Dongguan Betterfresh LTD.
Vacuum cooling machine has been out of conventional treatment methods vegetables, vegetable rapid cooling can achieve rapid cooling vacuum preservation, and the vacuum condition within half an hour can kill bacteria and insects in vegetables, the critical point in a vacuum and the rainy season humid conditions, you can adjust the water retention of fresh vegetables, each time fresh machine that can handle 1000-6000 kg of vegetables,every day can handle 20-120 tons.After processing by vacuum preservation, vegetables can enter the cold room, and extend the shelf life of vegetables a month or more.vegetables, and extended a month or more of fresh vegetables.
After the treatment process through vacuum coolers, will extend the shelf life of vegetables, vegetable logistics method that diversification, vegetable base may be more large-scale production.Lots of vegetables postpartum, through vacuum cooling, can slowly sell vegetables according to market supply and demand volume, to maximize the shelf life of vegetables, which is a major breakthrough in the fresh vegetables of respect.
Vacuum cooling equipment is only a cooling processing equipment, not the storage device. Its purpose is to make goods rapidly cooled to a set temperature (out of fruits and vegetables while the internal part of the ethylene, acetaldehyde, ethanol and other harmful gases), and then remove items from the device will be.After vacuum cooling, fresh fruits and vegetables is in hibernation. Its vitality recovery process takes time, this process is the shelf life.
Cooling speed, generally only 20-30 minutes to reach the desired temperature refrigeration, cold storage and cooling needs of ordinary 10-12 hours, or even longer. It is possible to eliminate the field heat of vegetables, fruits, flowers and fungi for the first time after harvest, field heat is deadly for fresh vegetables.