Spinach vacuum pre cooling and preservation equipment is a device that uses vacuum technology to pre cool and preserve vegetables. Its working principle is to place vegetables in a vacuum chamber, extract air, and reduce the oxygen concentration in the environment, thereby slowing down the metabolic rate of vegetables and extending their shelf life. Meanwhile, vacuum pre cooling can accelerate the cooling process of vegetables, effectively maintaining their quality and taste. This device is made of high-quality stainless steel material, which has good corrosion resistance and wear resistance, and a long service life. The equipment adopts an automatic control system, which is easy to operate and can achieve automated production. It can be used in conjunction with other devices to form a complete production line, improving production efficiency and automation level.
Features
1. By using vacuum pre cooling technology, the temperature of spinach rapidly decreases during the pre cooling process, effectively maintaining its freshness and taste.
2. Made of high-quality stainless steel material, it has good corrosion resistance and wear resistance, and a long service life.
3. The equipment adopts an automatic control system, which is easy to operate and can achieve automated production.
4. During the pre cooling process, the pre cooling effect of spinach can be controlled by adjusting the vacuum degree and time to meet the needs of different products.
5. The equipment has good sealing performance, which can effectively prevent pollutants and bacteria from entering the air, ensuring the hygiene quality of the product.
6. It can be used in conjunction with other devices to form a complete production line, improving production efficiency and automation level.
Working Principle
The working principle of spinach vacuum pre cooling and preservation equipment is to utilize the change in gas solubility under vacuum state to achieve pre cooling treatment of materials. In the pre cooling process, the material is first placed in a vacuum chamber, and the air inside the vacuum chamber is pumped out by a vacuum pump, causing the air pressure inside the vacuum chamber to decrease and the temperature inside the chamber to also decrease. At this point, as the solubility of the gas increases with decreasing temperature, the moisture in the material will be dissolved by the gas, thus achieving the purpose of pre cooling. By adjusting the vacuum degree and time, the pre cooling effect of the material can be controlled, thereby achieving the purpose of preservation.
Scope of application
Agriculture: Vacuum pre cooling preservation of vegetables such as spinach, celery, water spinach, mustard greens, Chinese cabbage, rapeseed, radish, cucumber, asparagus, purple cabbage, etc.
Fruit industry: Vacuum pre cooling preservation of fruits such as apples, pears, citrus, grapes, bananas, mangoes, lemons, oranges, etc.
Meat products: Vacuum pre cooling preservation of pork, beef, lamb, chicken, duck and other meat products.
Aquaculture: Vacuum pre cooling preservation of fish, shrimp, crabs, shellfish and other aquatic products.
Pharmaceutical industry: Vacuum pre cooling preservation of drugs, biological products, etc.
Chemical industry: Vacuum pre cooling preservation of chemical reagents, chemical raw materials, etc.
Technical Specifications
Vacuum degree: ≤ 80kPa
Pre cooling temperature: adjustable, generally ranging from -2 ℃ to -8 ℃
Pre cooling time: adjustable, generally ranging from 60 minutes to 120 minutes
Maximum processing capacity: customizable according to customer needs
Power supply voltage: can be customized according to customer needs
Control mode: can choose manual or automatic control
Machine size: can be customized according to customer needs
Machine weight: can be customized according to customer needs
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