VACUUM COOLING

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VACUUM COOLING

Vacuum cooling within the food industry is usually used for: iceberg lettuce, spring onions, sweet corn, broccoli, celery, mushrooms, etc, normally removing the fields heat from the produce from anywhere between 25 and 40 minutes down to 2 to 4 degrees. Most of these machines are bespoke designed and built to your product volume.

Benefits include:

  • Rapid temperature removal of field heat
  • Mass produce cooling
  • Minimal produce weight loss
  • 30 to 40-minute cooling cycles
  • Product freshness
  • Greater shelf life

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