Vacuum and cooling
The vacuum promotes water evaporation at low temperatures, removing heat and reducing surface moisture.
Vacuum drying and maturation chamberCooling, drying and mixing for vegetable products
The vacuum drying and maturation chamber is an industrial machine designed for processing vegetable materials. The process combines cooling, vacuum drying and mixing of the product.
After loading and closing the lid, the vegetable material is kept in motion and subjected to vacuum, inducing boiling at low temperatures and thus promoting a reduction in the product temperature and drying.
- Process
- Temperature-controlled vacuum drying
- Loading type
- Container with ploughshare mixer
- Technologies
- Electric temperature control + vacuum
Applications
A professional system for standardising preparation for fermentation.
- Surface drying and cooling of vegetable products
- Preparation of tempeh for inoculation and fermentation
- Uniform mixing of the starter culture
How it works
The process combines cooling, surface vacuum drying and mixing, preparing the cooked product for the subsequent addition of the starter culture.
1. Draining, surface drying and cooling After cooking and draining off excess water, the product is loaded into the chamber. Once the lid is closed, the material is kept in motion while the pressure is reduced. The vacuum promotes water evaporation at low temperatures, removing heat from the product and reducing its surface moisture content. Mixing ensures uniform treatment until the target temperature for inoculation is reached.
2. Inoculation and mixing Once the treatment is complete and atmospheric pressure has been restored, the operator adds the starter culture. Subsequent mixing promotes its uniform distribution throughout the product, preparing it for the fermentation stage.
Kitchen automation
A single solution for industrialising preparation for fermentation.
The machine combines draining, surface drying, cooling, inoculation and mixing in a single professional system, transforming the preparation stages for fermentation into an industrialised, controlled and repeatable process.
Designed to operate with low energy consumption and without steam emissions into the working environment, it allows the treatment to be standardised and each batch to be prepared under the conditions required to start fermentation.
The machine is the ideal solution for preparing tempeh for fermentation.
Mixing tank
The double paddle with scraper keeps the product moving; the water-cooled double jacket promotes heat transfer.
Steam management
Steam is directed to a plate condenser, converted into water and automatically discharged at the end of the cycle.
Material quality
The drying chamber structure is made of stainless steel and is equipped with a manually opening lid and an internal product mixing system.
Discharge and maintenance
Inside the chamber, there is a double-paddle mixing system with a scraper in contact with the bottom, which keeps the product in motion during treatment. The chamber features a double-wall structure through which cooling water circulates. The combination of continuous mixing and contact with the cooled surface promotes heat exchange and a gradual reduction in product temperature.
The cooling system operates in combination with a liquid ring vacuum pump.
The vacuum generated inside the chamber induces the product to boil even at low temperatures. The vapour released by the vegetable material is extracted, contributing simultaneously to cooling and drying the product and reducing processing times compared with evaporation alone.
At the end of the treatment, unloading is facilitated by tilting the drying chamber.
IInoculation and mixing
Steam management and automatic condensate discharge.
The steam extracted from the chamber during drying is directed to a plate condenser, where it is cooled and converted into water. The condensate is collected in a dedicated tank, which is automatically emptied at the end of the cycle. The system thus allows the steam produced to be managed without releasing it into the working environment.
Integration and control
The machine is equipped with a control panel and an operator touch screen, both located at the front to facilitate use.
The process can also be managed through processing recipes.
The technical compartment is integrated into the machine, making it plug-and-play and easy to maintain.
Technical specifications
PMain technical specifications of the reference configuration.
- Type
- Vacuum drying chamber
- Application
- Vegetable food products
- Structure
- Stainless steel
- Technology
- Drying using a vacuum generation system
- Control system
- Control panel and touch screen
- Electrical power
- ≈ 3 kW
- Required water flow rate
- ≈ 30 l/min
- Maximum overall width
- 1,700 mm
- Maximum overall length
- 1,600 mm
- Maximum operating height
- 1,980 mm
Technological advantages
Multiple stages, one system
Surface drying, cooling, inoculation and mixing are integrated to prepare the product for fermentation, reducing transfers and handling operations.
Low-temperature vacuum drying
Reduced pressure promotes the evaporation of surface water, simultaneously contributing to product cooling.
Combined cooling
The action of the vacuum is combined with heat exchange through the water-cooled double wall.
Uniform mixing
The double-paddle mixing system with a bottom scraper keeps the product in motion and promotes uniform distribution of the starter culture.
Control and repeatability
The touch screen panel and processing recipes allow process management to be standardised.
Integrated steam management
The plate condenser collects the extracted steam without releasing it into the working environment; the condensate is automatically discharged at the end of the cycle.
Integrated steam management
The tilting chamber facilitates emptying, while the integrated technical compartment simplifies access to components.
Download
Download the technical data sheet for the vacuum drying chamber.
Vacuum drying technical data sheet
Download EN data sheetGallery
Chamber, loading, mixing and video of the tempeh processing.
