BCH’s vacuum cooling solutions can typically cool food products from 90°C down to 5°C within 45 minutes, eliminating the need for expensive refrigeration typically used in scrape surface, pouch cooling, and traditional blast chilling rooms.  This innovative cooling process operates at around 30% of the cost of comparable refrigeration systems. Additionally, the vacuum cooling system can be supplied with a seal water recovery system, further reducing operating costs. The speed of cooling in a sealed environment offers excellent food safety attributes and ensures a swift passage through the temperature danger zone. Integrating BCH Cooking and Vacuum Cooling into one complete system guarantees that food products are cooked and cooled rapidly, with repeatability and food safety, while benefiting from a smaller footprint and reduced labour and energy costs. Advantages of Vacuum Cooling • Controlled Vacuum transfer from cooker to cooler • Minimal yield loss due to vacuum transfer - no need for a pigging system • Option for cooking and cooling in the same vessel • Controlled cooling using vacuum modulation