熟食品真空快速冷卻機

Deli vacuum rapid cooling machine

本機是在廣泛吸收國外同類産品先進技術和使用經驗的基礎上，結合國情自行研制開發的新産品。該産品整體設計方案先進，配套合理、經濟，設備運行可靠，生産效率高，自動化程度高、能耗低，是熟食品生産中*理想的配套設備。

This machine is widely in absorbing foreign advanced technology and use of similar productsShielding="宋体">主要特點

The main features

1、冷卻時間短，熟食品從 冷卻到常溫只需要 10--15 分鍾， 以下需 25 分鍾。

1, cooling time is short, deli from 、冷卻過程在密封真空狀態下冷卻的熟食品清潔衛生，沒有細菌汙染。

2, cooling process in the sealed vacuum condition cooling deli clean sanitation, no bacterial contamination.

3、冷卻溫度均勻，真空槽內食品的各部分溫度，壹直保持均勻下降狀態。

3, cooling temperature uniformity, vacuum groove food all the parts of the temperature, keep uniform down state.

4、按需要改變冷卻溫度，可方便地通過調節真空度，得到熟食品冷卻所需的溫度。

4, according to the need to change the cooling temperature, it is convenient to adjust the degree of vacuum, get deli cooling the temperature.

5、提高熟食品質量，防止高溫下的食品氧化，避開30-5, improve deli quality and prevent the high temperature oxidation of food, avoid 30、占地面積小 ，運行時不産生任何汙染，可直接裝置在熟食品生産現場。

6, cover an area of an area small, runtime does not produce any pollution, can be directly device in the deli production field.

應用實例

applications

作爲農産品保鮮冷鏈中主要環節的真空冷卻技術，近些年來在國際已得到廣泛應用，取得了明顯的效果。它可在水果、蔬菜和花卉采收後第壹時間內消除其田間熱、降低呼吸強度等生理活動

As a key link in the preservation of agricultural products cold chain of vacuum cooling technology, in recent years in the international has been widely used, and made the obvious effect. It can be in fruit, vegetables and flowers after harvest the first time to eliminate the field heat and reduce respiratory strength of physiological activities

和生化變化，使其在采後20-30分鍾內迅速均勻冷卻，從而減少和抑制微生物繁殖、殺滅害蟲，大大降低腐爛率，保持産品原有色、

And biochemical changes, so the postharvest twenty - 30 minutes quickly uniform cooling, so as to reduce and inhibition of microbial propagation, kill pests, and greatly reduce decay rate, maintain product original color,

香、味和營養成份，延長保鮮期及貨架壽命。

Aroma, taste and nutrition, prolong the shelf life and help.

我國也是*第壹産肉大國，産量占*27%左右，熟肉制品的安全問題業已受到高度重視。采用真空冷卻技術能有效促使經高溫加工後的熟肉制品在短時間內迅速降溫，快速通過細菌容易繁

Our country is the world first social-fixed-asset meat power, production accounts for about 27% of the world, cooked meat products safety problems have been attached much importance. The vacuum cooling technology can effectively make by high temperature cooked meat products processing in a short time cooling fast, fast through the bacteria easy to numerous

殖溫度帶，從而延長貯藏期，保證食品的營養、衛生和鮮度。

Electronic temperature zone, thereby prolong the storage period, guarantee the food nutrition, health and freshness.

東莞COLDMAX制冷設備有限公司,真空快速冷卻機是根據市場需求在國內外應用的真空預冷技術的研究和開發的高科技産品,機、電、氣聯合控制,可編程控制器(PLC)與人機界面對話水果和蔬菜和煮熟的食物

The dongguan Coldmax refrigeration equipment co., LTD., vacuum rapid cooling machine is according to the market demand in the domestic and foreign application of vacuum precooling technology research and development of high-tech products, machine, electricity, gas combined control, programmable controller (PLC) man-machine interface dialogues with fruits and vegetables and cooked food

兩大類；前者主要用于生鮮蔬菜、水果、鮮切花、鮮肉及水産品等，後者主要用于高溫蒸、煮、炒、炸以及烘焙的熟食品快速冷卻，如熟肉制品、豆制品、快餐、米飯、饅頭、包子、水餃等

Two major categories; The former is mainly used for fresh vegetables, fruits, cut flowers, fresh meat and aquatic products, etc., the latter is mainly used for high temperature steaming, boiling, Fried, Fried and baked deli rapid cooling, such as cooked meat products, bean products, fast food, rice, steamed bread, steamed buns, dumplings, etc

冷卻特點

Cooling characteristics

真空快速冷卻是利用果蔬或食品的水分在低壓下汽化帶走熱量的原理，使其迅速冷卻降溫。它具有其它冷卻方法所不具備的諸多特點：

Vacuum rapid cooling is the use of fruit and vegetable food or water in low pressure under the principle of vaporizing take away heat, make its rapid cooling cooling. It has other cooling method does not have many features:

冷卻速度快，只需30左右分鍾，強風預冷需要5小時，冷庫需要10小時以上；

Cooling speed, just 30 or so minutes, strong wind precooling need 5 hours, the cold storage needs more than ten hours;

冷卻均勻，品質高。在真空中從食品表面到心部引~KMS~-的蒸發，冷卻溫度均勻，不會外冷內熱；

Cooling uniformity, high quality. In vacuum from the surface of food to heart department lead to kms ~ - evaporation, and cooling temperature uniformity, not the internal cold;

即使冷卻前放入真空箱各部分物料的溫度不同，真空冷卻後，各部分溫度均勻；Even before the cooling in true empty each part of the material in different temperature, vacuum cooling, the major part of the temperature uniformity;

冷卻在真空環境下進行，潔淨衛生，免受空氣汙染；

Cooling in vacuum environment, clean sanitation, from air pollution;

冷卻後，果蔬鮮度、色度、味覺良好，貯藏時間長；

After cooling, fruits, vegetables, freshness, color, taste good, storage time long;

真空冷卻有利于乙烯等有害氣體的排除，還可以殺死部分害蟲，從而延長果蔬保質期。

Vacuum cooling to ethylene and other harmful gas purging, still can kill pests of fruit and vegetable, so as to prolong shelf life.

高溫熟食品冷卻時，由于冷卻速度快，可以極大限度地避免食品在20-60~C細菌繁殖溫度帶。避免使用防腐劑，延長保鮮期。

High temperature deli cooling, due to the cooling speed, can the great limit to avoid food in twenty - - C bacteria breeding temperature zone. Avoid the use of preservatives, prolong the length for preservation.