Vacuum Cooling Technology AVC-4000

Product Description
Vacuum Cooling Technology is the quickest and the most cost-efficient cooling system for vegetable , flowers, meats and cooked foods in the vacuum chamber.

Vacuum Cooling Technology special PCM technology is adopted in the cold trap , to greatly improve the water catching capacity against the destroy to the refrigerator and vacuum system from the splash of mass vapor of cooked food.

Features: Vacuum Cooling Technology
1. Retain freshness and nutrition
2. Prolong preservation time and shelf-life
3. Fast cooling speed and uniform cooling ,20 to 30 minutes cooling duration for each cycle
4. Restrain and kill bacteria and animalcule , no pollution
5. Evaporated water is about 2 to 3%of total goods weight , no partial dry shrink




Vacuum Cooling Technology AVC-4000