Vacuum cooling machine for cooked food

Principle

A cooked food vacuum cooler is a device used for rapid pre cooling of cooked food. It puts hot food into a sealed space and evacuates the space to quickly absorb the heat inside the food, allowing the food to quickly enter a vacuum state. The heat inside the food in a vacuum state begins to rapidly and spontaneously dissipate, thereby achieving the goal of rapid cooling. Characteristics of vacuum cooling machine for cooked food:

Rapid cooling: By spontaneously dissipating heat under vacuum conditions, rapid cooling can be achieved, greatly reducing cooling time and improving production efficiency.

Maintaining food quality: Vacuum state can effectively prevent contamination of food by oxygen, bacteria, etc. in the air, and maintain the quality and taste of food.

Energy saving and environmental protection: The heat in vacuum state spontaneously dissipates without additional energy consumption, and there is no exhaust gas or wastewater discharge, which is environmentally friendly and energy-saving.

The application range of cooked food vacuum cooling machine is wide, suitable for rapid cooling of various cooked foods, such as roasted chicken, roast duck, braised meat, stir fried dishes, etc.

function

The function of a cooked food vacuum cooler is to place freshly baked cooked food into a sealed vacuum box, and use vacuum pressure reduction to rapidly evaporate and cool the food moisture under low pressure, thereby achieving the purpose of cooling. Using a vacuum rapid cooling machine for cooling, it only takes 10-25 minutes. You can quickly cool cooked food at around 90 ℃ to around 25-0 ℃. Effectively crossing the sensitive breeding period of bacteria between 40 ℃ and 60 ℃, avoiding the space for bacterial infection and reproduction, ensuring the color, aroma, and taste of food. Quickly and effectively extended the shelf life of food.

Cooling process

The cooling process of a cooked food vacuum cooler is to place hot food into a sealed space, and then evacuate the space to a vacuum state (quickly sucking away air by a steam jet). After the food quickly enters the vacuum state, the heat inside the food begins to rapidly and spontaneously dissipate. Due to the decrease in water vapor pressure in the air under vacuum conditions, moisture will rapidly evaporate, taking away a large amount of heat. Meanwhile, the low-temperature environment under vacuum also helps to slow down the activity of enzymes in food, thereby extending its shelf life. The specific cooling process can be divided into the following stages:

Initial stage: After the food is placed in the vacuum chamber, the vacuum system begins to work, extracting air and reducing the pressure inside the food, causing the temperature of the food to begin to decrease.

Evaporation stage: With the continuous increase of vacuum degree, the moisture in the food begins to evaporate, taking away a large amount of heat, and the temperature of the food continues to decrease.

Cooling stage: When the temperature of the food drops to near room temperature, the evaporation rate gradually slows down, and the heat inside the food is mainly dissipated through heat conduction and convection.

Room temperature stage: When the temperature of the food drops to room temperature, the vacuum system stops working, the vacuum chamber is opened, and the cooled food is taken out.

The entire cooling process usually takes only a few minutes, which is faster and more efficient than traditional cooling methods.

Application Areas

The vacuum cooling machine for cooked food is mainly used in the cooling field of cooked food in the food industry. Specifically, it can be used to quickly cool freshly baked high-temperature cooked food to avoid the temperature range for microbial growth, thereby extending the shelf life and improving food quality. In addition, the cooked food vacuum cooler can also be used for rapid cooling of stir fried food, dried traditional Chinese medicine ingredients, etc., to ensure the taste, color, and nutritional content of the products.

Equipment Parameters

The equipment parameters of the vacuum cooling machine for cooked food vary depending on the manufacturer and model. Here are some common parameters:

Vacuum degree: usually between 133Pa (10torr) and 266Pa (20torr).

Extraction speed: The amount of air extracted per minute, usually between 100 and 500 liters.

Cooling temperature: can reach between -100 ℃ and -180 ℃.

Machine dimensions: length x width x height, typically ranging from 600mm x 400mm x 800mm to 1500mm x 1000mm x 1500mm.

Electricity: Typically 380V, 50Hz, between 1.5kW and 7.5kW.

Please note that these parameters are for reference only, and the specific parameters should be determined based on the specific equipment.

A cooked food vacuum cooler is a device used for rapid pre cooling of cooked food. It puts hot food into a sealed space and evacuates the space to quickly absorb the heat inside the food, allowing the food to quickly enter a vacuum state. The heat inside the food in a vacuum state begins to rapidly and spontaneously dissipate, thereby achieving the goal of rapid cooling.

The function of a cooked food vacuum cooler is to place freshly baked cooked food into a sealed vacuum box, and use vacuum pressure reduction to rapidly evaporate and cool the food moisture under low pressure, thereby achieving the purpose of cooling. Using a vacuum rapid cooling machine for cooling, it only takes 10-25 minutes. You can quickly cool cooked food at around 90 ℃ to around 25-0 ℃. Effectively crossing the sensitive breeding period of bacteria between 40 ℃ and 60 ℃, avoiding the space for bacterial infection and reproduction, ensuring the color, aroma, and taste of food. Quickly and effectively extended the shelf life of food.

The equipment parameters of the vacuum cooling machine for cooked food vary depending on the manufacturer and model. Here are some common parameters:

Vacuum degree: usually between 133Pa (10torr) and 266Pa (20torr).

Extraction speed: The amount of air extracted per minute, usually between 100 and 500 liters.

Cooling temperature: can reach between -100 ℃ and -180 ℃.

Machine dimensions: length x width x height, typically ranging from 600mm x 400mm x 800mm to 1500mm x 1000mm x 1500mm.

Electricity: Typically 380V, 50Hz, between 1.5kW and 7.5kW.

Please note that these parameters are for reference only, and the specific parameters should be determined based on the specific equipment.