Vacuum Cooling

Vacuum cooling is a process used to cool fresh, leafy produce, typically lettuce. By cooling the whole product as soon as it is cut, the process of decay is virtually stopped. Providing the refrigeration of the product is then maintained at 2°C to 4°C it will remain in good condition up to 20 days from harvest. Maximising the shelf life is important for food safety, efficiency and profitability.

Valley specialise in the design and manufacture of a range of vacuum coolers from 100 kilograms (1/2 a pallet) of product to 10,000 kilograms (24 pallets) with cooling cycle times of 15 minutes.

The smaller machines are loaded and unloaded at the same end. This makes a compact versatile machine which is capable of being moved. The larger machines have automatic in-feed and out-feed conveyors. Typically the in-feed conveyor and out-feed will be the same capacity as the vacuum cooler. The out-feed conveyor is normally arranged to discharge cooled product from the vacuum cooler directly into a cold store so beginning the cold chain.