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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.

Gıda & Catering

WeFood RiceONE

Gıda & Catering

WeFood RiceTWO

Gıda & Catering

WeFood RiceTOP

Gıda & Catering

WeFood BaseCool

Gıda & Catering

WeFood DeepCool


Vacuum Cooling for Bread & Bakery - MSL Teknoloji