The vacuumcooler is a machine designed for the quick vacuum cooling of horticultural products, generally with broadleaf.
Its operating principle is based on the evaporation of a small percentage of water contained in the product, about 2%, by effect of the vacuum.
This value, called the fresh-point, is approximately 15-20 mBar, the vacuum value relative to the atmospheric pressure.
This phenomenon requires a quick cooling of the product starting from its interior; furthermore, thanks to the very thorough vacuum, 2 mBar of final vacuum, all micro-organisms present on the product perish due to lack of air.
These first considerations lead to the deduction that the Vacuumcooler is a very suitable machine for the long term storage of processed products, as it has notable organoleptic advantages, such as the fermentation block due to the micro-organisms, which would otherwise inevitably produce unwanted ripening and oxidation of the product, such as the yellowing of the foliage.