n avoid airborne bacteria, suspended solids and other food secondary pollution; cooling process under seal under vacuum, the cooled cooked food clean, no bacterial contamination.
4.improve the quality of cooked food products. Since the cooling time is short,to the maximum to avoid oil oxidationand gelatinized starch reactions of food materials at high temperatures generated.But also effectively avoid the multiplication of bacteria in food cooling process temperature 60 C ~ 30 C generated in or