Bread vacuum cooling machine

The bread vacuum cooler is designed specifically for the factory production of high-temperature steamed food, and can effectively process a variety of foods such as rice, staple food, pastries, fish, meat, poultry, fruits and vegetables, soy products, etc. without the need for preservatives to extend shelf life. This device uses efficient vacuum cooling technology to rapidly reduce food from high temperature to room temperature or low temperature, especially suitable for cooling fried foods with thick flesh layers.

Features of the equipment

Efficient cooling:Most high-temperature cooked foods can be cooled from 100 ℃ to room temperature in just 10 to 15 minutes, while cooling below 0 ℃ takes 25 to 28 minutes, significantly improving production efficiency.

Uniform temperature:The cooling temperature of food is determined by the vacuum degree inside the tank, and the vacuum degree inside the tank remains consistent, so the temperature of each part of the food decreases uniformly, ensuring the cooling effect.

Aseptic cooling:Cooling in a sealed vacuum state avoids secondary contamination of food by the environment. After cooling is completed, the tank body is pressurized with purified and filtered gas to further ensure food hygiene.

Temperature adjustable:The cooling temperature can be flexibly set by adjusting the vacuum degree according to different products and needs.

Improving food quality:Rapid cooling avoids reactions such as oil oxidation and starch gelatinization, while preventing biological fermentation (bacterial growth), providing physiological conditions for long-term preservation of food, reducing the use of preservatives, and making food greener and healthier.

Enhance food flavor:Based on the principle of vacuum impregnation, the concentrated soup (seasoning) outside the food can quickly penetrate into the interior, enhancing the taste of the food.

Small footprint:The equipment operates without pollution and can be directly installed on the production site, ensuring safety and hygiene.

Easy to operate：After setting the data, close the vacuum box door and the cooling process can be automatically completed through the computer touch screen.

Low energy consumption:The operating cost of the equipment is economical.

Good value for moneyThe equipment price is only one-third to one-half of that of imported equipment.

Equipment Type

Room temperature type:Using tap water as the working medium, the final cooling temperature is affected by the season, but using an oil-free vacuum system, the structure is simple and the failure rate is low. Suitable for products that are packaged immediately after cooling.

MiddleTemperature type:The cooling rate is slightly slower, but it can be cooled to a lower temperature (15-20 ℃), and the cooling endpoint temperature is stable. Suitable for products with high cooling process requirements.

Low temperature type:Food can be cooled to below 10 ℃ in just 20 to 30 minutes. Suitable for various types of food, including vegetables, staple foods, poultry, meat, fish and shrimp, fried foods, baked goods, etc.

Equipment parameters (for reference only)

Equipped with imported dual vacuum pumps that can automatically adjust the vacuum energy.

The patented high heat capacity impact resistant energy-saving all stainless steel water trap has high water capture efficiency and low equipment failure rate.

Configure high-precision measuring components to ensure accurate measurement.

Imported vacuum valves are sensitive and reliable in action.

Unique voltage stabilization control system, adjustable cooling rate, and anti cold damage function.

The vacuum leakage rate of the equipment is less than 1 × 10 ^ -2mbar/L/sec.

Equipped with both automatic and manual operating systems.

The PLC touch screen control system displays clearly, is easy to operate, and is safe and reliable.

Provide multiple options for lifting slopes to facilitate cargo loading and unloading.

Multiple vacuum box parallel systems can be produced, which are energy-saving and efficient.

Working voltage: AC380V (three-phase five wire), including A, B, C three-phase, N (neutral wire) and E (ground wire).

Basic Principles

The principle of bread vacuum cooling machine is mainly based on vacuum cooling technology, which is a fast and efficient cooling method, especially suitable for the food industry. Its working principle is based on the principle of water boiling and absorbing heat. In a vacuum state, by reducing the air pressure, the boiling point of water also decreases. When the air pressure drops to a certain level, the moisture contained in the food will boil at a relatively low temperature, thereby absorbing a large amount of heat from the food and achieving rapid cooling.

specific process

1. Vacuum pumping: The bread vacuum cooler first reduces the air pressure inside the cooling chamber through the vacuum pumping system. As the air pressure decreases, the boiling point of water also decreases accordingly.

2. Boiling of water absorbs heat: In a vacuum state, the water in food begins to boil, absorbing a large amount of heat during this process. Due to the relatively uniform distribution of moisture in food, synchronous cooling inside and outside the food can be achieved.

3. Rapid temperature drop: As water boils and absorbs heat, the temperature of the food drops rapidly until it reaches the target cooling temperature.

4. Restore air pressure: When the food is cooled to the target temperature, the vacuum cooler will gradually restore the air pressure inside the compartment in order to remove the cooled bread.

The bread vacuum cooler has a wide range of applications in multiple fields, and the following is a detailed summary of its application areas:

1、 Baking industry

The bread vacuum cooler has significant application value in the baking industry. Due to the need for rapid cooling of baked goods such as bread after being baked at high temperatures to maintain their taste and quality, traditional cooling methods are often time-consuming and ineffective. The bread vacuum cooler can quickly lower the bread from high temperature to the appropriate temperature while maintaining its color, aroma, and texture. This not only improves production efficiency, but also extends the shelf life of bread and reduces losses.

2、 Fast food and group meal industry

In the fast food and group meal industries, mass-produced food requires rapid cooling for subsequent packaging and distribution. The bread vacuum cooler can efficiently accomplish this task, ensuring that food is not contaminated during the cooling process while maintaining its original taste and nutritional value. This is of great significance for improving the quality and efficiency of fast food and group meals.

3、 Central Kitchen

The central kitchen is an important place for large catering enterprises to concentrate on the production and distribution of food. Here, mass-produced food requires rapid cooling to maintain its freshness and taste. The bread vacuum cooler has become an indispensable cooling device in central kitchens due to its high efficiency, hygiene, and energy saving characteristics. It can not only quickly cool food, but also reduce energy consumption and production costs, improving overall operational efficiency.

4、 Other food industries

In addition to the above-mentioned fields, bread vacuum coolers are also widely used in other food industries, such as rice and noodle products, dishes, braised and cooked food, etc. These foods also require rapid cooling during processing to maintain their quality and taste. The bread vacuum cooler has become an indispensable and important equipment in the food industry due to its excellent performance and wide application fields.

Equipment model: DCZKLQJ-5.5

Equipment material: Stainless steel material

Manufacturer: Ganzhou Dachang Air Conditioning Equipment Engineering Co., Ltd

Date of manufacture: December 9, 2015

Transportation method: Freight logistics

Processing capacity: usually measured in batches or vehicles, it represents the quantity or weight of bread that can be processed at once. The processing capacity of different models of vacuum coolers varies, such as 50kg/batch, one vehicle, two vehicles, etc.

Material weight: refers to the maximum weight of materials (such as bread) that can be processed by a vacuum cooler at once, usually measured in kilograms (kg).

Equipment body dimensions: including length (L), width (W), height (H), etc., usually measured in millimeters (mm). These dimensions determine the installation space and ease of operation of the equipment.

Cooling final temperature: refers to the lowest temperature range that bread can reach after vacuum cooling, usually 10 ℃~15 ℃.

Cooling time: refers to the time required from placing bread in a vacuum cooler to reaching the final cooling temperature, usually measured in minutes per batch. The cooling time of different models of vacuum coolers may vary.

Power supply voltage: usually three-phase five wire AC380V 50Hz, which is the standard power supply voltage for most industrial equipment.

Equipment operating power and maximum power: Refers to the power consumption of the equipment during operation, usually measured in kilowatts (kW). The power of different models of vacuum coolers may vary depending on their processing capacity and cooling performance.

Energy consumption: including vacuum pump working fluid, compressed air consumption, steam consumption, etc., these parameters reflect the energy consumption level of the equipment.

Hygiene grade: usually pharmaceutical grade or food grade, with higher requirements for pharmaceutical grade, suitable for occasions with extremely high hygiene requirements.

Case cleaning: some models of vacuum cooler support water, foam, steam and other cleaning methods, which is convenient for users to choose according to actual needs.

Insulation form: such as integrated foam, used to maintain temperature stability inside the equipment.

The form of material entry and exit, such as single door or two door connection, determines the convenience of material entry and exit equipment.

Peripheral devices (optional): such as feeding and discharging pedals, ground mounted mounting brackets, chiller units, etc., these devices can be selected according to user needs.

Note: The above parameters are only examples and do not apply to all bread vacuum coolers. When making a purchase, please make sure to refer to the specific technical parameters and performance characteristics of the product to meet your actual needs.