2results about "Vacuum condensation" patented technology

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

This invention relates to the fields of vacuum technology and cryogenic engineering, and discloses a cryogenic cold trap device and a vacuum system. The cryogenic cold trap device includes: a housing with an extraction port; an adapter connecting the housing and having an openable or closable channel; a condenser assembly housed within the housing; a cold source mounted on the housing and exchanging heat with the condenser assembly; and a drive mechanism mounted on the housing for driving the condenser assembly to move in and out of the housing along the channel. This invention, by driving the condenser assembly in and out of the housing along the channel using a drive mechanism, allows the cryogenic cold trap device to operate within an extraction pipe, achieving high cold trap efficiency. During cold trap regeneration, it can be removed from the extraction pipe, avoiding pipe shutdown and not affecting extraction operations, thereby ensuring the extraction efficiency and performance of the extraction pipe.