Vacuum Cooling

The division of labor in modern society tends to be intensive. For example, large central kitchens often provide thousands, tens of thousands or even hundreds of thousands of boxes of rice. It is a big challenge how to increase production efficiency,guarantee rice quality, and keep rice has a good taste. By applying with traditional cooling after steam cooking ,the surface of rice is easy to lost water and become dried, but the internal temperature of rice is still very high. If it is not cooled quickly, the internal rice will gradually become too soft,even pasty. This would lead to different taste of rice in same cooking.

The vacuum cooler realizes a fast, high-efficiency and energy-saving vacuum system through the three-stage vacuuming form of water ring pump, steam jet and high-efficiency heat exchanger, which can quickly reach the vacuum state in the vacuum chamber with low energy. , Under vacuum conditions, the boiling point of the water molecules on the surface of the rice decreases sharply, so that the water molecules in the body of rices are continuously vaporized during the cooling process to take away a lot of heat, resulting in the uniform and rapid cooling of rices. Rice is more fresher and taste more chewier than traditional cooling.

Unlike traditional cooling, the entire cooling process is carried out in a closed vacuum environment. Avoid contact with air to contaminate food. Temperature is one of important parameters affecting food quality and safety. Within the temperature range, the lower the temperature, the slower the bacterial reproduction; the higher the temperature, the faster the reproduction (generally the suitable temperature for microbial growth is 28°C-37°C). Rapid cooling greatly shortens the cooling process of food materials. Time in this dangerous temperature zone, reducing the risk of bacterial growth and extending shelf life