Vacuum cooling is widely used in the fresh food industry in the United States, Europe and China. Since water evaporates at low pressure and consumes energy, it can effectively reduce the temperature of fresh produce from the field temperature of 28°C to 2°C.
       Allcold specializes in this technology and explains: “For most leafy green vegetables, in order to avoid water loss caused by evaporation, the water in the recirculating reservoir is sprayed on the agricultural products during the vacuum process. Vacuum cooling is considered to be a very effective method that can extend the shelf life of fresh produce through effective storage temperature management, thereby reducing decay and controlling physiological disorders.” “Vacuum cooling is essential to the quality of fresh produce. After harvesting It can quickly and evenly remove heat from the field and reduce the respiration of fresh agricultural products, thereby significantly prolonging the preservation period, improving the quality of preservation, and reducing the health risks caused by the growth of organisms. Vacuum cooling is a volumetric cooling method that is not affected by crops. The impact of packaging or stacking methods. Allcold is helping growers obtain affordable and reliable rapid vacuum cooling solutions to reduce their losses and increase their cooling efficiency. 
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