The Vacuum cooling chamber is a technology that is used to cool more quickly than with traditional methods such as cooling in cold room .

Cooling using vacuum pressure is feasible only for products with a high surface / mass, such as chives , spinach , parsley , lettuce , celery and other leafy vegetables , in which is possible the evaporation and complete cooling in few time.

How it works?

This method is based on water absorbs heat as it evaporates, and evaporation is very fast cooling compared to cold storage .

Essentially , the product is packaged , stowed on scaffolds and placed in a special chamber . Powerful pumps exert a strong vacuum on the chamber and the surface water of the product, which causes rapid evaporation and direct cooling . The amount of water that evaporates is minimal and this cooling increases the shelf life of the product.

 

 What aspects characterize or differentiate?

The vacuum system is composed of two platforms which are movable so that they can move from one location to another, a platform has the vacuum chamber and the other is made with the equipment to create a vacuum.

In this machinery will be installed sprinklers which water is added in a controlled manner before start cooling. With this process the loss of water from the product is reduced, which is beneficial to certain crops, due to allowing longer treatment time and a more intense cooling.