Our vacuum swift cooler is successfully developed based on the principle of low atmosphere and boiling water. The water contained in the food can be boiled at a low temperature in the cooling chamber when the inner pressure is lowered. Hot vapor in the food is therefore dispersed by evaporation and the food appearance as well as internal temperature is cooled down drastically to 15 degree C within 15 minutes.

30 to 50 degree C is the most dangerous temperature range of bacteria propagation. Our vacuum swift cooler cool down the food temperature quickly and pass this range, the shelf life of the food is prolong and the possible pollution incurred by the traditional and open-air cooling fan is minimized.