CSI EVC-300™
Revolutionizing Rapid Food Chilling

  • Major Throughput & Cost Advantage: CSI’s Extreme Vacuum Cooling™ (EVC) cools foods up to 500% faster than Blast Chillers, uses less energy, and requires less equipment
  • Enhances Food Quality: EVc cools food uniformly across the batch – for longer shelf life, reduced waste
  • Rapid-Chill™ All Food Types: From oven to 40°F in under 30 minutes, often less. Dense, prepared foods to leafy greens; proteins, vegetables, sauces, …everything!

CSI’s EVC Products offer 5 key value propositions

  1. Sustainability: Energy usage is 80% lower, with a smaller footprint, than Blast Chillers
  2. Higher Throughput: Huge reduction in cooling time versus Refrigeration and Blast Chill methods; less equipment is required, saving floor space
  3. Higher Food Quality Across Batch: Cools food uniformly, independent of its location in the module; ensures consistent product with no “edge freeze”
  4. Extended Food Shelf Life: Faster chill time delivers food that lasts longer, with less waste
  5. Food Safety Assurance: Rapid cooling ensures food stays out of the Danger Zone, per HACCP regulations

The Technology

  • Extreme Vacuum Cooling (EVC) utilizes ultra-low pressure for evaporative cooling
  • NOT a refrigeration unit; only the food is cooled, not the environment around it
  • EVC equipment consumes no energy when idle or between runs, unlike Blast Chillers

CSI has vast experience with ultra-low pressure vacuum systems. Our patent-pending, innovative technology enables a disruptive, new performance standard in Food Service.

Culinary Features & Benefits

Cool Benefits

  • CSI’s EVC-300 Rapid-Chill modules cool prepared foods extremely rapidly, from oven to refrigerator temperatures, in just minutes, not hours, saving time, energy, and valuable floor space
  • Example: Chicken breasts (or whole birds, etc.), out of the oven at 165°F, reach 40°F in as little as
    20 – 30 minutes, and are cooled uniformly
  • Unlike blast-chillers (which often freeze outer surfaces of foods and leave the centers warm), Extreme Vacuum Cooling uniformly cools through the food with no freezing
  • Regardless of the required final temperature, EVC products deliver sustainable and extremely rapid cooling, that maintain food quality, consistency, and flavor across the batch

CSI Services

  • Demonstrations
  • Installation, setup, and chef training
  • Application and Technical Support
  • Site Maintenance
  • Standard Warranty
  • Extended support service available

The Transformative Rapid-Chill Solution
for Controlled Environment Agriculture (CEA)

  • Sustainable, rapid cooling for Next-Gen sustainable farming:
    EVC offers huge energy and time savings for CEA commodities compared with conventional refrigeration cooling
  • Ultra-clean, high-tech operating environment:
    EVC’s food-grade cooling systems and manufacturing techniques maintain product cleanliness and quality
  • EVC’s Rapid-Chill technology supports recent FDA safety recommendations for effective rapid cooling of produce grown using CEA

EVC’s key value propositions extend to CEA products

  1. Sustainability: EVC uses 80% less energy than Refrigeration methods, with a smaller footprint
  2. Higher Throughput: Huge reduction in post-harvest cooling time for CEA versus Refrigeration; and, less space is required
  3. Higher Food Quality Across Batch: Precision, uniform cooling with patent-protected technology ensures consistent CEA products with no “edge freeze”
  4. Extended Food Shelf Life: CSI’s Rapid-Chill™ technology reduces waste, increasing CEA yields
  5. Food Safety Assurance: Rapid cooling ensures food reaches refrigeration temps ASAP to minimize risk

EVC’s Cool Benefits for CEA

  • CSI’s EVC equipment solutions are scalable; with the broad range of CEA facilities and products, one size does not fit all
  • Time- and temp-based process control ensures highly uniform cooling and no edge freeze
  • Minimal dehydration, minimal yield loss
  • EVC’s technology has demonstrated 2 to 5 times increase in shelf life, vs. refrigeration
  • 15 – 35% improvement in product quality vs. conventional refrigeration techniques


  • After harvest, CEA products are rolled into the EVC for precision Rapid-Chill
  • Product cooled (harvest temp to 41 F) typically under 6 minutes

Culinary Sciences Inc.


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