For example, cooked food must be cooled before packaging. Traditional cooling methods include indoor cooling, forced ventilation cooling, air-conditioned room cooling, cold storage cooling and so on. These cooling methods not only have long cooling time, slow turnover and large occupied area, but also have uneven cooling, large temperature difference between surface and center, and more importantly, affect food hygiene and safety.
Vacuum cooling realizes the uniform and clean temperature of agricultural products and food in the cooling process, which will not be polluted and can ensure the quality of food well. In addition, due to the short treatment time, local drying and dehydration will not occur. At the same time, due to the short pre-cooling process time, the energy consumption and cost of the corresponding equipment are obviously lower than those of the traditional refrigeration equipment. In addition, due to the long pre-cooling time, the load increased by the heat infiltrated from the surrounding environment can also be greatly reduced. It is very convenient and fast in production practice, so it is widely used by enterprises and units of agricultural products and food production and scientific research.
The notable features of vacuum cooling technology are as follows:
Fast cooling speed: it only takes 100℃ to cool below 30℃, while the traditional cold storage takes more than 6 hours.
L Uniform cooling: the surface and center are cooled uniformly at the same time. However, the traditional cooling surface cools quickly and the internal cooling is slow.
L food is safer: the cooling process is carried out in a closed container without secondary pollution. Quickly pass through the rapid propagation area of bacteria at 50-25℃, and the growth order of spoilage bacteria is low.
Low stacking requirements: the shape, size and stacking mode of the product have little effect on the cooling effect.
L Small floor space: daily processing capacity 10 ton, and the equipment covers only 3m2.
Low operating cost: only 1/3 of that of traditional cold storage.
According to the different needs of customers, Gionee Technology has developed a series of vacuum rapid coolers at normal temperature, medium temperature and low temperature. The final cooling temperature at normal temperature is 25℃ ~ 30℃ higher than the working water temperature. The final cooling temperature of intermediate temperature type is lower than 20℃; The final temperature of cryogenic cooling can be lower than 65438 00℃. The equipment can be widely used in cold chain distribution of central kitchens and rapid cooling of various fillings, bean products, halogen products and bread.