or bursting phenomenon, affecting the appearance of the product, the risk of food contamination still exists.
In response to the advantages and disadvantages of the first four generations of coolers, the fifth generation of vacuum coolers was designed, with a protection level of IP67. This generation of vacuum coolers is based on the fourth generation of equipment, with the addition of the concept of "external surface hygiene", the overall foam type shell, and the waterproof design of the whole machine.
In terms of performance and the use of servo systems to vacuum cooling machine to increase the intelligent anti-splash system, can effectively and accurately control the boiling liquid level of liquid materials, to achieve both fast and stable vacuum cooling of liquid materials. Servo system control can be adjusted according to each different material target, the cooling speed, energy consumption, evaporation loss are controlled in a good state.
For bakery products, rice products, dishes, sauces and marinades, fruits and vegetables, the fifth generation vacuum cooler has developed a targeted cooling menu for bakery, rice, dishes, sauces and marinades, fruits and vegetables. It achieves high efficiency, fast, hygienic and targeted cooling function.
Simplified structure and lower maintenance costs.
Activation of high efficiency rate water ring vacuum pump, low failure rate, lower noise compared to the fourth generation machine, and significant improvement in equipment energy efficiency.
The use of a closed chilled water circulation system, which reduces chilled water consumption.
Higher efficiency of the steam injection system and heat exchange system in relation to its predecessor and faster vacuum speed.
The system can be cleaned internally and externally using water guns and chemicals, and the equipment pipeline can be cleaned using steam sterilization, which significantly improves the hygiene standard.
Although the surface of the equipment can be cleaned, it cannot be cleaned by direct sterilization with high-temperature steam, and the sewage discharged by chemical cleaning is troublesome and the cost of sewage treatment is high.
Equipment body can be cleaned as a whole, but related accessories such as electric control box, vacuum pump, control motor and other components of different protection levels, can not do unmanned undifferentiated automatic cleaning.
Vacuum pump drainage cannot be recycled and some costs are lost.
With the improvement of people's living standards, in recent years, the EU first put forward the concept of "IP69K" for food equipment.
IP69K: Capable of withstanding the hot vapor washout test as defined in EN 60529 and DIN 40050-9. This is capable of providing protection against water pressure at 100 bar (1450 psi) and temperature at 80?C. The pressure is applied directly to the sensor in 30 degree increments (0, 30, 60 and 90 degrees) for 30 seconds at each angle for a total of 120 seconds (2 minutes) to prevent water ingress.
Combined with the IP69K hygiene concept, the concept of "vacuum cooling machine" was proposed. That is, on the basis of five generations of cooler design, all IP69K protection grade fasteners, flanges, sight glass, electronic control box, touch screen, vacuum pump, control buttons, cable connectors and other components, vacuum pump water recycling, the goal of the real equipment to the space no pollution, zero emissions.
The shell meets the requirements of China, the United States, the European Union, Japan and other countries and regions for food machinery "contact surface", the protection level meets the sanitary requirements of IP69K, which means that the whole machine can be cleaned directly using high-temperature steam sterilization, without the use of chemical cleaning agents, while the whole machine can be cleaned automatically without distinction, effectively solving the Manual operation of the equipment caused by instability.
Sixth generation products are still in the concept state so far, and several companies are already experimenting with the design of the sixth generation of coolers, which we believe will be available to the world in the near future. Let us look forward to the fresh food cooling technology for the food industry to bring the hygiene revolution.
Address：No. 90, Fuzhou North Road, Shibei District, Qingdao, Shandong Province
Mobile：13589229991 Wang Manager
Tel：0532-85698333
Email：sales@huansukeji.com
Official website：https://www.huansukeji.com
Copyright © 1996 - 2023 QINGDAO HUANSU TECHNOLOGY CO.,LTD All Rights Reserved
