Vacuum Precooling Unit

The basic principle is: put the harvested fruits, vegetables and edible fungi etc into the vacuum processing trough, the water evaporates from the surface under low pressure, water evaporating takes away heat so that the products rapidly and uniformly cool. Generally by vacuum processing, the temperature may drop rapidly and uniformly in about 30 minutes to about 0 degree which is the low temperature most suitable for storage and transportation. In the meantime, cooperating with other comprehensive preservation measures, it can effectively keep freshness, reduce decay, prolong preservation time and shelf life.