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Vacuum Cooling Food (VCF series)

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Vacuum Cooling and Flavor Infusion

  • Cools up to 500% faster than Blast Chill and cools uniformly
  • Enables new Recipes through Highly Accelerated and Deep Flavor Infusion of Brines & Marinades
  • ULVAC's VCF utilizes pressure technology for both Cooling and Flavor Infusion. This is NOT a refrigeration unit. This system uses Evaporative phenomena for cooling and Flavor Infusion. Only the food is cooled, not the environment around the food. 
  • ULVAC has been an leader in Vacuum processing for more than half a century. The VCF is based on novel pressure curve management to enable a new performance standard in Food Service. 
  • Cool any type of food (single or multiple ingredient recipes, proteins or vegetables) from Oven Temperatures to Refrigeration (40ºF) temperatures in 20 minutes or less. From leafy greens to dense foods, it makes no difference. 
  • Flavor Infusion: Brining and Marinating can be accomplished in a greatly accelerated time. The novel use of ultra-low-pressure enables deep infusion into proteins and vegetables, creating even better flavor expereicnes than standard refrigerator techniques. 

 

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Request Engineering Information Request a Demo 978-686-7550
A brief video introduction to the VCF - Vacuum Cooling System for Food

Two Distinct Value Propositions for Vacuum Cooling

  • Rapid and Uniform Cooling
  • Significant reductions in time required for Brining and Marinading processes

 

Cooling Advantages

  • The VCF system cools prepared foods very rapidly from oven to refrigerator temperatures in just minutes
  • Chicken (whole or in pieces) coming out of the oven at 150°F can be uniformly cooled down to 40°F in as little at 20 minutes.
  • Unlike blast-chillers that cool from the outside-in, creating a temperature gradient from frozen on the outside of the food to warm in the middle vacuum cooling works across the food evenly with no freezing and no food safety issues. 
  • Food can be cooled all the way to 40°F, or it can be stopped at 70°F if this meets the neccesary Food Safety Objective
  • No matter what temperature is desired, the result is Extremely Rapid Cooling - Fast, Uniform and no change to the Quality, Consistency, or Flavor of the Food. 
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Related Systems and Components

VC Series Vacuum Cooling

DFB Series

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