Vacuum cooling
At the end of the 1970s, many of the major supermarkets in Europe came to realize the importance of cooling fresh products. In addition to the financial success, the vacuum cooling of the products offers the possibility to offer longer durable products. The growing demand from consumers has put pressure on supermarkets and producers to offer fresh salads, fruits and vegetables at any time of the year.
The installation of refrigeration and pre-cooling systems means that the products reach their destination in a first-class condition. As a result of the increase in the value of the products, the cooling systems pay off in a very short time. In order to achieve the greatest possible profitability and the quality of fresh vegetables, fruits and flowers, etc., it is necessary to cool the products immediately after harvesting. The system of the vacuum chiller was developed to remove the "agricultural heat" as soon as possible.
By using a combined technique of vacuum and cooling systems, the products can be produced as quickly as possible, e.g. In 25 minutes from 25 ° C to 2 ° C. If, after vacuum cooling, the product is stored at the same, controlled temperature, the sales storage time is significantly increased. The main products of vacuum-cooled products are salads of all types, especially iceberg and lettuce, endive, parsley, cabbage (all varieties) and cut flowers. Vacuum pre-cooling drastically reduces the cost of storage cooling rooms. The longer shelf life and storage capacity of the products - especially in the area of export - guarantees the producer / supplier high market opportunities. Vacuum cooling offers the chiller the opportunity to prevent work points and allows the products to be stored over weekends and holiday periods.
In the past years, we have realized a number of individual projects according to customer requirements.
Our partners are in a position, Plants with a capacity of 3 to max. 34 pallets.
