Vacuum Cooler For Vegetable - Vacuum Degree 610 Pa, Boiling Point 0â°c | Fast Cooling, Wide Application, Simple Principle

We are exporting and supplying of Vacuum Cooler For Vegetable to our patrons. In a standard atmospheric pressure, the boiling point of water is 100 A C and the heat of vaporization is 2256KJ / kg. But when the pressure dropped to 610 Pa, the boiling point of water is 0 A C, the heat of vaporization is 2500KJ / kg. With the decline of air pressure, the boiling point of water decreases, and the heat of evaporating unit mass water consumed increases. Vacuum cooling technology is to put the agricultural products into vacuum chamber, and then extract air in the vacuum chamber by vacuum pump, when the vacuum degree of chamber reaches the saturated pressure of water vapor corresponding to the temperature of agricultural products, the water in the surface clearance of agricultural products like vegetables and fruits start to vapor, and the evaporation will bring away heat so as to lower the temperature of agricultural products. Further lower the pressure to reach the needed cooling temperature of agricultural products. Because of simple principle and fast cooling speed, vacuum cooling technology is widely used in preservation, transportation and storage of the agricultural products.

Applications:
1.Vegetables(All Leaf Vegetables/Flower Vegetables/Mushrooms/Sweet corn/ etc.)
2.Flowers(Fresh cut flowers)
3.Fruits(Berries/Cherries/Strawberry/Plum etc.)