High Quality 200kgs Cooked Food Cooling Machinery For Factory

Under the continuous action of the vacuum pump built in the vacuum cooler for cooked food, the pressure difference inside and outside the vacuum chamber is formed. Under the effect of this pressure difference, the surface pressure of water molecules inside/outside the food is greatly reduced. In this way, water molecules rapidly change from liquid to gas to form "heat of vaporization" and are continuously pumped out, taking away a large amount of heat. High-temperature cooked foods such as stewed meat can be quickly and evenly cooled.

Remove the heat left by cooked food production. To solve the problems of excessive bacteria, long time and high energy consumption in the cooling process of traditional cold storage can not only extend the shelf life of food, but also lock the taste and color of food. The cooling process is energy-saving and environmentally friendly.