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Most about this product vegetable vacuum precooling machine

Vacuum cooling is a rapid type of pre-cooling, which also helps preserve vegetables by putting them in an almost complete vacuum. The field heat and heat from the vegetables' biological processes are used as water changes to vapor and the vegetables become increasingly cooler. Vacuum cooling helps keep vegetables in good marketable condition while in storage. The most rapid deterioration in quality of produce occurs soon after harvest, so the quicker the produce is vacuum cooled, the longer it will retain its initial quality. Produce can be vacuum cooled just as readily when packaged. The container does not effect the vacuum cooling, as long as the container is not completely sealed. Most lettuce is now vacuum cooled, and almost any vegetable can be vacuum cooled.
The following is a partial list of vegetables that can be vacuum cooled:
all leafy vegetables
any type of lettuce
asparagus
bell pepper
bok choy
brussel sprouts
cabbage
carrots
cauliflower
celery
cucumbers
endive
escarole
green peas
leeks
mushrooms
oriental vegetables
parsley
prepack coleslaw
prepack spinach
radishes
romaine
snap beans
spinach
squash
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