Improve Evaporative Cooling Processes
Ejector Vacuum systems are used to rapidly cool various food products such as potatoes, juices, sauces, vegetables, soups, and other moisture rich products, typically cooling down to 35 degrees Fahrenheit within 10 to 25 minutes depending on product quantity.
Cooking and Cooling in the Same Vessel
We partner up with leading kettle and retort manufactures to provide cooking and steam jet chilling in the same vessel, resulting in less process time and handling. Typical evaporative steam jet vacuum system consist of a three stages with inter and aftercondensers along with a single or two stage priming vacuum system.
- Steam Recompression