Vacuum cooling works by rapid evaporation of water from certain vegetables or other products under very low atmospheric pressures inside a vacuum chamber. Energy in the form of heat is required to change water from a liquid to a vapor state as in the boiling of water. At reduced atmospheric pressure in a vacuum chamber water boils at a lower than normal temperature.
Heat is required to boil or evaporate water. In vacuum pre-cooling this heat comes from the product being cooled. This includes field heat and heat from its respiration. The amount of water removed is roughly 1% of the initial product weight for each 10°C that it is cooled. Generally the moisture comes equally from all parts of the product being cooled and localized wilting is not a problem.
b.Prolong preservation time and shelf-life;
c.Fast cooling speed and uniform cooling, normal 20 to 30 minutes cooling duration for each cycle;
d.Restrain and kill bacteria and animalcule, no pollution;
e.Evaporated water is about 2 to 3% of total goods weight, no localized wilting.
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NO.
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Name
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Model
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Remarks
|
|
1
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Volume of the vacuum chamber
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16.324 m³
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L5300×W1400×H2200mm
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|
2
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Weight of treatment per cycle
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1600~2000kg
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|
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3
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Processing time per cycle
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20~30min
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|
|
4
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Cooling capacity
|
120kw
|
103000kcal/h
|
|
5
|
Total power
|
100kw
|
|
|
6
|
Compressor power
|
66kw
|
90HP
|
|
7
|
Vacuum power
|
22.5kw
|
|
|
8
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Power requirements
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3P-480V-60Hz
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|
|
9
|
Weight
|
11200kg
|
|
|
10
|
Overall dimensions
|
L10300×W2160×H2500mm
|
|
|
11
|
Ultimate vacuum
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≤400Pa
|
|
|
12
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Item temperature
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0~15°C
|
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