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Dachang vacuum pre-cooling were used for fresh vegetables, fruits, fresh cut flowers and cooked food rapid cooling. Size according to the customer need to design and manufacture. Vegetable & fruit vacuum pre-cooling machine can be the most rapid cooling leafy green vegetables, edible mushrooms, broccoli, rapid cooling, towel gourd, wild rice, soybean hang law, peas, corn, vegetables, also can quickly cool strawberry, Yang Mei berry, and peach. Also can rapid cooling of meat products. Vegetable & fruit vacuum cooling water loss rate is in commonly 3% ～5%, the appearance of no wilt, hardness will not be reduced. Vegetables and loose tissue cooling speed. In general, vegetable & fruit core from 30℃to 1℃cooling time is a few minutes, a few minutes slow. The company developed DC series of vegetable & fruit vacuum pre-cooling specifications from 0.1M3 to 20M3, model for the DC0.1～ DC20. Can provide door or sliding door, machines can be imported abroad or domestic. The main material for the SUS304 stainless steel and ordinary carbon steel. Compared with similar products, the company's technology in the domestic advanced level, equipment performance and stability, the power of small, light weight, high degree of automation, simple operation. Vacuum pre-cooling equipment environmentally friendly products, the use of no environmental pollution. Vacuum cooling technology and other cooling technology, has the following apparent characteristics: cooling speed, from a few minutes to tens of minutes. A package of 5kg ～6kg ham, core from 70 ℃ cooling to 4 ℃, vacuum cooling, cooling, cold immersion in cold water in the cooling time, respectively for 2 hours, 9.4 hours and 14.3 hours; it can prolong the fresh keeping period storage and shelf life of both. Lettuce in the general environment of shelf for a period of 3-5 days, vacuum cooling after storage at 1 ℃environment, shelf-life can be extended to 14 days. Can prolong the fresh cut flower vase period; articles on original senses and to maintain the quality of the best, but also can improve the quality of some items, such as the removal of astringency of litchi; safety, health. The production efficiency is high; can make Yang Mei surface small wound healing, groove recessed within the droplets disappear completely. Some fresh fruit and vegetable vacuum cooling after general refrigerated storage period and other cooling method after the ordinary refrigeration contrast table ( unit: day ) type common cold storage precooling air precooling of vacuum pre cooling type common cold storage precooling air precooling of vacuum pre-cooling peas cold storage is 4-7 vacuum pre-cooling celery cold storage is 1430 the 8 vacuum pre-cooling 30-50

Spinach cold storage is 7-10 days of vacuum pre-cooling is 30-35

Mushroom cold storage is 2-3 days of vacuum pre-cooling is 10

Celery cold storage is 8 days of vacuum pre-cooling is 28-30

Cabbage cold storage is 8 days of vacuum pre-cooling is 39

Daylily cold storage is 27 vacuum pre-cooling is 35

Lily: 30 red ripe strawberry 5-- 9

Yang Mei 10 - 15