Vacuum cooling is an ideal way to cool specific fresh produce, such as leafy vegetables and flowers, quickly. A vacuum-cooler can cool produces down from field temperature to about 0.5°C in 30 minutes. Not only does this guarantee the quality, but it also allows for quick logistic processing and large quantities. A vacuum-cooler is not suited for larger produces such as beans or water melon. For these types you need to drop their temperature by cold room
