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Vegetable fruit vacuum cooler with stander
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Product: Views:114Vegetable fruit vacuum cooler with stander 
Unit price: Negotiable
MOQ:
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Delivery date: Since the payment date Days delivery
Valid until: Long-term effective
Last updated: 2017-08-31 10:01
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Model Number: JV-3000-4P-#6518 Key Specifications/Special Features: Operation principle: The principle of vacuum cooling follows the rules whereby the boiling points of water decreased relative to a drop of pressure.At sea level, while the atmospheric pressure is 101325Pa, water boils at 100oC, however when the pressure drop to 613Pa water boils at 0oC.Vegetables, fruits or cooked food are placed in a vacuum chamber where the air is drawn out by means of a vacuum pump.The lowered pressure allows the water content to evaporate thereby removing heat energy from the product.Due to evaporation is a process with heat losing, the temperature of products would be lowered effectively.The cooling is down in two stages: 1.During the first stage, the most of the food heat will be taken away by water and temperature get down quickly.2.During the second stage, product temperature drops down with surface water evaporation at low vacuum degree working with the refrigeration system and finally machine stop till setting temperature reached.Features:
1.Cooling speed: 20-30Minut
2. Cooling uniformity from inside to outside same temperature
3. Clean: vacuum circumstance can sterilization or inhibit bacteria reproduction.
4. Thin layer drying effect: Cure skin damage or inhibit expand unique efficacy.
5. No limitation for the package as long as there is accair hole  
6. A high degree of automation: can be remotely operated, easy to monitor equipment operation and a quick fix to equipment failure  
7.Prolong the storage period and shelf life.
8. Maintain quality of fruits and vegetables: fruit and vegetable surface treated by vacuum preservation can effectively control the humidity.

The range application of vacuum cooler
  • Vegetables: leaf vegetable, mushroom
  • Flowers
  • Food: bread, cake, rice, seafood, meat & seafood
Advantages:

1.Higher operating efficiency, less floor space and less man power needed.

2. No risk food contamination as pass through the best bacterial breeding season of 30°C-60°C under vacuum sterile environment.

3. No need add any preservatives can reach a longer shelf life.

4. Far from damage to the taste and flavor instead of the spread of the aromatic matter in food can be more evenly.
Products No PER-COOLED Comm. COLD STROAGE Vacuum pre-cooling Optimal item(oC)
Asperagus 2 14-21 3-4
Brusses Sprouts 5 21-35 0.5-1.0
Cabbage 14 8-30 30-180 0.5-1.0
Carrots 14 28-180 0.5-1.0
Cauliflower 10 20-30 0.5-1.0
Celery 8-14 14-28 0.5-1.0
Chinese Cabbage 0.5-1.0
Dried lily Flower 24 35
Dutch Sellery 4 40
Endive 0.45 0.5-1.0
Green pea 4-7 30
Holy basil 3 4 7
Iceberg Lettuce 7-14 14-21 0.5-1.0
Leek 45-60 60-90 0.5-1.0
Lima bean
Mushroom 2-3 3-5 5-10 0.5-1.0
Spinach 4 7-10 10-14 0.5-1.0
Strawberry 5-7 9 0.5-1.0
Shipping Information:
  • FOB Port: Shenzhen
  • Lead Time: 50 - 60 days
Main Export Markets:
  • Asia

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