Aston - Aston Vacuum Cooling Chamber

Applications & Use Cases

• Rapid cooling of baked goods such as bread, pastries, and cakes.
• Accelerated cooling of cooked meats and prepared foods to extend shelf life.
• Pre-cooling of fruits, vegetables, and other produce to reduce post-harvest loss.
• Cooling of delicate food items where traditional refrigeration might cause condensation or structural damage.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 kg to over 1000 kg per batch, depending on chamber size.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V/50Hz, with specific amperage requirements varying by pump size.

Cooling medium

Vacuum cooling chambers operate by evaporating moisture from the product under reduced pressure, rather than using a traditional refrigerant.

Typical footprint

The overall footprint for a vacuum cooling chamber, including the vacuum pump and control panel, can vary significantly but is generally substantial, requiring dedicated floor space.

Construction material

Chambers are typically constructed from food-grade stainless steel (e.g., 304 or 316) to ensure hygiene and durability.

Cooling time

Vacuum cooling can typically reduce product temperature from baking heat to ambient or chilled temperatures within minutes, significantly faster than conventional methods.

Frequently Asked Questions

• What are the main benefits of vacuum cooling for bakery products?

  Vacuum cooling offers rapid cooling, extended shelf life, improved product texture, and reduced energy consumption compared to traditional cooling tunnels. It also helps prevent moisture loss and shrinkage.

• Does vacuum cooling affect product moisture content?

• What maintenance is typically required for a vacuum cooling chamber?

• Can this equipment be used for products other than bakery items?

• What safety considerations are important for operating a vacuum cooling chamber?