Vacuum Cooling or vacuum precooling is a system for removing field heat, optimum for species with a high specific surface, such as leafy vegetables. MOELCO website, specialist in this system, with facilities in different parts of the world, explains the operating cycle of a vacuum cooking installation.
The product is packaged and stowed on pallets. By conveyors the pallet is introduced into the special airtight chamber where the vacuum is established.
The chamber counts on doors opening and closing automatically, allowing the pallet to enter automatically.
Pumps perform the vacuum inside the chamber and surface water of the product undergoes a rapid evaporation, making the product being quick, direct and homogeneous cooled, reaching a temperature of 2°C. The amount of water lost is not enough to affect the quality and shelf life of the product.
A cooling system is installed inside the chamber condenses the steam extracted from the product.