vacuum cooling technology uses the principle that the boiling point of water decreases as ambient pressure drops，place the cooked food to be cooled inside a sealed vacuum chamber，then use a vacuum pump to remove air from the chamber，create a low-pressure environment。
under low-pressure conditions，some moisture inside the product can evaporate at lower temperatures，the evaporation process absorbs a large amount of heat，thereby rapidly lowering both internal and external food temperatures。
compared with waiting for cooked food to cool naturally or using a traditional cold room for prolonged cooling，rapid vacuum cooling is better suited to the high-efficiency cooling needs of braised-food and cooked-food processing companies。
after cooking is completed、place cooked food requiring rapid cooling into sealed equipment。
remove air from the chamber，create a low-pressure environment suitable for vacuum cooling。
some moisture inside the food evaporates，remove heat from the product during the phase-change process。
shorten the waiting time for cooked food to cool，improve subsequent processing and packaging efficiency。
rapidly remove food heat through a vacuum environment，reduce long waits for natural cooling or traditional cold-room cooling。
accelerate the cooling process as cooked food moves from high to low temperatures，reduce the risks of long exposure in the processing environment。
centrally process cooked foods requiring rapid cooling，reduce energy consumption caused by long-term operation of traditional cold rooms。
complete rapid cooling，helps food processors maintain the color of cooked foods、aroma、flavor and product quality。