Vacuum cooler: Ideal for rapidly and uniformly cooling food to the core.

It is ideal for quickly and uniformly cooling food to the core while maintaining its color and deliciousness!

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. Conventional cooling with blowers can create uneven surface temperatures on the food, with one side being cooler than the other. Additionally, the temperature in the center remains high, making uniform cooling impossible, and it also takes a long time. A vacuum cooler is a machine that utilizes the property of water to evaporate easily in a vacuum, taking 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 throughout the food in a short time, making it very hygienic. **Features of the Vacuum Cooler:** - Capable of uniformly cooling food to the center in a short time. - Due to its circulation method, it significantly reduces water usage compared to water-sealed pump types. - The water tank is easy to clean and has a hygienic structure. - Fully produced in-house, allowing for designs tailored to customer requirements. *For more details, please request documentation or view the PDF data available for download.*

Vacuum EquipmentCooling system