Vacuum Cooling, the unique cooling technique

Vacuum cooling is a pre-cooling method where the produce is cooled down by the evaporation of moisture from inside the product itself. This process takes away energy in the form of heat from the product, which ensures rapid cooling, normally within 15 – 30 minutes for most products. The quick and uniform cooling (the surface and core of the product reach exact the same temperature after vacuum cooling!) results in a substantially longer shelf life of your produce. At the same time you can save on energy costs, as the vacuum cooling process is much more (cost) effective than traditional cooling technologies.

For products with a “high surface to weight” ratio like leafy salads, spinach, mushrooms, sprouts and flowers, vacuum pre-cooling is perfectly suited. But also other (more compact) produce like beans, broccoli, celery and sweetcorn, and perishable products like mushrooms can quickly and efficiently be pre-cooled by using vacuum.