I. Overview
All industrially produced retort foods must undergo a process of “coolingâ€. The cooling methods of our current high-temperature cooking foods are roughly divided into: (1) indoor cooling; (2) forced air cooling; (3) water-cooling after sealed bags; (4) flow cooling (frozen). As we all know, there are several problems in the above two (1) (2) cooling methods: a, long cooling time; b, after cooling, the temperature difference between the surface of the food and the core is large; c, bacteria and dust in the air Easy to adhere to the surface of the food, and (3) (4) two cooling methods, although the cooling rate is relatively faster than (1) (2), but still prominently there is a problem that the temperature difference between the surface of the food and the core is too large, and The flow-state quick-cooling (frozen) device has a large investment, and when it is used, there is a problem of defrosting that makes everyone feel a headache. Therefore, it has not been adopted by the majority of cooked food manufacturers.
As we all know, the longer the cooked food is placed at 30 ° C ~ 70 ° C, the faster the bio-fermentation speed and the speed of bacterial growth, thus accelerating the deterioration and failure of the food, that is, directly shortening the shelf life of the food (shelf period). We have many cooked food enterprises, especially those that produce high-sugar and relatively high-density cooked foods. In the process of operating the products, due to improper food cooling methods, they have suffered a lot; even worse, because of the lack of Effective and effective cooling means that many high value-added product development projects have been abandoned.
In view of the above situation, on our beaches, such as: Shanghai Yuantai Food Factory, Longhua Meat Joint Factory, Dachang Meat Joint Factory, etc., in order to solve the problem of rapid cooling, we have spent huge sums of money to import vacuum rapid cooling equipment from abroad. To meet the production process and to meet relevant food hygiene requirements. Our company successfully developed the DV series vacuum rapid cooling machine at the end of 2002.
Second, the working principle of vacuum rapid cooling machine
The cooked high-temperature cooked food is placed in a cooling box, the door is sealed, and the vacuum pump is exhausted. As the pressure in the cooling box decreases, the boiling point of the water inside and outside the food tissue also decreases, and the water vaporizes due to continuous heat absorption. , so that the food reaches the purpose of direct cooling (rapid cooling). According to the type of food and the initial temperature of the food, the vacuum rapid cooling machine is between 10 and 15 minutes during cooling. The final pressure of the cooling box is generally not lower than 0.097Mpa, and the temperature of the final product of Zui is slightly higher than the normal temperature of 1~2°C. In the water temperature of the water used in the vacuum pump, the viscosity of the water is large at 4 ° C. If the water temperature of the water supplied to the vacuum pump is 4 ° C, the final temperature of the cold food is 4 ° C.
Third, the use of vacuum rapid cooling machine
The vacuum rapid cooling machine is for factory production, and is used for fish, meat, poultry, staple food, fruits and vegetables, noodles, soy products and other foods that require no preservatives to ensure shelf life, and rapidly cool from high temperature to normal temperature. The vacuum rapid cooling machine is also suitable for the cooling processing of thick fried foods in the pulp layer of food.
Fourth, the characteristics of vacuum rapid cooling machine
Vacuum rapid cooling machine cools food, mainly has the following characteristics:
1 Cooling speed is fast. It takes only 10 to 15 minutes for the food to cool from 100 ° C to normal temperature, and it takes about 25 minutes to cool to below 10 ° C, which has extremely high production efficiency;
2 The cooling temperature is even. Since the food cooling temperature depends on the vacuum in the tank, and the vacuum (pressure value) in the tank is equal everywhere, the food temperature is very uniform;
3 Avoid secondary pollution of food by the environment. After the vacuum cooling is completed, the tank is repressurized and the air is filtered by 0.006 μm. The gas charged into the cooling box does not contain any dust suspension in the air, completely avoiding the dust suspension in the air to the food. Secondary pollution;
4 Improve the quality of cooked food. Due to the short cooling time, the high-temperature food materials can be prevented from oxidation at high temperature, such as oil oxidation and starch gelatinization. At the same time, high temperature food materials are greatly avoided at 60 ° C to 30 ° C. The biological fermentation (bacterial reproduction), as well as improving the mouthfeel of the pan, guarantees the physiological conditions for the long-term preservation of the food; thus, a large number of cooked foods avoid the addition of preservatives, so that the cooked food becomes a real "green food". ;
5 The equipment has a small footprint. Because it does not produce any pollutants during its operation, it can be directly installed on the production line of cooked food, safe and sanitary;
6 Easy to operate and reliable. After setting the corresponding data, close the vacuum box door, press the button to automatically complete the entire cooling process, and alarm to open the door and take out the food;
7 Energy consumption is low and operating costs are low. Taking DC-100 as an example, the unit power is 5.5Kw, and the cooling load is 100Kg per time. It is completed once every 15 minutes, that is, 400Kg output per hour is completed, and only nearly 5.5 Kw of power consumption is used;
8 The price is cheap, and its cost is only about 1/3 of the imported unit.
Fourth, the main technical parameters
Model Name DV-50 DV-100 DV-150 DV-200
Vacuum tank volume (w*h*l)mm 750X800X460 750X800X890 900X800X1200 1000X1000X1000
Vacuum tank limit pressure Mpa 0.097 0.097 0.097 0.097
Each cooling capacity kg 50 100 150 200
Each cooling treatment time min 10-15 10-15 10-15 10-15
Water supply L/MIN 5-8 10-15 20-30 20-30
Installed power KW 3 4 7.5 11
Equipment weight about 630 about 850 about 1200 about 1500
Price (ten thousand yuan) 6. 75 9.96 12.68 16.64
Five, vacuum rapid cooling machine zui new development
In the past, our vacuum rapid cooling equipment required high prices to be imported from abroad, and the low temperature of the cooled food reached can only be cooled from 100 ° C to normal temperature. This has been recognized by companies using vacuum rapid cooling machines. It is an indisputable fact.
After we developed and produced the DV rapid cooling machine from Shanghai Qiaina Food Machinery Co., Ltd., we have done a lot of production tests for different products. After getting the affirmation from the users, we are gradually being accepted by the market.
In addition, one of our existing customers, in order to meet the specific requirements of Shanghai student fast food, they want us to directly cool from 100 ° C to below 10 ° C, our company's scientific and technical personnel combined with the old product DV series of fruit and vegetable pre-cooling unit from room temperature cooling 0 The characteristics of °C have been successfully produced low-temperature vacuum rapid cooling equipment, which can directly cool the cooked high-temperature cooked food to a frozen state. The model we developed is more advanced and practical than foreign ones.
Sixth, the conclusion
Vacuum rapid cooling equipment - with zui sanitary technology, zui convenient means, zui fast speed, help you Zui perfect, Zui effectively solve the problem of rapid cooling of cooked food;
All industrially produced retort foods must undergo a process of “coolingâ€. The cooling methods of our current high-temperature cooking foods are roughly divided into: (1) indoor cooling; (2) forced air cooling; (3) water-cooling after sealed bags; (4) flow cooling (frozen). As we all know, there are several problems in the above two (1) (2) cooling methods: a, long cooling time; b, after cooling, the temperature difference between the surface of the food and the core is large; c, bacteria and dust in the air Easy to adhere to the surface of the food, and (3) (4) two cooling methods, although the cooling rate is relatively faster than (1) (2), but still prominently there is a problem that the temperature difference between the surface of the food and the core is too large, and The flow-state quick-cooling (frozen) device has a large investment, and when it is used, there is a problem of defrosting that makes everyone feel a headache. Therefore, it has not been adopted by the majority of cooked food manufacturers.
As we all know, the longer the cooked food is placed at 30 ° C ~ 70 ° C, the faster the bio-fermentation speed and the speed of bacterial growth, thus accelerating the deterioration and failure of the food, that is, directly shortening the shelf life of the food (shelf period). We have many cooked food enterprises, especially those that produce high-sugar and relatively high-density cooked foods. In the process of operating the products, due to improper food cooling methods, they have suffered a lot; even worse, because of the lack of Effective and effective cooling means that many high value-added product development projects have been abandoned.
In view of the above situation, on our beaches, such as: Shanghai Yuantai Food Factory, Longhua Meat Joint Factory, Dachang Meat Joint Factory, etc., in order to solve the problem of rapid cooling, we have spent huge sums of money to import vacuum rapid cooling equipment from abroad. To meet the production process and to meet relevant food hygiene requirements. Our company successfully developed the DV series vacuum rapid cooling machine at the end of 2002.
Second, the working principle of vacuum rapid cooling machine
The cooked high-temperature cooked food is placed in a cooling box, the door is sealed, and the vacuum pump is exhausted. As the pressure in the cooling box decreases, the boiling point of the water inside and outside the food tissue also decreases, and the water vaporizes due to continuous heat absorption. , so that the food reaches the purpose of direct cooling (rapid cooling). According to the type of food and the initial temperature of the food, the vacuum rapid cooling machine is between 10 and 15 minutes during cooling. The final pressure of the cooling box is generally not lower than 0.097Mpa, and the temperature of the final product of Zui is slightly higher than the normal temperature of 1~2°C. In the water temperature of the water used in the vacuum pump, the viscosity of the water is large at 4 ° C. If the water temperature of the water supplied to the vacuum pump is 4 ° C, the final temperature of the cold food is 4 ° C.
Third, the use of vacuum rapid cooling machine
The vacuum rapid cooling machine is for factory production, and is used for fish, meat, poultry, staple food, fruits and vegetables, noodles, soy products and other foods that require no preservatives to ensure shelf life, and rapidly cool from high temperature to normal temperature. The vacuum rapid cooling machine is also suitable for the cooling processing of thick fried foods in the pulp layer of food.
Fourth, the characteristics of vacuum rapid cooling machine
Vacuum rapid cooling machine cools food, mainly has the following characteristics:
1 Cooling speed is fast. It takes only 10 to 15 minutes for the food to cool from 100 ° C to normal temperature, and it takes about 25 minutes to cool to below 10 ° C, which has extremely high production efficiency;
2 The cooling temperature is even. Since the food cooling temperature depends on the vacuum in the tank, and the vacuum (pressure value) in the tank is equal everywhere, the food temperature is very uniform;
3 Avoid secondary pollution of food by the environment. After the vacuum cooling is completed, the tank is repressurized and the air is filtered by 0.006 μm. The gas charged into the cooling box does not contain any dust suspension in the air, completely avoiding the dust suspension in the air to the food. Secondary pollution;
4 Improve the quality of cooked food. Due to the short cooling time, the high-temperature food materials can be prevented from oxidation at high temperature, such as oil oxidation and starch gelatinization. At the same time, high temperature food materials are greatly avoided at 60 ° C to 30 ° C. The biological fermentation (bacterial reproduction), as well as improving the mouthfeel of the pan, guarantees the physiological conditions for the long-term preservation of the food; thus, a large number of cooked foods avoid the addition of preservatives, so that the cooked food becomes a real "green food". ;
5 The equipment has a small footprint. Because it does not produce any pollutants during its operation, it can be directly installed on the production line of cooked food, safe and sanitary;
6 Easy to operate and reliable. After setting the corresponding data, close the vacuum box door, press the button to automatically complete the entire cooling process, and alarm to open the door and take out the food;
7 Energy consumption is low and operating costs are low. Taking DC-100 as an example, the unit power is 5.5Kw, and the cooling load is 100Kg per time. It is completed once every 15 minutes, that is, 400Kg output per hour is completed, and only nearly 5.5 Kw of power consumption is used;
8 The price is cheap, and its cost is only about 1/3 of the imported unit.
Fourth, the main technical parameters
Model Name DV-50 DV-100 DV-150 DV-200
Vacuum tank volume (w*h*l)mm 750X800X460 750X800X890 900X800X1200 1000X1000X1000
Vacuum tank limit pressure Mpa 0.097 0.097 0.097 0.097
Each cooling capacity kg 50 100 150 200
Each cooling treatment time min 10-15 10-15 10-15 10-15
Water supply L/MIN 5-8 10-15 20-30 20-30
Installed power KW 3 4 7.5 11
Equipment weight about 630 about 850 about 1200 about 1500
Price (ten thousand yuan) 6. 75 9.96 12.68 16.64
Five, vacuum rapid cooling machine zui new development
In the past, our vacuum rapid cooling equipment required high prices to be imported from abroad, and the low temperature of the cooled food reached can only be cooled from 100 ° C to normal temperature. This has been recognized by companies using vacuum rapid cooling machines. It is an indisputable fact.
After we developed and produced the DV rapid cooling machine from Shanghai Qiaina Food Machinery Co., Ltd., we have done a lot of production tests for different products. After getting the affirmation from the users, we are gradually being accepted by the market.
In addition, one of our existing customers, in order to meet the specific requirements of Shanghai student fast food, they want us to directly cool from 100 ° C to below 10 ° C, our company's scientific and technical personnel combined with the old product DV series of fruit and vegetable pre-cooling unit from room temperature cooling 0 The characteristics of °C have been successfully produced low-temperature vacuum rapid cooling equipment, which can directly cool the cooked high-temperature cooked food to a frozen state. The model we developed is more advanced and practical than foreign ones.
Sixth, the conclusion
Vacuum rapid cooling equipment - with zui sanitary technology, zui convenient means, zui fast speed, help you Zui perfect, Zui effectively solve the problem of rapid cooling of cooked food;
Volsen owns a professional custom synthesis department, with more than 15 senior scientific research chemical personnels who have a graduate degree or above. We also have an independent scientific management system. Our company integrates years of production experiences and talent reserves that forms a strong R&D production capacity, furthermore we could undertake various chemicals customizations from kg to ton relying on the existing production base and equipment.
With the accumulated strong expertise,and experiences of developments,we have developed the products with good quality and also manufactured the intermediates for multi-national Pharmaceutical company.
R&D Pharmaceutical, Research And Development Pharmaceutical, Bulk Drug Development
Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com