Vacuum can accelerate the cooling of thick and thin particulate slurries by reducing the boiling point and through evaporation. The key to this process is control in the rate of vacuum cooling which is product specific. Blentech has developed a PLC control program using an algorithm which puts full control into this process.
Blentech can vacuum cool to a 40 degrees F (5 degrees C) in less than 45 minutes with products such as meat slurries, sauces, soups and rice.