+44 (0)1767 677515
[email protected]
SYSTEMS
Vacuum Cooling Vessels are designed to provide a rapid and efficient method of cooling large batches of food products, including sauces, soups, and rice.
DC Norris’ vacuum cooling solutions can cool products from 90°C to 5°C in just 45 minutes. This rapid cooling is achieved without the need for expensive refrigeration systems commonly used in other methods like scrape surface cooling, pouch cooling, and traditional blast chilling.
By eliminating the need for costly refrigeration equipment, vacuum cooling offers significant cost savings for food producers. This method is not only energy-efficient but also environmentally friendly, making it an ideal choice for the food processing industry where maintaining product quality and safety through rapid cooling is essential.
Vacuum cooling is known for its speed in rapidly reducing the temperature of hot or cooked food products. This can lead to quicker overall processing times, which can be especially valuable in a production setting.
Vacuum cooling relies on the principle of evaporative cooling, which requires significantly less energy compared to traditional cooling methods. This can result in cost savings for the food producer and a more environmentally friendly cooling process.
The rapid cooling process can help preserve the quality of food products by minimising the growth of bacteria and other micro-organisms. This, in turn, can extend the shelf life of the products, reducing the likelihood of spoilage and waste.
Vacuum Cooling is effective in preventing the formation of ice crystals and the overcooking of food products, which can negatively impact their texture and flavour. It also helps maintain the nutritional value of the food. Additionally, by quickly cooling the products, it reduces the risk of foodborne pathogens and contamination, enhancing food safety.
These vessels are suitable for batch sizes ranging from 100-1000 litres
Find out more
Our Tumble Chiller rapidly chills large batches of food in flexible plastic casings to below 4°C (40°F), extending refrigerated shelf life for up to 45 days. Post-cooking, the bagged product is immersed in chilled water while the drum gently rotates, tumbling and massaging the bags to ensure thorough cooling with minimal product damage.
For processes requiring large batch cooling in stand-alone vessels, DCN offers a comprehensive range of static coolers featuring unique scraped surface agitators. The large surface area to product ratio allows rapid cooling times, without damage to particulates or adverse effect on quality or taste.
The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product
Ronnie Miles, Managing Director
Bells Food Group Ltd
