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Vacuum Cooling
Vacuum or evaporative cooling reduces a product’s temperature by evaporating its moisture under vacuum conditions, lowering the boiling point and driving off latent heat through vaporisation.
BCH’s Vacuum Cooling System can typically cool products from 90⁰C to 5⁰C within 45 minutes, without the need for expensive refrigeration used with scrape surface pouch cooling and traditional blast chilling rooms.
A vacuum cooling system operates at around 30% of the cost of comparable refrigeration systems. The vacuum system can be supplied with a seal water recovery system, thus reducing operating costs further.
The speed of cooling in a sealed environment offers food safety attributes and swift passage through the temperature danger zone.
Although cooling rates can vary between differing product types, our systems maintain a high level of consistency, quality and repeatability.
Categories
- Processing
- General Processing Technology
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