Vacuum Precooler
Vacuum precooling is the most efficient and uniform method to cool fresh produce, leafy greens, flowers, and prepared food items. By reducing the pressure inside the chamber, water evaporates rapidly from the product surface, removing heat and lowering core temperatures within minutes.
Why Choose Vacuum Precooling?
Technical Specifications (Models available for 200–2000 kg capacity)
| PARAMETER | SPECIFICATION |
|---|---|
| Cooling Capacity | 200 kg to 2000 kg per cycle |
| Cooling Time | 15 – 30 minutes (product-dependent) |
| Final Temperature | Adjustable from ambient to 2°C |
| Vacuum Pressure | -0.085 MPa to -0.095 MPa |
| Chamber Material | SS 304 (food-grade stainless steel) |
| Refrigeration Unit | Air or water-cooled condenser (customizable) |
| Vacuum Pump | Rotary vane or water ring pump |
| Control System | PLC with touchscreen HMI (automatic/manual) |
| Door Type | Pneumatic or hydraulic sliding door |
| Cycle Monitoring | Digital temperature & pressure logging |
| Power Requirement | 10 – 25 kW (model-dependent) |
Affordable
Cost
Cost
Quality
of Work
of Work
Applications
- Leafy vegetables: Lettuce, spinach, kale, cabbage
- Fruits: Strawberries, grapes, apples
- Herbs, mushrooms, and sprouts
- Cut flowers and floral bouquets
- Pre-packed salads and ready-to-eat meals
- Bakery and cooked food cooling (on request)
- Speak to our specialists for tailored equipment recommendations based on your industry needs.
- Quick response guarantee, We ensure prompt replies to all your queries and service requests.
Have any question
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