EXTREME VACUUM COOLING WITH ADAPTIVE CHAMBER PRESSURE CONTROL FOR FOOD FLAVOR INFUSION
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United States of America
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Mar 6, 2025
app pub date -
Nov 19, 2024
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Nov 19, 2024
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Abstract
An extreme vacuum cooling (EVC) method and apparatus is disclosed for rapid cooling, food treatment, and flavor infusion in commercial kitchens and food processing plants. Operating under ultra-low pressure with adaptive chamber pressure control, the EVC apparatus eliminates liquid splash and optimizes marinating and brining, achieving substantial time and energy savings. Available in single-unit and dual-module designs, this technology and apparatus enables swift, flexible, safer, less labor-intensive, and high-throughput food preparation operations.
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