Vacuum cooler: Rapid and uniform cooling of food to the core to prevent foodborne illnesses.

It is ideal for quickly and uniformly cooling food to the core while maintaining its color and deliciousness! Essential for preventing foodborne illnesses such as O-157! Sample machines are available for loan!

The danger zone for bacterial growth in food is between 30°C and 50°C. To prevent food poisoning, it is necessary to quickly pass through (cool) this danger zone. Traditional cooling with blowers can create uneven surface temperatures on food, with one side being cooler than the other. Additionally, the temperature in the center remains high, making uniform cooling difficult and time-consuming. A vacuum cooler is a machine that utilizes the property of water to evaporate easily in a vacuum, which absorbs heat from the surroundings during evaporation (latent heat). By using a vacuum cooler, a small amount of moisture contained in the food evaporates, allowing for uniform cooling of the food to the center in a short time, making it very hygienic. One of our lineup products, the "Ice Storage Heat Method," is patented (No. 3497772). It uses inexpensive nighttime electricity to create ice, which is then used to reduce daytime power consumption. This method is widely used in school lunches, hospitals, and nursing facilities. *For more details, please request materials or view the PDF data from the download section.*

Vacuum EquipmentCooling system