Vacuum cooling is based on the low-temperature evaporation of a small percentage of water in a product.
"We thus obtain quick stress-free pre-cooling that guarantees reduced weigh and sales times. For example, leaf vegetables can be cooled in 20-30 minutes, taking them from 25 to 3-5°C. Products with a high surface/weight ratio are perfect for vacuum cooling," explains SAIM Service, specializing in post-harvest technologies.
The technology can be used with various types of products such as vegetables (iceberg lettuce, herbs, rocket, spinach, broccoli, sprouts, etc.), bread, mushroom substrate (compost), flowers, sushi rice.
At Fruit Logistica 2019 (Berlin, 6th-8th February), SAIM Service's staff will welcome guests at the Dutch Weber Cooling stand (Hall 3.1, Stand B-03) as an Italian partner for vacuum cooling machines.
Weber Cooling is a leading company in the vacuum cooling sector. The partnership between SAIM Service and Weber Cooling is rewarding for the experience of the Italian company which designs, installs and provides maintenance for post-harvest technologies: from refrigerated warehouses, ozone gas applications for the sanitizing of air and water, de-tannification, modified atmospheres, ripening, degreening, quick pre-cooking (hydro cooling & pressure cooling) to sanitizing with CO2.
SAIM Service's staff invites everyone to learn more about the benefits of vacuum cooling and to consider the possibility of carrying out tests according to the different needs.