Vacuum Precooler

Cooked food from 90°C to ambient in ~20 minutes; below 10°C in ~30 minutes — versus 10+ hours in a conventional cold room.

Uniform core-to-surface cooling under sealed vacuum, avoiding the “cold outside, warm core” problem of forced-air cooling that promotes bacterial growth.

Typical cycle: 2 batches/hour, 300 kg per batch (FCJD-300 reference); PLC-controlled vacuum and temperature parameters.