Vacuum cooling redefines the food cooling process.
The technique involves placing the produce in a vacuum chamber and then reducing the pressure, which causes the boiling point of water to drop. This rapid evaporation cools the produce quickly and evenly, locking in freshness and taste.
Check out our Vacuum Cooling range here.
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WHY VACUUM COOLING
Vacuum cooling is a rapid pre-cooling technology. By continuously reducing the pressure inside the vacuum room, you force (a fraction of) the product’s own moisture to evaporate, at decreasing temperatures. This evaporation (=cooking) costs energy, which is taken from the produce in the form of a temperature reduction; your product cools down! Vacuum works like a reverse microwave: You cool all your produce, inside and out, completely uniform and ultra-fast.
Many advantages can be achieved by cooling with vacuum. Your cooling time will be reduced to minutes, preserving food quality and minimising bacteria growth, thus maximising shelf life. All products are cooled uniformly, to the core. Only with vacuum you can really control your temperature. Using vacuum will save substantial on cooling space and will reduce your energy costs. Vacuum is the most efficient cooling technology available in the market!
Ultra-Fast & Uniform Cooling Vacuum cooling rapidly cools your products by continuously reducing the pressure inside the vacuum chamber. This process forces moisture within the product to evaporate, causing a swift and uniform drop in temperature, both inside and out. It’s like a reverse microwave, cooling your produce ultra-fast and evenly.
Optimise Taste, Bite, & Shelf Life Vacuum cooling isn’t just about speed—it’s about quality. This technology preserves food quality, minimises bacteria growth, and maximises shelf life. It’s particularly effective for most cooked, fried, and baked products, ensuring consistent cooling to the core. Significant Savings By reducing cooling time to mere minutes, vacuum cooling saves on both space and energy costs, making it the most efficient cooling technology available. It’s an ideal solution for a wide range of food products, including airline catering, industrial kitchens, and bakery products, where it also offers substantial productivity increases by reducing baking time.
A revolution for your business
Our standard room sizes are designed to handle one or several racks or customer specific bins or trolleys. Rooms can be supplied with one or two (hinged or sliding) doors.
The machine room (containing the vacuum & cooling technology can be placed next to the room, or further away, in a low care area. We help you design the perfect solution. Heuch can advise you on which products will cool easily, and which products require special adaptation, or cannot be cooled at all. As a rule of thumb: If water vapour can be released through the surface of the food, it will cool.
As cooling takes place by evaporation (=cooking) of some of the water from the product, sauces & soups are difficult to cool (splashing). Sausages & air tight packed food will not cool. On the other side, the smaller the individual parts, the easier & fast cooling can take place.
Rice, pasta & potatoes, sliced or minced meat and (cut) vegetables will cool fast and uniformly. Cooling down from around 80 – 100°C to around 30°C can be done within 15-20 minutes (with the right machine). Cooling down to temperatures below 10°C might take up to 20 – 30 minutes. With vacuum you can cool down close to freezing, but the highest cooling efficiency & speed will be achieved at higher temperature levels.
Room temperature and low temperature cooling system.
Cools down:
• From around 90–95°C down to 20–25°C within around 15-20 minutes
• From around 90–95°C down to below 5°C within around 25-30 minutes
WeFood 200
For cooling up to 200 kg.
Inside space: 950 x 1.500 x 1.900 mm (w x d x h).
WeFood 300
For cooling up to 300 kg.
Inside space: 950 x 2.200 x 1.900 mm (w x d x h).
WEFOOD RANGE SHARI RANGE
