Betterfresh Fresh Cooling

Dongguan Betterfresh LTD. Vacuum cooling for a large surface area of leafy vegetable effect is particularly significant, such as lettuce, lettuce and spinach. High moisture permeability products, such as corn and cauliflower can also be used in this way, because of their loose structure, water evaporation is more rapid. Vacuum cooling water loss is generally about 3-5%, it will not affect the appearance of the cause of "malaise", softening, no freshness and so on.As vacuum cooling, the pressure difference of vegetable organization between inside and outside, harmful gases and heat within the organization also will be "withdrawn",any other method of cooling is from the outer surface to the internal organization slowly "penetration" , and cooling under vacuum, the cooling from the inside to the outer surface of the tissue at the same time, which is unique to vacuum cooling, so long preservation time . Vacuum cooling method compared with other cooling methods, has the following characteristics: 1. Cooling speed: 20-30 minutes to reach required temperature of refrigeration preservation . 2. Uniform cooling: the product surface free of water vapor takes away their own heat to achieve cooling goal, and realizes uniformly cooling from the inside to out. 3. Clean and health: Under a vacuum environment, can be bactericidal or inhibit bacterial growth, prevent cross-contamination. 4. The thin-layer drying effect: the preservation of epidermal damage or inhibit expansion and other effects. 5. Without limitation Packing: as long as the packaging has holes, items can be uniformly cooled. 6.Highly freshness: can protect the original food color, smell, taste, extend shelf life. 7. The highly automation: Through pressure sensors to control the refrigeration system and vacuum system pressure, is convenient to adjust the vacuum degree of vacuum cooling machine, remote control for easy monitoring equipment operation and resolving equipment failures. 8. highl....

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