CVF-100A-L-Food Vacuum Cooler

CVF-100A-L Food Vacuum Cooler: 100kg of Cooked Food, 90°C to 8°C in 20 Minutes

Food safety standards require cooked products to pass through the 60°C→10°C danger zone within 2 hours. The CVF-100 does it in 20–30 minutes — a full load of 100kg per batch. Blast chilling the same load takes 3–6 hours.

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DETAIL

Why Vacuum Cool Cooked Food?

Hot food coming off the cooking line at 90°C is a bacterial risk. Blast air cooling dries out the surface, costs weight loss, and struggles to reach the center of dense products. Vacuum cooling works from the inside out.

How it works: A vacuum pump draws the chamber pressure down to 600Pa. At that pressure, water on the food surface boils at low temperature — evaporation pulls heat from the food evenly. The vapor condenses on a cold trap (the evaporator of the refrigeration system), and the heat is carried away by the refrigerant loop. The vacuum pump only handles non-condensable gases, which keeps oil life long and maintenance low.

Quick Specs

Parameter	Value
Batch capacity	100 kg
Cooling time	20–30 min
Final temperature	0–8°C
Ultimate vacuum	≤600 Pa
Chamber volume	0.7 m³
Total power	7.95 kW

Full Technical Specifications

Parameter	Specification	Notes
Refrigeration capacity	22 kW	19,000 kcal/h
Compressor power	4.6 kW	—
Vacuum pump power	1.5 kW	Leybold
Cooling tower + pump	1.85 kW	—
Power supply	3P-380V-50Hz	—
Chamber internal	L1000×W700×H1000 mm	0.7 m³
External dimensions	L2200×W1300×H1750 mm	excludes cooling tower
Machine weight	1500 kg	—

Standard Configuration

System	Brand	Origin
Refrigeration	Danfoss	Denmark
Vacuum pump	Leybold	Germany
Condenser	Kaideli	Zhejiang, China
PLC controller	LS	South Korea
HMI touchscreen	Weintek	Taiwan
Electrical control	Jimai	Shanghai
Temperature sensors	LS	South Korea

Applications

Use case	Typical products	Customer type
Central kitchen	Braised pork, beef, prepared meals	Meal delivery, catering
Food processing	Sauced meats, vacuum-packed cooked food	Meat processing plants
Bakery	Bread, pastries after oven	Bakery chains
Industrial catering	Bulk cooking for institutions	Schools, hospitals

Key Advantages

Advantage	Detail
Speed	20–30 min vs 3–6 hours for blast chilling
Food safety	Rapidly passes the 30–60°C danger zone
Moisture retention	Weight loss 2–5% vs 5–10% for air blast
Quality	Even cooling from inside out, no surface drying
Energy	7.95 kW per batch, short cycle time reduces total energy

Competitor Reference

Aspect	Yuanxian CVF-100A-L	Typical Blast Chiller
Cooling method	Vacuum (inside-out)	Forced air (outside-in)
100kg cooling time	20–30 min	3–6 hours
Final temperature	0–8°C	Ambient–15°C
Weight loss	2–5%	5–10%
Footprint	2.86 m²	Requires cold room space
Core components	Danfoss / Leybold / LS	Varies

Competitor data sourced from public information. Refer to each manufacturer's latest specifications.

FAQ

Q: Can the CVF-100A-L cool vegetables?

A: No. This is a food vacuum cooler designed for hot prepared food. For vegetable vacuum cooling, see our vegetable vacuum cooler range.

Q: Does it need a cooling tower?

A: Yes, standard configuration includes a cooling tower for the 22 kW refrigeration system. Direct water cooling is available as an option.

Q: Does the machine need defrosting?

A: No. Each cycle runs only 20–30 minutes — not enough ice builds up. The next batch's hot load naturally defrosts the cold trap.

Q: How often does the vacuum pump oil need changing?

A: Every 500–800 operating hours. Because the refrigeration system condenses most water vapor in the cold trap, the pump handles mostly dry air — oil emulsification is rare.

Q: Can the machine be customized?

A: Yes. Chamber dimensions, door configuration, and brand selection (compressors, pumps) are all adjustable to match your production line.

Comparison: Vacuum Cooling vs Blast Chilling

Factor	Vacuum Cooling (CVF-100A-L)	Blast Chilling
Cooling mechanism	Evaporative cooling under vacuum	Forced cold air circulation
Core equipment	Vacuum pump + refrigeration system	Compressor + evaporator fans
Time for 100kg 90→8°C	20–30 min	3–6 hours
Surface drying	Minimal (2–5% weight loss)	Significant (5–10% weight loss)
Uniformity	From inside out, even	Slow center penetration
Floor space	Compact 2.86 m² machine	Requires walk-in cold room
Energy consumption	7.95 kW × 0.5h ≈ 4 kWh	15 kW × 4h ≈ 60 kWh