The temperature of a vacuum cooler is not fixed, and the range of temperature control will vary depending on the type of equipment and the specific application needs. Generally speaking, vacuum coolers have room temperature type, low temperature type and ultra-low temperature type, etc., the room temperature type generally works at room temperature, the low temperature type can reach below -10 °C, and the ultra-low temperature type can even reach below -80 °C.
However, the main application of vacuum cooler is in the cooling process of food and other substances, and its target temperature is usually to reach the temperature of food refrigeration and preservation, that is, 0°C~4°C. In this temperature range, food products are able to maintain their freshness and taste, extending their shelf life.
In addition, it should be noted that the amount of material to be cooled by the vacuum cooler is conditionally limited. The cooled substance must be rich in water molecules, the epidermis and surface layer must not be too dense, and the mass (weight) of the cooled substance must reach the basic amount to ensure the basic evaporation of water molecules required for cooling and will not be over-dehydrated.
Therefore, the temperature of the vacuum cooler is not a definite value, but is set according to the actual application requirements and the characteristics of the material to be cooled. When selecting and using a vacuum cooler, its temperature control range needs to be determined on a case-by-case basis.
