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AMC production of food fast cooling machine equipment

  • Author:AMC
  • Source:AMC
  • Release on :2015-08-19
With the continuous development of society, people's living standards continue to improve and cooked food production enterprises increased year by year, the scale of production plants form the main features of the distribution center, but steamed, boiled, cooked rice, vegetables, meat and so on, if you do not the temperature down quickly, because the bacterial infection, reproduction range is 60 ℃ ~ 30 ℃, natural cooling during this time is very long, equal to the chance of bacterial infection reproduction. Very perishable, taste. Using a vacuum rapid cooling machine cooling, only 10 to 25 minutes. The food can be cooked down to about 90 ℃ 25-0 ℃. Quickly crossed the range of 60 ℃ ~ 30 ℃, to avoid the chance of bacterial infection propagation, but also to ensure that the food color, smell and taste. Greatly extended the shelf life of food.
Vacuum rapid cooling machine performance and advantages:
Fast (1) cooling rate. Food was cooled to room temperature from 100 ℃ only 10 ~ 15min, cooled to 10 ° C or less takes about 25min, with high production efficiency, strong winds pre-cooling needs 5 hours, more than 10 hours of cold storage needs.
(2) the cooling temperature uniformity. As food cooling temperature depends on the degree of vacuum in the vacuum chamber, the vacuum chamber and the vacuum (pressure) is equal everywhere, so the food inside and outside temperature uniformity;
(3) to avoid environmental secondary pollution for food. After the completion of the housing complex vacuum cooling the intake pressure, the air is filtered gas, charged into the cooling tank of gas free of dust suspended solids, can avoid airborne bacteria, suspended solids and other secondary contamination of food;
(4) The cooling process in a sealed vacuum cooling of cooked food hygiene, no bacteria contamination.
(5) improve the quality of cooked food products. Since the cooling time is short, the maximum to avoid fat oxidation and other reactions gelatinized starch food material at high temperatures generated; but also effectively avoid the food cooling process at 60 ° C ~ 30 ° C produced by bacteria, as extend food shelf life provided a guarantee; thus, can avoid adding cooked food preservative, a real "green";
(6) to improve the taste of food products based on the principle of vacuum impregnation, can make food outside due to water loss and concentrated soup (seasoning condiment) very easily and quickly into the food inside to go to improve the food mouth (wind) flavor
(7) equipment, small footprint, and does not produce any pollutants runtime can be installed directly in the field of cooked food production lines, safety and health;
(8) easy to operate, reliable operation. After setting the appropriate data, shut the chamber door, press the button will automatically complete the cooling process, to automatically shut down after the set temperature.