The most crucial aspect of the provision of food is safety. Miura's vacuum coolers inhibit the growth of harmful microorganisms through vacuum cooling and temperature control, a combination that is effective in combating food hazards, thereby offering a higher level of safety to the food-processing industry while maintaining flavor.
What is vacuum cooling?
It is a method of cooling in which a vacuum is created inside the cooler and, using the latent heat of vaporization, quickly cools foodstuffs.
| 1 |
Can cool in a very short time compared to fan cooling. |
 |
| 2 |
Cools food evenly. (No heat remains in the core.) |
| 3 |
Hygienic as air is supplied to the cooler through a sterilization filter after cooling. |
Enhance safety.
Can inhibit the growth of bacteria and improve safety by quickly passing through the temperature danger zone of 50-30℃ in which bacteria rapidly multiplies. |
 |
Improve the flavor of food.
Can preserve the taste of food by cooling immediately after cooking. If cooked food is left to stand it will continue to cook and will deteriorate. |
Vacuum cooler process flow comparison
Miura vacuum pump system (low temperature specifications)Removes air directly from the cooler by means of a water seal vacuum pump.
The vacuum pump seal water is discharged outside the system together with the air and steam from the cooler.
There is nowhere for contaminants to accumulate.
Japanese Patent 3077602
Company X's water ejector systemSteam containing nutrients from the foodstuffs condenses inside the water tank resulting in the accumulation of contaminants.
