Compared to traditional cooling solutions, vacuum cooling allows a quicker cooling down of vegetables after harvest. Leafy vegetables (such as lettuce, endives, spinach) are particularly suited for that process because they offer a high surface/volume ratio but all vegetables (beans, berries…) can be processed.
Advantages of vacuum cooling process are mainly:
- Low energy consumption
- Fast refrigeration time
- Refrigeration “to the heart”
- Significant increase in shelf life
Typical pumping system:
Rotary vane pumps or dry screw pumps in combination with Roots blowers