Our vacuum cooling technology, can strongly improve your product quality and at the same time reduce your cooling costs. Vacuum cooling greens such as Asian vegetables, cabbage, leafy greens, and lettuce has tended to bear fruit over the years. High volume systems are the most effective method of precooling vegetables to achieve the maximum shelf life because of its efficiency and speed. Fast and effective precooling durations of fifteen to forty-five minutes are attained regarding the quantity of heat emitted, product type, and other aspects.
The suitability of Vacuum Coolers is based on the precooling of cut flowers, chard, collards, spinach, parsley, Chinese vegetables, mushrooms, leeks, escarole, endive, cabbage, Brussels sprouts, cilantro, kale, celery, and lettuce. Vacuum Coolers can precool many other products. Do not hesitate to contact our engineers today for a comprehensive discussion on your application.
Some of the most common vegetables that vacuum cooling effects are:
Cabbage (Green and Purple)