Betterfresh Vacuum cooler

To maintain the freshness of fruits and vegetables to prevent vitamin loss, you should first suppress their breathing, weakening its metabolism.Based on experience,lowering the temperature is an effective method commonly used. After receipt of fruits and vegetables, how to remove field heat,So that the core temperature to near the desired storage temperature is a critical step.vacuum cooling is a good way to achieve this purpose.Many developing countries due to the limitation of the cost of equipment and the conditions that, in fruits and vegetables and other food processing vacuum cooling process is rarely used,Europe and other developed countries,in order to obtain high-quality fruits and vegetables,they have incorporated vacuum cooling process as the first fruits and vegetables after picking.In contrast, many developing countries have a certain gap. With the development of production, the continuous improvement of people's lives, the quality of fruits and vegetables and other food preservation requirements will be increasingly high, vacuum cooling process will be referred to Procedure schedule.

Characteristics :
1.Cooling rate:15-30minutes to reach the required temperature of refrigeration preservation.
2.Cooling Uniformity.
3.Clean and sanitary.
4.Thin layer drying.
5.Not restricted by packaging.
6.Keep the freshness of high foods original color,flavor and taste,extend shelf life.
7.The high degree of automation.
8.High precision.
9.Security and stability.
10.Energy saving and high efficient.

Cooling machine Conventional standard model

Applications:
1.Vegetables(All Leaf Vegetables/Flower Vegetables/Mushrooms/Sweet corn/ etc.)
2.Flowers(Fresh cut flowers)
3.Fruits(Berries/Cherries/Strawberry/Plum etc.)