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 are activated at specific times and in a certain sequence to work together, rapidly and smoothly evacuating the air from the cooling chamber. During this process, the system controls the opening and closing of servo valves through algorithms to regulate the pressure change curve inside the chamber, achieving various cooling processes (models equipped with mechanical valves do not have this function).
Microbial Control
Vacuum cooling excels in preventing microbial contamination, thereby improving food safety at its source. Firstly, the cooling occurs in a fully enclosed vacuum environment, eliminating external contamination threats and maintaining the purity of the food. Secondly, the cooling process is extremely rapid, significantly reducing the time food spends in temperature ranges conducive to microbial proliferation. Compared to traditional methods, this drastically lowers microbial content, extending the optimal tasting period of the food.
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.
