Vacuum coolers fastest available cooling system for many fruits and vegetables

For various fruit and vegetable typesand flowers, vacuum cooling is often the fastest available cooling system. Theproducts can be cooled to core at 1 or 2°C. The quick and uniform coolingmethod takes no more than 20 or 30 minuted of precious time. The products areplaced in the air tight tanks. After closing all the air is sucked from thespace, which decreases the air pressure and quickly pulls the heat from theproducts, so that they cool quickly. Products wrapped in foiled can also becooled simply through this method. The method of cooling is suitable forproducts with a large leaf surface, such as lettuces, but also for compactproducts such as strawberries and berries. Green asparagus and mushrooms canalso be excellently cooled with vacuum cooling.