Vacuum rapid cooling using water or food fruits and vegetables at low pressure gasification heat away principle, quickly cool down. It has other cooling methods do not have many characteristics;

Cooling speed, just 30 minutes to 5 hours of strong winds pre-cooling, cold storage needs more than 10 hours;

Cooling uniform, high quality. In vacuo from the surface to the center portion of the food u, uniform cooling temperature, will not Raisin;

Even before cooling in the vacuum tank portions of the material at different temperatures, vacuum cooling, each part temperature uniformity;

Cooled in a vacuum environment, clean health, from air pollution;

After cooling, fresh fruits and vegetables, color, taste good, long storage time; vacuum cooling in favor of the exclusion of ethylene and other harmful gases, can also kill some insects send, thus extending the shelf life of fruits and vegetables.

Cooked at high temperatures cooling, since the cooling speed, it can greatly limits to avoid food bacteria at 20-60 ℃ temperature zone. Avoid the use of preservatives to extend shelf life.