Features1.CoolBest vegetable cooling equipment get rid of conventional vegetables processing method, vegetables can achieve rapid cooling and vacuum preservation.The bacteria and worms in vegetables can be killed under vacuum conditions in half an hour. At vacuum critical point or rainy and humid conditions, It can improve fresh vegetables rate.The fresh-keeping machine can handle 1000-6000 kg vegetables each time and 20-120 tons every day, Vegetables can enter the vegetable preservation library after handled by CoolBest vacuum preservation machine, and it can prolong the vegetable fresh-keeping life over 1 month.2．Vegetable preservation period lengthens via this processing equipment, which makes various vegetable logistics methods.Vegetable base can organize more larger-scale production. Lots of vegetables production can reach maximum shelf life via vacuum precooling process We can sell vegetables according to the market requirements.It is a revolutionary breakthrough in vegetable preservation field.3．Vacuum pre-cooling equipment is only one of cooling processing equipments, not a storage equipment. Its use is let items quickly cooled to a setting temperature , extract part of ethylene, acetaldehyde, ethanol and other harmful gas inside of fruit and vegetable at the same time, and then take out the items from the equipment.Fresh fruit and vegetables are in a dormant state after vacuum pre cooling. The vitality of the recovery needs some time,which is the preservation period.4.Fresh vegetables, fruits, flowers, edible fungus and other horticultural products easily go bad or rot,and commercial value will be lost. Vacuum precooling and storage technology and equipment is designed to prevent the fresh vegetables, fruits, edible fungus and other fresh crops after harvest from freshness and quality decline during refrigerated transport process. The basic principle is placing the postharvest vegetable & fruit, and other edible fungi in a vacuum processing tank.Water from the surface evaporate under low pressure, the water evaporation obtains the latent heat of evaporation, so as to make the object rapidly and uniformly cooling.After vacuum treatment, items temperature can quickly and uniformly drop to 0 degree or so in 30 minutes,it is the optimum storage temperature, reduce decay, prolonging the preservation period and shelf life. At the same time, cooperate with our production of constant temperature and humidity decompression chamber, it can effectively keep leafy vegetables 70 days freshness.
