vegetable vacuum cooler

Vacuum cooling is a rapid type of pre-cooling, which also helps preserve vegetables by putting them in an almost complete vacuum. The field heat and heat from the vegetables' biological processes are used as water changes to vapor and the vegetables become increasingly cooler. Vacuum cooling helps keep vegetables in good marketable condition while in storage. The most rapid deterioration in quality of produce occurs soon after harvest, so the quicker the produce is vacuum cooled, the longer it will retain its initial quality. Produce can be vacuum cooled just as readily when packaged. The container does not effect the vacuum cooling, as long as the container is not completely sealed. Most lettuce is now vacuum cooled, and almost any vegetable can be vacuum cooled.

The following is a partial list of vegetables that can be vacuum cooled:

     all leafy vegetables
     any type of lettuce
     asparagus
     bell pepper
     bok choy
     brussel sprouts
     cabbage
     carrots
     cauliflower
     celery
     cucumbers
     endive
     escarole
     green peas
     leeks
     mushrooms
     oriental vegetables
     parsley
     prepack coleslaw
     prepack spinach
     radishes
     romaine
     snap beans
     spinach
        squash
     many items - call for more info