Vacuum cooling machine for restaurant cooked food

The technical characteristics of ICEUPS ready food vacuum fast cooling machine

With fast development of economy and continuous progress of society, the living standard of people is increasingly improved, so that the sanitation of ready food is immensely strict, forming the scale production and concentrating distribution center.

The steamed,boiled and cooked food such as rice, vegetables and meat will be propagated and infected with bacteria between the temperature 30°C~60°C if the temperature can’t drop quickly. The natural cooling time is too long so that the the living place of bacteria infection and reproduction is very high, which makes food easy to deteriorate,revert and corrupt.

Traditional cooling method is natural cooling or cold store cooling. Traditional cooling time is too long and temperature difference between inside and outside is big, which may easily cause secondary pollution of food and bacteria exceeding standard.However,vacuum rapid cooling is a kind of quick evaporative cooling technique.

It puts oven-fresh deli into hermetic vacuum chamber, through vacuum depressurization,making food moisture fast evaporative cooling in low pressure to cool food.

Through vacuum fast cooling machine, it only needs 10-25 minutes to cool about 90°C deli fast falling to around 25~0°C. It effectively stride over bacteria propagating period in 30°C~60°C, avoiding the space of bacteria infection and propagation to keep color, aroma and taste. It rapidly and effectively prolongs warranty period of food.