A process of vacuum cooling is the rapid and fastest of all of the pre-cooling coolers.  As the pressure in the chamber gets lower, heat is removed from fresh leafy vegetables and cut flowers to tobacco, alfalfa, lettuce, cabbage, mushrooms, flowers and Chinese vegetables.  This process will bring the temperature down near the freezing point in 20-35 minutes depending types of vegetables. Vacuum cooling is the most useful, effective method available today and allowing for earlier shipping and a fresher product with a long extended shelf-life.  Coolers are included a wet kits system for hydro-chilling moisture sensitive products.  

Available Size: 2 pallets to 24 pallets for use with Freon or Ammonia Refrigeration Systems. Stainless Steel constructions for better sanitation - food safety protection.

Options:

·         Full-Automated cooling cycles with PLC Touch-Screen controls, and feedback controls

·         Condensing units utilizing 460/3ph/60Hz or other power requirements

·         Table-top shuttle conveyors (single or double) with Programmable Variable Frequency Drive (VFD)

·         Full Stainless steel constructions

·         Carbon steel constructions with Stainless steel sheets liner inside for better sanitation.

·         Portable units for trailer mount

·         Diesel Generators

·         Ammonia Heat Exchanger units

·         Automatic Pneumatic Doors (vertical lift)

·         Double-Wide Chambers

 

Standard Options:

·         Wet/Dry Kit Control

·         Carbon steel constructions with protective RustStop paint and Rust –Oleum under layers.

·         Table-top shuttle conveyors (single or double) with Programmable Variable Frequency Drive (VFD)

·         HMI-PLC Control for cooling cycle

·         Slide or Swing doors (manually operated)

·         Gravitating Roller conveyors –Load/Unload (Galvanized constructions)

·         Single-Wide chambers