Coldmax Ready Food vacuum cooling machine lowering the atmospheric pressure inside a vacuum chamber ， forcing a portion of the water in the products to evaporate. In this way, cooked food in large quantity can be cooled down from high temperature to about 0 degree in a very short time (20~30min).
Being the leader of refrigeration industry in Asia, Coldmax devotes itself to innovation, designing a two-stage evaporator which guarantees no blocks by ice for ever, facilities the fast cooling speed, avoids fat oxidation resulting from high temperature, amylum paste, and bacterial breed produced at temperature range of 60℃～30℃ in food cooling process, and extends preservation period. Also, vacuum fast cooler system is made of T-304 stainless steel to meet stringent food safety regulations.
Coldmax, a company with vast in-house technology resources and high quality manufacturing ability, is proud to present the vacuum cooling machine – bringing the most advanced industrial technology to the ready food industry. Coldmax vacuum cooling machine only take 5 to 10 minitues to cool the products from 100℃ to normal temperature,0℃ only 20minitues needed.
1. Higher operating efficiency, less floor space & less man hour needed 2. Np risk of food contamination, and inhibit bacterrial growth under low pressure 3. Prolong the shelf life with no addition of preservatives or less 4. Due to the unique capabiliyt of Coldmax vacuum cooler, aroma would be distributes more evenly through the food.
● Unique two-stage water vapor catcher patent, energy – saving, better cooling performance
● Vacuum control without temperature probe will bring more convenience in operation and less risk of contamination.
● Splash proof function for liquid or juicy food
● Friendly operation system, one button start, automatic running
● Prestored preference settings, no confusing on different product processing
● Compact design, smaller floor area needed, complete unit can be installed in the produce line with limited room
● Customizing is available based on actual situations
● Remote monitor and control through internet.
The principle of vacuum cooling folows the rule whereby the boiling point of water decreases relative to a drop of pressure.At sea level, where the atmospheric pressure is 101325 Pa, water boils at 100℃, however when the pressure drops to 613 Pa water boils at 0℃.Vegetables, fruits or cooked food are placed in a vacuum chamber where the air is drawn out by means of a vacuum pump.The lowered pressure allows the water content to evaporate thereby removing heat energy from the product. Due to evaporation is a process with heat losing, the temperature of products would be lowered effectively.
The cooling is done in two stages:
1. During the first stage, the most of food heat will be taken away by water and temperature get down quichly. 2. During second stage, product temperature drop dwon with surface water evaporation at low vacuum degree working with refrigeraion system, and finally machine stop till setting temeprature reached.
Fast food, meat product, cake, bread, bean product, rice, dumpling, steamed bread, steamed stuffed bun, spring roll, fried food, baked food, stewed food, etc.
Standard trolley dimension L650xW650xH900mm L700xW450xH1600mm
Tel:1(626)741-7864 (North& Latin America) +86(769)8862-1280 (Asia& Europe)