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Vacuum Cooling system , which is best suitable for leafy greens., It can cool products to 0 or 1 Celsius in 25~30 minutes - details see: https://www.machineto.com/farm-fruits-vegetables-processing-refrigeration-vacuum-cooling-system-kms-1000-10247135

Specifications
Vegetables Vacuum Cooling system features:
1. Fast Cooling, and energy saving
2. Keep the freshness much longer.

Coldmax vacuum cooling system detail :
A process of vacuum cooling system 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 and fruits. Vacuum cooling system is the most useful, effective method available today and allowing for earlier shipping and a fresher product with a long extended shelf-life. vacuum cooling system are included a wet kits system for hydro-chilling moisture sensitive products.

Advantages of our vacuum cooling system

Minimized production losses
Weather variability during the harvest season can cause produce to mature earlier or later than planned. If the produce is not harvested at the optimum time, losses will occur. Late harvesting may also occur if market opportunities are not available at the desired time. Pre-cooling and cold storage are valuable tools that better allow produce to be harvested on time and sold when markets become available.
Improved economics of harvest operations

The daily harvest may be increased with the assurance that produce quality will be preserved. This confidence permits harvesting to be done over a longer period, thus spreading out workloads. Daily harvest hours could also be extended because the effect of ambient temperatures on the produce would be lessened. This flexibility results in better use of equipment and personnel.

Minimized losses during marketing
Some types of produce spoil very quickly if not pre-cooled immediately after harvest. These types have to be sold within a day or two of harvesting to be of acceptable quality. Strawberries are a good example. Other examples are leafy vegetables that require trimming to maintain a fresh appearance. Pre-cooling extends the shelf life and thus the opportunity for sale before the produce is no longer marketable. See
Improved utilization by consumer

Consumers can be supplied with top quality produce with a longer shelf life through pre-cooling. This extended shelf life lessens the urgency to consume or process produce quickly after it is purchased. Consumers are more likely to make larger purchases, enjoy lower handling costs and have more timely product utilization.

Expanded market opportunities
Retail marketers require produce of the highest quality that has longest practical shelf life. A highly perishable product that is not pre-cooled, kept cold and handled with care will lose quality and have difficulty competing with a quality imported product. It is also difficult for the lower quality product to meet grading standards. Pre-cooling is, therefore, the key for perishable produce to enter and compete in retail markets

Technical parameters

NO.	Name	Model	Remarks
1	Volume of the vacuum chamber	8.316 m³	L2700×W1400×H2200mm
2	Weight of treatment per cycle	1000kg
3	Processing time per cycle	20~30min
4	Cooling capacity	65kw	56000kcal/h
5	Total power	52kw
6	Compressor power	30kw
7	Power of vacuum pumps	15kw
8	Power requirements	3P-380V-50Hz
9	Weight	6800kg
10	Overall dimensions	L6000×W2200×H2500mm
11	Ultimate vacuum	≤400Pa
12	Item temperature	0~15°C