Vacuum cooler for cooked food:
1. Sanitary without bacteria contamination
2. Stainless-steel used
3. Fast cooling speed

Working Principle of Vacuum Pre-cooling:
The product is placed in a vacuum so that the atmospheric pressure around the product is reduced. This reduces the water vapor pressure around the product, and when the pressure is lowered below that inside of the product, water evaporates from the product. This in turn lowers the surface temperature of the product.

Product Features:
a. Improving the quality of cooked food by preventing high-temperature oxidation;
b. Prolonging preservation time and shelf-life;
c. Restraining and killing bacteria and animalcule without pollution;
d. Less weight loss achieved by using optional moisture enhancement systems;
e. Fast cooling speed and uniform cooling, normally 20-30 minutes cooling duration for each cycle.
f. Lower unit costs with correctly matched equipment