Quick Selection Guide by Capacity & Product Type Core principles of selection The selection of a vacuum freeze dryer essentially revolves around only three core issues: a. what products will be freeze-dried? (Product type) b. How much raw material needs to be processed daily? (Production capacity)

Selection principles Food vacuum cooling machines are mainly used for the rapid cooling of cooked foods, semi-finished products, and pre-prepared dishes. The selection criteria are based on the following factors: Daily production capacity: The equipment capacity is determined based on the weight of food processed by the customer per day or per batch. Food type: The water content, sugar content, oil content, and form of different foods affect cooling efficiency.

The selection of a vacuum cooling machine for fruits and vegetables should not be based solely on the quantity per batch, but should comprehensively consider the following four core factors: Single batch processing capacity (kg/batch); Processing capacity per unit time (tons/hour); Fruit and vegetable types and respiration intensity. Precooling process cycle time and production organization Correct selection = Meeting production capacity + Ensuring process performance + Allowing for reasonable margins

Q1: What is a food vacuum cooling machine? A: A food vacuum cooling machine reduces ambient pressure inside a sealed chamber, allowing moisture in the food to evaporate at a lower temperature. This evaporation removes heat quickly, enabling fast and uniform cooling throughout the product.

Whether it's a vacuum precooler, a food vacuum quick-cooler, or a freeze dryer, the exterior of the chamber needs to be reinforced with steel ribs during operation to withstand the enormous external pressure generated during vacuuming and ensure long-term safe and stable operation of the chamber.

Q1: Which products are suitable for vacuum freeze dryers? A: Vacuum freeze dryers are mainly suitable for the following products: Fruits and vegetables (strawberries, durians, spinach, carrots, etc.) Cooked food / Ready-to-eat food (rice, soup, meat products) Pet food (freeze-dried meat chunks, offal, treats) Functional foods, traditional Chinese medicinal herbs, and high-value-added raw materials Not suitable for materials with high oil content, strong crystallization salts, or no water at all.

Q1: Will vacuum precooling cause fruits and vegetables to lose too much water? A: Under reasonable process parameters, the overall water loss rate of vacuum precooling of fruits and vegetables is usually controlled at 1–2%. The equipment controls water loss in the following ways: Precisely control the minimum working pressure Staged vacuuming can be used to avoid excessive flash evaporation. A spray water replenishment system can be selected to compensate for the flash evaporation moisture. In actual engineering, the water loss rate of vacuum precooling is usually lower than that of natural cooling in cold storage.

The First and Most Critical Step of the Cold Chain Vacuum pre-cooling is the fastest and most effective way to remove field heat from freshly harvested vegetables. Unlike conventional cold rooms that rely on cold air circulation, vacuum pre-cooling removes heat from inside the produce itself, ensuring rapid, uniform and gentle cooling. This process makes vacuum pre-cooling the first and most important step in a high-quality cold chain.