Vacuum cooler for bakery/cooked food

Vacuum Cooler is a rapid evaporation cooling technology. It reduces the chamber's pressure through vacuum pumping, so that the boiling point of the water in the products is lowered to have the water vaporized to absorb the products themselves' heat, then to lower the products' temperature rapidly. There are a lot of advantages over the traditional natural cooling and cooling in the refrigeration house.
Rapid cooling speed, it only takes around 30 minutes to cool from 100℃ to lower than 10℃, Uniform cooling temperature in the center and surface of the food. No special requirements on the size, appearance and stack mode of the products No "second pollution" for the cooling in a fully-isolated stainless steel chamber. Quickly getting across the temperature range of 25~50℃which is very suitable for the breed of bacteria.