Vacuum cooling is a unique way of cooling. Instead of using (forced) cold air or cold water to cool down your produce, with vacuum you use “evaporative energy” for cooling. By reducing the pressure inside the vacuum room, you force (a fraction of) the product’s own moisture to evaporate. This evaporation costs energy, which is taken from the produce in the form of a temperature reduction.
Bottom line it works like a reverse-microwave: You cool all your produce, inside and out, in bulk or packed (the packing material needs to be perforated), completely uniform and ultra-fast!