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1.Retain freshness and extend shelf time for produce;, 2.Automatic process and short process time;, 3.Full status monitor. - details see: https://www.machineto.com/ce-certificate-vagetable-cooling-process-vacuum-cooler-4-pallet-made-in-china-kms-2000-10244399

Vacuum precooling preservation technology&equipment

Harvested fresh vegetables,fruits, flowers, and fungus etc horticultural products could be easy to putrid soon after

to directly occurs loss of value. Vacuum precooling technology and equipments is designed for prevent foods

from lowing freshness and quality during transport of refrigeration. The basic principle is, products in complete

vacuum can be rapid cooling equally effected by the latent heat, which is forming by water evaporation in low

pressure.,as the harvested vegetables,fruits, and edible fungus etc placing in vacuum processing groove.

Generally products temperature can be cool to 0 Celsius in within 30 minutes and have good effect of retaining

initial freshness, deterioration in quality, prolonging preservation time and shelf-life.

Vacuum cooling features:

1. Retain freshness and nutrition

2. Prolong preservation time and shelf-life

3. Fast cooling speed and uniform cooling,normal 20 to 30 minutes cooling duration for each cycle

4. Restrain and kill bacteria and animalcule,no pollution

5.Evaporated water id about 2 to 3% of total goods weight,no localized wilting.