JF-100DBrand: WanjiaMaterial: Food grade stainlessProcessing capacity per cycle: 100kg Meat vacuum cooling.jpgTWo-stage water vapor catcherSeparated design farthest distance 25m, biggest dispersion 5mPower&voltage: 8.7kw, 380v/50hz/3pChamber volume: L1000xW700xH1000mm, 2 standard trolleyInstalling dimension: L1300XW1000XH1700mmOut door system dimension: L1500xW1300XH1700mmMachine net weight: 3500kgOptional configuration: Remote control; Out door system cover;Color
At present, The major precooling process of industrialized production of cooked food are cold room refrigeration and vacuum cooling.
The problem cool room refrigeration is that the cooling time is too long, and great temperature difference between the food surface and its inside , and it’s easy to occur microbes attached to food surface after cooling. In the food production process, if cooked food is placed at 20 0C - 50 0C,The longer the time, the faster the bio-fermentation and bacterial growth.Will lead to serious bacterial over-standard problems in Production and shorten the shelf life of food. So our precooling solution is to avoid food cooled in 20 0C - 50 0C,restrain bacteria breeding.Our vacuum cooling technology is currently used in the cooked food industry.The best choice for rapid cooling of the product can effectively solve all of the above problems.Our vacuum cooling process is always in a sealed environment to cool food,No Contaminates in cooling process.
Running ProcessDirectly put cooked food from heat processing workshop our vacuum cooling machine, set product parameters on touch screen, the intelligent refrigeration system starts working upon pressing of the key , and the heat inside of cabinet will be discharged intelligently with control system, Once the temperature of food lowers to setting temperature, Control system will cease its work , and inlet valve will be open automatically to let in clean air to cabinet through filter to recover the pressure. Cooked food will enter low temperature bacterial free workshop outlet for further processing
Advantages of vacuum cooling 1.Higher oprating efficiency, less floor space and save labor2. No risk of food contamination, and inhibit bacterial growth undre low pressure3. Prolong the shelf life with no addition of preservatives or less
Application:Stewing&Roasting Chicken,duck.Salted goose etcStewing pork,Beef,Muttom etcRiver fish,sea-fish,cowry, crab etc Fried food,spring roll etc Stuffing ,ric dumpling stuffing etcRice,noodles,steam bun,corn,dumpling,sushi etc
The Features of our equipmentUnique two-stage water vapor catcher patent, energy-saving,better cooling performanceVacuum control without temperature probe will bring moreconvenience in operation and less risk of contaminationSplash proof function for liquid or juicy-foodFriendly operation system, one button start, automatic runningPrestored preference settings, no confusing on different product processingCompact design, smaller floor area needed, complete unit can be installed in the produce line with limited roomCustomizing is available based on actualsituationsRemote monitor and control through internet
Quality AssuranceAll our vacuum cooling are applied with top class electrical components with its high efficient performance ,Complete functions, rigorous production process and quality control,it effectively ensures the electrical safety and continuity of the machine, and guarantees and stable operation of the machine .
0 likes
China [CN] 
Click enlarge Image