Think Vegetables
with VACUUM
Technology
What can we do for vegetables with vacuum technology? Vegetables need to be fresh all the time. Vacuum technology contributes keeping freshness of vegetables in delivery.
Vaccum Cooling
Vacuum cooling can be applied shortly after harvesting crops, helping to rapidly cool the product and preserve shelf life. The theory of the process is to reduce product temperature from ambient temperature, say 90˚F (32˚C) during the harvest season, to around 39˚F (4˚C)—within 30 minutes. The process can be applied to vegetables, fruits, flowers and other food products.
Benefits of Vacuum Cooling
Rapid Cooling
The product is always ready for delivery to supermarkets or dockyards after coming out from a vacuum cooling chamber.
Cut water
Water on surface like rain vaporize in the process. Possible to harvest in bad weather condition.
Cooling Uniformly
Products can be cooled inside cartons
Long preservation
Long range transportation can be possible
