Vacuum Cooling for Central Kitchen Operations
Central kitchens face a critical bottleneck: how to cool large batches of cooked food from 90°C to safe storage temperature quickly and safely.
Vacuum Cooling for Central Kitchen Operations
Central kitchens face a critical bottleneck: how to cool large batches of cooked food from 90°C to safe storage temperature quickly and safely.
The Challenge
Traditional blast chilling takes 60-90 minutes. Our food vacuum cooler does it in 10-25 minutes.
Key Benefits
- Reduced bacterial growth risk
- Extended shelf life from 5 to 12+ days
- 40% less cold storage space needed
- HACCP compliant
Recommended Models
- CVF-300W-L (300kg/batch) for small central kitchens
- CVF-600 (600kg/batch) for medium operations
- CVF-1000 (1000kg/batch) for large facilities