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One. The Dachang vacuum equipment company production ( high temperature cooked food vacuum pre-cooling ) ( including applied to meat products, meat products, rice products, bean products, vegetables, bread, cakes and other production ) must undergo a cooling process. Cooked food cooking device after leaving need cooling method to remove the cooking heat. The cooling is in processing or packaging or in cold storage or transport before, commonly referred to as the precooling. Cooling speed and quality, and product quality and shelf life of a great relationship. The traditional way is the natural cool or cold storage cooling, not only the long cooling time, temperature difference between inside and outside, and extremely easy to create the " two pollution ".

Two. To solve this problem, Dachang uses advanced vacuum fast cooling principle, developed high temperature " cooked food vacuum fast cooler ". Let the fresh ( pot ) cooked food immediately into the sealed vacuum chamber, through certain technical means to obtain the required vacuum degree, thereby reducing the boiling point of water. The food and water under low pressure and easy evaporation, absorb the heat, so as to achieve rapid and uniform cooling purpose. And because it is in the isolated vacuum sterile cooling, it is with great speed through the bacterial rapid propagation with the temperature ( 25～ 70 ℃), can ensure that the packaging prior to the original amount of bacteria is very low, thus greatly improving the food quality and safety, prolongs the quality guarantee period.

DC series high temperature cooked food vacuum rapid cooling machine is in a wide range of absorption of foreign advanced technology products and the use of experience, combined with their national development of new products. The whole of advanced design, supporting reasonable, economic, reliable equipment operation, high production efficiency, high automation degree, low energy consumption, high temperature cooked food production is the ideal equipment.

Two. A vacuum rapid cooling machine main characteristics of application:

DC series high temperature cooked food vacuum rapid cooling machine for industrial high-temperature cooking and food production and the development, rice, pasta, for food, fish, meat, poultry, fruit and vegetables, soy products and other do not add preservatives and ensure the shelf life of food, from the high temperature rapid cooling to room temperature or low temperature high vacuum cooling equipment. Vacuum rapid cooling machine is suitable for food the flesh rather thick fried food cooling process. Its main features are:

1 short cooling time, high speed. The vast majority of high temperature cooked food from 1OO℃ cooling to room temperature only 1 O ~ 15 minutes, cooled to O DEG C for 25 ~ 28 minutes, has high production efficiency.

The 2 cooling temperature uniformity. Because food cooling temperature depends on the degree of vacuum in the groove, and the groove vacuum ( pressure ) are equal, so the temperature of the food is very uniform; the vacuum groove food temperature of all parts in vacuum cooling process, has maintained a uniform state of decline.

3 cooling process of aseptic, avoids environmental pollution to food two. In a sealed vacuum cooling of cooked food is clean and sanitary, no bacterial contamination of vacuum cooling tank; after the completion of the complex pressure intake, the air is purified filtered gas, including the dust in the air suspended matter, completely avoid the dust in the air of suspension to the food two times pollution.

4 according to the actual needs of production can be flexibly adjusted cooling temperature. In actual production, according to different products and need, conveniently by adjusting the vacuum degree, get cooked food required for cooling temperature.

5 to improve the food quality. Due to the cooling time is short, can be avoided to maximize food material is produced at high temperature in oil, starch gelatinization reaction; at the same time also greatly limits to avoid high temperature food material at 65 ℃O ℃~ 3 produced by biological fermentation ( bacteria ), and improve the return the feeling in the mouth, for long-term preservation of food from the fundamental guarantee of its physiological conditions; thus, lots of cooked food to avoid the added preservatives, so that the food become the real " green food ".

6 to improve taste of cooked food products. Based on the principle of vacuum impregnation, can make food outside due to dehydration and concentrated soup ( seasoning ) very conveniently and rapidly into the food inside, thereby improving the food export ( wind ).

7 small floor area. Because of its runtime does not produce any pollution, can be installed directly on cooked food production, health and safety.

8 convenient operation, reliable operation. Set the corresponding data, close the vacuum box door, according to the computer touch screen can automatically complete the whole process of cooling.

9 energy consumption saving, low running costs.

10 price is cheap, the cost is about 1/3, about 1/2 of imported equipment.

11 according to different application requirements, cooked food vacuum fast cooler can be divided into type, medium temperature and low temperature type three series.

Three, cooked food vacuum fast cooler type selection

1 main performance parameter table:

Specifications type rated

Load

Ability

( kg ) vacuum tank volume ( M3 ) cooling

Final temperature

( c ) rated

Cooling

Time

( min ) average

Water consumption

( L/min ) power

( kw ) control method of noise

( DB )

DCH - 100 type A≥ 100 = 0.5 * 10-15 10-15 at 4 PLC and touch screen is less than 80

Type B≤ 20 15-20 6

Type C≤ 10 20-30 8

DCH - 200 type A≥ 200 = 1 * 10-15 15-20 at 8 PLC and touch screen is less than 80

Type B≤ 20 15-20 12

Type C≤ 10 20-30 15

DCH - 400 type A≥ 400 = 2 * 10-15 25-30 at 15 PLC and touch screen is less than 80

Type B≤ 20 15-20 22

Type C≤ 10 20-30 25

Customized according to customer requirements custom telephone: 4000-999-249 13507077262 Shaw

* at room temperature: 2~5 ℃than working temperature of C type low temperature machine is provided with a liquid splash preventing device

2 type ( type A ), medium temperature type ( type B ) and temperature ( C ) features:

( a ) at room temperature

Because the working medium is water, so the working temperature directly influences the cooling temperature. General use tap water as the working medium, and water temperature varies with the seasons, the cooling temperature changes, the general work than high temperature 2 - 5 ℃. So called at room temperature.

Applicable cooling and packaging products factory.

But if the temperature relatively constant water or ice water, still can get a relatively stable low temperature.

Its characteristic is that it adopts the vacuum system without oil, not afraid of water impact; no water trap, simple structure; pumping speed, faster cooling; a few moving parts, the failure rate is low; low cost. PLC touch screen display and control.

From 100 ℃ cooling to room temperature in just 12 minutes!

( two) medium temperature type

Medium temperature type while the cooling speed slower than at room temperature, but can be cooled to a lower temperature ( 15℃ - 20 ℃), and the cooling end temperature is relatively constant, unlike normal temperature type as to the external effects of water temperature, so the difference in cooling season, more quality assurance. In addition, through intelligent pressure control technology has effectively improved in the process of vacuum cooling liquid splash problem;

From 100℃to 20℃cooling only 15 - 20 minutes!

Applicable cooling requires higher technology products.

In normal temperature type; PLC touch screen display and control.

( three) at low temperature

The object to be treated is cooled to 10 ℃, only 20 - 30 minutes.

The application of the company's research and development of energy saving and high efficiency water catcher, improve the ability of water catcher thermal shock, temperature fluctuation is small, high water-catching efficiency; PLC touch screen display and control.

Dachang vacuum speed of cold equipment use: Vegetables: vegetables, mushroom, cauliflower, stem vegetable dishes

Staple food: rice, noodles, steamed bread, corn, dumplings, sushi, candied fruit and other

Poultry: Cooking poultry, brine geese

Meat: Cooking pig, cattle, sheep, rabbit etc.

Fish: fish, fish, shellfish, shrimp, crab and other

Fried: fried food, Maru Ko

Bakery: moon cakes, cake, bread, egg yolk pie

Fillings: moon cake filling, Yudo, to make food

Other categories: chemical cooling and crystallization, metal foundry molding sand and the like