Cooked food vacuum cooling machine

Our main production freeze dryers, vacuum freeze-drying machine enrichment series, spray dryer, microwave dryer, microwave sterilization machine, vacuum frying machine, vacuum impregnation machine, heat exchangers, cold transformation, vacuum drying oven, vacuum oven, etc., has a complete and scientific quality management system. The company's existing freeze dryers can be freeze-dried materials and processing all types, do lyophilized experiment, there is a demand, please call. The Company for many years engaged in fresh vegetables, snacks, fresh fruits and vegetables, edible mushrooms cooked fast food lunch meat vacuum cooling machine production and manufacturing. That vacuum cooling machine uses vacuum rapid cooling machine: vacuum rapid cooling machine for industrial production, and ensure the shelf life of fish, meat, poultry, staple foods, fruits and vegetables, pasta, soy products and other needs without preservatives, rapid cooling from a high temperature to normal food. Vacuum rapid cooling machine is also suitable for food flesh relatively thick layer of fried food cooling process. Vacuum rapid cooling machine cooling temperature of food, mainly in the following characteristics: (1) the cooling speed, the food is cooled from 100 ℃ to only 10 to 15 minutes at room temperature; cooled to below 10 ℃ 25 minutes or so, with a high productivity; (2) the cooling temperature uniformity. As food cooling temperature depends on the degree of vacuum chamber, and the chamber vacuum (pressure) the same everywhere, so the food temperature is very uniform; (3) to avoid environmental secondary pollution for food. Vacuum cooling housing complex after the completion of the intake pressure, the air is filtered through 0.006um level of gas, filling the cooling tank of gas does not contain any dust in the air suspension, completely avoid the dust in the air suspension for food secondary pollution; (4) improve the quality of cooked food. Since the cooling time is short, the maximum to avoid the oil oxidation temperature food materials produced at high temperatures, and so burnt starch reaction; but also greatly limits to avoid the high temperature fermentation of food materials in the 60 ℃ ~ 30 ℃ arising (bacteria), and to improve the taste of the skillet, long-term preservation of food from basic protection of their physical condition; thus, a lot of cooked food to avoid adding preservatives, so that cooked food has become a real "green food"; (5 ) small footprint device. Because they do not produce any pollutants while it is running, it can be installed directly in the field of cooked food production lines, safety and health; (6) easy to operate, reliable operation. After setting the appropriate data, shut the door vacuum, according to a certain button will automatically complete the cooling process, and an alarm signal to open the door, take out food; (7) in energy consumption, low operating costs. Unit power 4Kw, each cooling load of 100Kg, temporarily to complete a meter every 15min, complete 400Kg output per hour, just off near 4Kw power consumption; vacuum pressure keeping storage devices, is the same or different products the same temperature, keeping storage test at different low-pressure environment, and by observing a certain period of comparison, get better low-pressure preservation of test data, and accumulated experience low pressure keeping storage in order to produce application. In the field of agricultural products, the test of Low Pressure Storage of samples of fresh fruit and vegetables business The device is suitable for teaching and scientific research. (1) This device is placed directly into the micro, small refrigerator under the environment, access to storage products for the storage temperature; (2) the rapid formation of an ultra-low oxygen or hypoxic environment, the oxygen concentration in the storage tank is reduced to 2% so; (3) in favor of a gaseous preservative penetrate inside the vegetable tissues, play physiological preservation and inhibiting bacteria; (4) the entire storage room was completely transparent state, during the product preservation test, a comprehensive view is very convenient; (5) Storage room with blood pressure, since the complex pressure and dwell function, period, enabling the system to run electrical automatic control fruits and vegetables placed in an airtight container, 5.0mmHg column (667Pa) reduced to about storage pressure is maintained, in order to reduce not the boiling point, so that the water evaporates rapidly from fruits and vegetables, fruits and vegetables by capturing latent heat of vaporization, to rapidly reduce product temperature uniformity purposes. The equipment has played a significant role in the main features of fruits and vegetables, flowers and other preservation storage and export: 1, in the fields, orchards situ treatment, can be taken to eliminate the first time agricultural "field heat." 2, a short pre-cooling time (15-30 minutes) and uniform, can quickly reduce "breath hot." 3, vacuum cooling in processing clean, hygienic, can inhibit or kill insects and harmful microorganisms, thereby reducing the decay rate of agricultural products. Vacuum cooling machine main technical parameters: Model 01234561012 effective volume of 0.1 234,561,012 vacuum chamber size W 0.64 1.3 1.3 1.3 1.3 1.3 × 1.8 × 1.8 H 0.36 1.54 1.54 1.54 1.54 1.54 1.86 1.86 L 0.44 1.0 1.5 2.0 2.5 3.0 3 3.6 capacity kg / time 2,040,060,080,010,001,200 2000 2400 Total power kw 1.4 11 16 21 26 30 45 51 The company also supports the freeze-dried food (seafood, vegetables, meat) on behalf of the processing, has worked with a number of enterprises. Integrity, strength and quality of Rizhao City Kai-liang Food Equipment Co., recognized by the industry, worthy of your trust. Welcome friends to visit, guidance and business negotiation. Rizhao City Kai-liang Food Equipment Co., Ltd. Tel: 400-0330-206 13306330034 QQ: 2307942626 welcome to visit! And our product has been optimized power consumption than similar products by 10% -30%! ! ! !