Cooler Solution To Cool Dry Cooked Products

Vacuum Cooling Machine

Working Principle: Based on the principle that the boiling point of water decreases with the pressure, the cooked food is put into the closed vacuum box which can withstand a certain negative pressure, with the vacuum degree in the vacuum box increasing, the boiling point temperature of water decreases, the water becomes easy to be vaporized, and the water absorbs heat from the processed thing itself when it is vaporized, so that the processed thing can be cooled quickly.

Advantages: fast cooling speed, food from higher temperature cooling to room temperature generally only 15-25 minutes; cooling temperature uniformity, food inside and outside the same temperature; can avoid the environment of the food of the second pollution, the cooling process in a sealed vacuum state, filled with gas through the filtration; can improve the quality of cooked food products, and effectively avoid the production of food materials at high temperatures in the oxidation of fats and oils, starch paste, and other reactions.

Application Scenario: Suitable for all kinds of cooked food, including marinated products, cooked meat, steamed buns, buns, soybean products, stir-fried vegetables, rice and so on.

Air Cooling System

Working Principle: Utilizing ambient air or treated air to take away the heat of cooked food.

Advantages: The equipment structure is relatively simple and maintenance costs are low; natural ambient air can be utilized and operating costs may be low.

Application Scenario: Suitable for dry cooked food that does not require extremely high cooling speed and allows contact with air, such as some dried meat products and dried bread.

Water-cooled Cooler

Working Principle: The heat of cooked food is absorbed by circulating water to achieve the purpose of cooling. Usually there are cooling pipes or cooling chambers in which water circulates and exchanges heat with the area where the cooked food is placed.

Advantages: high cooling efficiency, the water has a large specific heat capacity, which can effectively take away the heat; the temperature control is relatively accurate, and the cooling speed and final temperature can be controlled by adjusting the flow rate and temperature of the water.

Application Scenario: It is suitable for all kinds of dry and cooked foods that need to be cooled quickly and have high requirements for cooling uniformity and temperature control, such as some delicate pastries and vacuum-packed cooked foods.

Cold Storage Cooling

Working Principle: Cooked food is put into the cold storage with lower temperature, and the refrigeration system in the cold storage maintains the low-temperature environment, so that the heat of the cooked food is gradually dispersed into the cold air, thus realizing the cooling.

Advantages: A large number of cooked food products can be cooled at the same time, which is suitable for large-scale production; cooked food can be cooled to a lower temperature, which is conducive to long-term preservation.

Application Scenario: Suitable for dry cooked food products that need to be cooled and stored in large quantities, such as frozen dumplings and frozen buns.