What does a bread vacuum cooler do?

The vacuum cooler for food bread is introduced in detail. The principle of this equipment is that the bread in the vacuum chamber is pumped away by a vacuum pump and put into a heat preservation vacuum chamber. At the same time, it is also a very important step. Due to heating, the dough unsuitable for human consumption becomes soft, porous, digestible and delicious, the biological activity in the dough stops, microorganisms and enzymes are destroyed, the unstable colloid phase changes to be stable, starch and protein change dramatically under heating, and at the same time, new compounds of caramel, pyrodextrin, melanoid and other components that produce special flavor of bread are produced. The size of the dough and the size of the mold greatly affect the structure of the pores. Small molds and large molds are easy to make the dough structure smaller and more uniform. On the contrary, small molds and large molds are prone to adverse effects. At the same time, the dough structure is different from the cooling time in the final cooling stage. Baking is the last step in bread making, and bread cooling is also a very important step.

When the corresponding water vapor and the water on the surface of the gap between bread fibers are saturated, the indoor temperature vacuum of bread begins to evaporate, and this evaporation will evaporate the latent heat in the distance, thus reducing the temperature of bread and further downward until the bread is cooled to the required temperature. Water boils at atmospheric pressure at 100℃. But when the pressure drops, the boiling point also drops, which can reduce the boiling point of water, but in order to evaporate water, it is necessary to absorb heat.

When baking, the dough reacts together and gradually becomes bread. The heat, temperature, baking time and cooling given by the oven will affect the quality of bread. Up to now, the physical and chemical changes of dough during baking have not been fully understood, but great progress has been made due to the continuous research and excavation of scientists. Ganzhou bread vacuum cooler is a new product developed by itself on the basis of absorbing the advanced technology and experience of similar products abroad and combining with the national conditions. This product has advanced overall design scheme, reasonable and economical matching, reliable equipment operation, high production efficiency, high degree of automation and low energy consumption, and is an ideal matching equipment in bread production. The company enjoys the right to patent technology protection.

The bread vacuum rapid cooler can effectively reduce the temperature of baked products processed at high temperature in a short time, and quickly pass through the temperature zone where bacteria are easy to breed, thereby prolonging the shelf life and ensuring the nutrition of food. When the internal pressure of the equipment is changing, the expansion of bread volume will not stop because of the low pressure in the low internal pressure stage. With the in-depth study of vacuum cooling technology, it is believed that vacuum cooling technology will be more widely used in food processing. Strengthen the research on the principle of bread vacuum cooler and expand its application scope in food industry. Vacuum treatment chamber, that is, vacuum treatment tank, is usually divided into cylindrical type and box type. When the bread cooling state changes and the dough temperature rises, the internal pressure is uneven, and when the bread cooling ends, the internal pressure drops. Details of vacuum coolers for food and bread can be found online. The vacuum pre-cooling device is the main part of the device, which basically consists of four parts: vacuum treatment room, vacuum system, refrigeration system and control system. The inner material is determined according to the nature of the cooling object, and the material is 304 stainless steel; The outer side is welded by high-strength rectangular steel pipe and channel steel, and sprayed with high-strength antirust material. The vacuum system is an air extraction system, which consists of a vacuum pump and a pipeline. After the power supply and pipeline are connected on site, the PLC program control system realizes full automatic control. The refrigeration system includes semi-closed screw compressor or piston compressor, condenser, evaporator, gas parts, oil parts, liquid storage, refrigeration pipeline, etc.

For more information about food and bread vacuum coolers, please consult the relevant sales staff. Refrigeration units mostly choose water-cooling and air-cooling compression condensation families, and large-scale equipment mostly adopts contact with the unit or press the system. Vacuum pre-cooling treatment is a technology to reduce the boiling point of water by using the special vacuum environment, so that water can vaporize and absorb heat, thus realizing rapid cooling. Characteristics of bread vacuum quick cooler: Hebei bread vacuum cooler is different from ordinary cooling. Pre-cooling refers to rapid cooling in a short time, and the time limit of pre-cooling depends on the nature of the cooled object, usually several minutes or hours. In vacuum precooling, water is used as refrigerant. Because of the high latent heat of evaporation, water will not cause pollution, which meets the needs of environmental protection and is an ideal refrigerant. Vacuum cooler is an advanced rapid cooling equipment developed on the basis of vacuum precooling technology. The main advantages of the sales price of bread vacuum cooler are as follows:

1. Fast cooling speed: 10- 15 minutes can reach the required cooling temperature.

2. Uniform cooling: the free water on the surface of the product vaporizes and takes away its own heat to achieve the purpose of cooling, thus achieving uniform cooling from the inside out.

3. Cleanliness and hygiene: In the harsh vacuum environment, it can inhibit bacterial reproduction and prevent cross-contamination.

4. Free from packaging restrictions: as long as there are air holes in the packaging, the goods can be cooled evenly.

5. High freshness: it can keep the original color, fragrance and taste of food and prolong the shelf life.

6. High degree of automation: the pressure of refrigeration system and vacuum system can be controlled by pressure sensor, which is convenient to adjust the vacuum degree of commercial freezer, and can be controlled remotely, which is convenient to monitor the operation of equipment and quickly solve equipment failures.