This article introduces you to the advantages of vacuum rapid chillers
     Vacuum rapid cooling machine features:
1. The cooling rate is fast. The temperature of the cooked food center is only 15-30 minutes from 90 °C to 20 °C. It takes 5 hours for strong air precooling and 10 hours for cold storage.
2. Cool evenly and high quality. The cooling by vacuum cooling is performed simultaneously with the surface and the center, and the cooling temperature is uniform, and the internal heat is not cooled. When the strong winds and cold storages are cooled, the appearance is cold first, which will cause the food to cool outside and affect the taste and cause bacteria to multiply.
3, cooling in a vacuum environment, clean and hygienic, free from air pollution;
4. When the high temperature cooked food is cooled, due to the fast cooling rate, the bacteria can be prevented from being in the 30-70 °C bacterial breeding temperature zone. Longer shelf life can be achieved without preservatives;
5, the food is cooled down in a short time, so that the vegetables Zui retains the vitamins and trace elements to the extent that the meat products maintain the original flavor and nutrition.
The basic components of the vacuum pre-cooling equipment are: vacuum tank, vacuum system, water vapor trap, refrigeration system and control system.
Vacuum tank: The vacuum tank is generally made of carbon steel or stainless steel. The door has sliding door, hydraulic door and manual door. For larger equipment, the conveyor belt mechanism can be made at the bottom to facilitate loading and unloading of materials. The tank is also provided with drainage to ensure the interior is clean.
Water vapor trap: or cold tank, water trap, used to "adsorb" the moisture in the air to prevent moisture from entering the vacuum pump to emulsify the oil and damage the vacuum pump assembly.
Vacuum system: It is used to form vacuum to achieve rapid cooling. Vacuum pump is a key component of vacuum system. It is determined according to different specifications and sizes of vacuum pre-cooling device and specific conditions.
Refrigeration system: is to provide a cold source for the water vapor trap, so that the water vapor evaporated from the fruits and vegetables in the vacuum chamber is condensed and discharged on the cooling coil of the water vapor trap, so that it is not sucked by the vacuum pump and affects the pumping performance of the pump (small intermittent Refrigeration units for continuous or pre-cooled vacuum pre-cooling units often use water-cooled/air-cooled compression condensing units.
Control system: refers to the process control of the entire cooling process, which can automatically control the vacuum system, refrigeration system, etc. according to the preset program and each sensor. For example, if the pressure drop in the vacuum chamber is too low (5 mbar), it may cause frostbite in some products, so the pressure in the vacuum tank should be controlled accurately. A control system that automatically maintains pressure is a guarantee of safe cooling. Nowadays, the control system often adopts PLC or industrial process controller. The vacuum pre-cooling equipment used in the experiment above adopts the PLC control system with touch screen, which is very easy to operate. It can preset parameters such as pressure, temperature, cooling system opening point, etc., so that the cooling process can be automatically operated according to predetermined requirements.
In summary, the vacuum rapid cooling machine is better than the traditional cooling method in both cooling and fresh-keeping effect. This is why more and more logistics companies favor the vacuum coolers of our company.
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