Maximal freshness | Future Proof | Powerful | Fast | Reliable

Cooked food in industrial kitchens, (airline) catering & food factories needs to be cooled down before packing & selling. Cooling can take a long time and require high energy costs. Long cooling times will result in reduced shelf life and increased rejects, as bacteria growth is fast, especially at temperatures between 30 – 55 ⁰C (86 – 131 ⁰F). Vacuum cooling is the premium cooling choice over blast air cooling with respect to efficiency, reliability and product quality preservation.