Cooked food type vacuum rapid pre cooling machine

Vacuum rapid pre cooling machine solves food safety issues from the source, and isolates bacteria and other microorganisms from both the reproduction temperature and space

Inhibit the growth and reproduction of harmful bacteria on the surface. Due to the optimal temperature range of 30-60 ℃ for microbial and bacterial reproduction, the vacuum pre cooler will be cooled and matured

Food, fruit, and fresh meat (such as cold fresh chicken) should be quickly and evenly cooled to a preservation temperature range of 0 ℃ -4 ℃, quickly avoiding the above temperature range. same

When cooling food with a vacuum pre cooler, it is carried out in a closed vacuum box to avoid bacterial contamination from food production vehicles. in addition

After being rapidly cooled to the target set temperature by a vacuum pre cooler, the next process involves air conditioning preservation packaging, which covers food production, distribution, and warehousing

The entire process of storage and sales naturally solves the problems of food filtration and infection with harmful marine bacteria to the greatest extent possible.

Note: The TX-ZLG series vacuum pre cooler is suitable for rapid cooling of fruits and vegetables

Comparison of heat energy required for water evaporation under different external pressures

The heat absorbed by 1kg of water when its phase remains unchanged and its humidity increases by 1 ℃: Q1=cm ·△ t=4.186x1x1=4.186k

1Kcal， And the water in vacuum cooled food materials undergoes a phase change, turning into water vapor. At this time, the water needs to absorb the latent heat of evaporation

The heat absorbed by the vaporization of 1kg of water at 38 ℃ when water is in a phase state, as shown in the table above,

Q2＝m·r＝1x575．7 Kcal／Kg＝575．7Kcal， Ratio Q2 to Q1: Q2/Q1=575.7 Kcal=575.7

This tells us that the heat absorbed by water when it vaporizes is nearly 600 times that of water when it rises 1 ℃ in liquid state. So compared to it

Compared with the cooling methods used in food science, the vacuum pre cooler cooling method is the preferred refrigeration equipment that can rapidly cool down in a short period of time.

Main characteristics of real pre cooling

The vacuum cooling performed by the vacuum precooler has three significant advantages compared to other cooling methods: the cooling direction is from the inside out, and the cooling speed is fast

Fast and even cooling.

The vacuum precooler utilizes the physical property that the boiling point of water molecules is inversely proportional to the surface pressure - the lower the surface pressure of water molecules (such as in 1

Under atmospheric pressure, the saturation point of water is 100 ℃, and at 0.6 atmospheres, the boiling point of water is 0 ℃. Water molecules change from liquid to gas and evaporate, taking away the atmosphere

The amount of heat is the highest, which rapidly cools down the cooled food. Its characteristics are as follows:; Cooling direction, as stated above, vacuum pre cooler cooling food relies on

Water molecules take away a large amount of heat. And the moisture in the steam is generated by the thermal movement of the cooled food core and surface. The cooling direction is not determined by the table

Internally, it evaporates and gradually cools from the core towards the surface under the action of negative vacuum pressure; Fast cooling speed, usually only takes 15 minutes

It takes only 30 minutes to reach the required refrigeration low temperature, while ordinary cold storage requires 10-12 hours or even longer for cooling. Therefore, it can be harvested after

Eliminate the field heat of vegetables, fruits, flowers, and edible fungi for a while, which is fatal to preservation;

Uniform cooling, vacuum pre cooling can quickly cool the surface and core of the preserved object, reaching the required low temperature from the surface to the inside, avoiding refrigeration

During the process, there is external cold and internal heat, making it difficult for the central temperature to rapidly decrease. This leads to the accumulation of heat during the respiration of fresh food, resulting in a decrease in freshness

Cooling is carried out in a vacuum environment, and the cooled box is kept clean and hygienic, free from external environmental pollution such as air; Cooling in a vacuum environment

Keep the cooled food clean and hygienic, and free from external environmental pollution such as air pollution

The vacuum negative pressure environment is conducive to the extraction of harmful gases such as ethylene in the cooled food, and can also kill some parasitic pests in fresh food

insect

When vacuum pre cooling is used for high-temperature food, due to the rapid cooling, it can greatly avoid the temperature range of 30 ℃ -60 ℃ for bacterial reproduction

Avoiding the growth and reproduction of harmful bacteria at the source is beneficial for food preservation

How to choose a vacuum cooling machine

The main references for selecting a vacuum precooler are as follows

The volume of the vacuum box is the key factor in its selection. The box volume multiplied by the food filling density is the ability of the vacuum pre cooler to cool food in one go

The quality. Therefore, the filling density of different foods is different, and the quality of food that can be cooled by the same volume of vacuum box is also different

The initial temperature of a vacuum precooler varies greatly depending on the type of food being cooled - the initial temperature for cooling cooked food is generally around 85 ℃

The heat in the fields of fruits and vegetables is generally within 45 ℃, so the temperature difference when they are cooled is much different. We will differentiate them in the model code

Split (e.g. Shanghai Tanhe TX-ZLG200 represents fruit flow type vacuum precooler, TX-ZL8200 represents cooked food type vacuum precooler)

The vacuum precooler is connected and separated. The vacuum precooler consists of a vacuum box, a main unit, etc. The main unit is composed of a vacuum pumping system, a cooling system

Composed of control system, sheet metal (304 high-quality stainless steel) shell, etc. When the vacuum box is larger than 2m3, if the main engine and vacuum box are connected, the volume will be huge

Large, generally using a split structure; When the vacuum box is ≤ 2m3, it is generally made into a connected structure. If the installation of luxury parts is limited on site, it can also be made into a modular structure.