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COLDMAX
VACUUM COOLING MACHINE:A process of vacuum cooling is the rapid and fastest of
all of the pre-cooling coolers.  As the pressure in the chamber gets
lower, heat is removed from fresh leafy vegetables and cut flowers to tobacco,
alfalfa, lettuce, cabbage, mushrooms, flowers and Chinese vegetables. 
This process will bring the temperature down near the freezing point in 20-35
minutes depending types of vegetables. Vacuum cooling is the most useful,
effective method available today and allowing for earlier shipping and a
fresher product with a long extended shelf-life(2 or 3 times than traditional
ways such as cold rooms).  Vacuum Coolers can be included a wet kits
system for hydro-chilling moisture sensitive products. 

• minimized production losses
  
       Weather variability during the harvest season can cause produce to mature
       earlier or later than planned. If the produce is not harvested at the
       optimum time, losses will occur. Late harvesting may also occur if market
       opportunities are not available at the desired time. Pre-cooling and cold
       storage are valuable tools that better allow produce to be harvested on
       time and sold when markets become available.


• improved economics of harvest operations
  
       The daily harvest may be increased with the assurance that produce quality
       will be preserved. This confidence permits harvesting to be done over a
       longer period, thus spreading out workloads. Daily harvest hours could
       also be extended because the effect of ambient temperatures on the produce
       would be lessened. This flexibility results in better use of equipment and
       personnel.


• minimized losses during marketing
  
       Some types of produce spoil very quickly if not pre-cooled immediately
       after harvest. These types have to be sold within a day or two of
       harvesting to be of acceptable quality. Strawberries are a good example.
       Other examples are leafy vegetables that require trimming to maintain a
       fresh appearance. Pre-cooling extends the shelf life and thus the
       opportunity for sale before the produce is no longer marketable.


• improved utilization by consumer
  
       Consumers can be supplied with top quality produce with a longer shelf
       life through pre-cooling. This extended shelf life lessens the urgency to
       consume or process produce quickly after it is purchased. Consumers are
       more likely to make larger purchases, enjoy lower handling costs and have
       more timely product utilization.


• expanded market opportunities
  
       Retail marketers require produce of the highest quality that has longest
       practical shelf life. A highly perishable product that is not pre-cooled,
       kept cold and handled with care will lose quality and have difficulty
       competing with a quality imported product. It is also difficult for the
       lower quality product to meet grading standards. Pre-cooling is,
       therefore, the key for perishable produce to enter and compete in retail
       markets.