Vacuum Cooler Models&Specifications:
Vacuum Cooler Main Feature
1.Fast cooling speed. Cooked food cooled down to 10℃ only need 20-30,baked food cooled down to 20℃within in 10-20min.
2.Cooling uniform.Under the vacuum condition, food cooled from core to surface.
3.Two-stage cooling to reduce food water loss. From high temperature to 60℃,food will be rapid cooled to avoid the bacteria fast growth, the second storage will slow cooling to reduce vapor loss, and improvement food flavor.