Before reaching the consumer, one of the most important processes that food goes through is in the conservation systems, which must ensure that the product is kept in optimal and safe conditions.

Within this area, one of the most innovative systems is the ‘vacuum cooling’ refrigeration system, which, thanks to its capacity and power, preserves the product’s properties and extends its shelf life. It also ensures that produce can be stored efficiently with and extended shelf life, especially those with a high water content, such as fruit, vegetables and greens.

Specifically, the term ‘vacuum cooling’ refers to cooling by vacuum technology. In this industrial refrigeration system, the machines that carry out the process performs a quick and homogeneous cooling of the product, allowing to reduce time. As a whole, the process is carried out by means of temperature regulation and optimisation mechanisms, as well as condensation and floating evaporation valves.

Advantages

Among others, the most significant benefits of ‘vacuum cooling’ are:

• It allows food to be stored for a longer period of time, without losing its quality.
• The refrigeration chamber does not lose cooling capacity with packaging, allowing packaged products to be stored in it.
• Maintains more constant temperatures than other systems.
• Increased shelf life.
• Saves employees effort and time in storing the product.
• Reduces refrigeration costs and ensures maximum food quality.