The production process of frozen semi-cooked vegetables includes a pre cooling step were vegetables are cooled down from 90 degrees to 20 before they enter the freezing tunnel. Pre-cooling is conducted through merely heat transfer between the product and cold water supplied through a closed cycle water sprayers.
Installing atomizing nozzles to spray water droplets with small diameters will enhance the cooling effect, as a portion of water will evaporate, leading to more heat release from the product and reduced cost of electricity as a result to the reduced load on chiller.