Vacuum cooling or ‘evaporative’ is achieved through the evaporation of a part of product moisture under vacuum conditions. By the utilisation of vacuum, we are able to reduce the boiling point of a product – driving off the latent heat by boiling off vapour. This, in turn, causes the product to fall in temperature.
By continually reducing the pressure, we can continue to reduce the temperature of the product. This is achieved rapidly and therefore very fast cooling rates can be assured.
Although cooling rates can vary between different products types, our systems maintain a high level of consistency, quality and repeatability.
- – Process matched with the cooking kettle
- – Cooling times are generally within 45 mins to cool from 95°C to 5°C
- – Lower temperatures can be achieved.