Principle overview
High-temperature food is placed in a vacuum chamber, and as the air is removed, the boiling point of water decreases with the drop in air pressure, causing the water in the food to boil at a lower temperature. This process absorbs heat from the food, achieving rapid cooling without the need for additional refrigeration methods.
Vacuum Rapid Cooling
The lower the air pressure, the lower the boiling point of water, with boiling causing heat absorption. Combining these two principles results in vacuum cooling. By reducing the air pressure in the space surrounding the food, the boiling point of water can be lowered from the normal 100°C to 0°C, causing the water within the food to continuously boil and absorb a significant amount of heat. This leads to efficient and hygienic cooling with only a minor loss of moisture.
Tri-synergy Vacuum Technology
The vacuum pump, ejector, and heat exchanger operate in a logical sequence to rapidly, smoothly, and energy-efficiently evacuate the air from the cooling chamber to achieve the desired vacuum level. During this process, the system controls the opening and closing of the servo vacuum valve to regulate pressure changes within the vacuum chamber, allowing for the creation of a wide variety of process curves.
Microbial Control
The cooling of food takes place in a fully enclosed vacuum environment, naturally isolating it from external contamination. High-speed cooling shortens the time that food remains within the temperature range suitable for microbial proliferation. Compared to traditional methods, this can significantly reduce the microbial content, thereby extending the shelf life of packaged foods.
Cooling Process Curve
Based on the relationship between air pressure and boiling point, the system controls the speed and rhythm of air evacuation/injection through servo valves to generate a wide range of process curves. This enables personalized processes such as variable-speed cooling, anti-splash, vacuum massage, etc., and allows users to customize specific parameter curves according to the type of food to be cooled.
