KOLDTEK Vacuum Coolers are suitable for many different types of fresh produce and give you the fastest cooling methods. Typically, it only takes 15 to 30 mins to reduce the temperature of produce from 30° to 4°C.

To reduce the temperature of produce with a high surface area to density ratio, you can’t beat vacuum cooling. As the name suggests, it is the process of cooling produce within a vacuum.

The vacuum cools the produce by vaporising water on the surface and just under the surface of the produce. This process of converting water to vapour takes heat energy from the product, consequently produce is cooled.

Produce will lose a minimal amount of moisture during the process, about 1% for every 6°C drop in temperature. This moisture loss is uniform throughout the entire product and so is not noticeable.

Bulkier produce such as broccoli and sweet corn, which take longer to cool, are sprayed with water during the cooling cycle to minimise moisture loss during the process. This is sometimes referred to as Hydro-Vac or Wet-Vac Cooling.

At KOLDTEK we offer a range of vacuum coolers from 1 to 8 pallet capacity.