The CVF-50A-L is Yuanxian Machinery's entry-level food vacuum cooler for small bakeries, cooked food workshops, food labs, and quick-service kitchens. With 50kg per batch and a footprint under 2m², it replaces hours of cold-room waiting with a 15-minute cycle.
How It Works: Two-Stage Vacuum Cooling
Food vacuum cooling at Yuanxian uses a unique two-stage process that differs from conventional single-pump systems. The key engineering insight: a rotary vane pump cannot handle 90°C steam-laden air directly — the hot vapor would emulsify the pump oil and damage the pump. Our design splits the workload across two specialized systems.
| Stage | Equipment | Temperature Range | Function |
|---|---|---|---|
| **① Rapid Cooling** | **Water ring pump** (runs alone) | 90°C → **50°C** | Water ring pump is inherently tolerant of hot steam. It rapidly evacuates the chamber, pulling out the bulk of high-temperature water vapor, dropping product temperature from 90°C to 50°C efficiently. |
| **② Precision Cooling** | **Refrigeration system** (compressor + cold trap) + **Rotary vane pump** | 50°C → **Target temperature** | The refrigeration system cools the cold trap (vapor condenser) to -10°C~-15°C. Steam condenses on the cold trap surface; the latent heat (≈2500 kJ/kg) is carried away by the refrigerant loop. The rotary vane pump handles only non-condensable gases — a fraction of the load — extending pump life dramatically. |
Why this matters: The water ring pump handles the brutal first stage (hot, wet, heavy load) without damage. The rotary vane pump + cold trap combination handles the precision second stage efficiently. This two-stage design is what gives Yuanxian food vacuum coolers their reliability and long service life — thousands of cycles without pump oil emulsification or premature pump wear.
Specifications
Quick Specs
| Parameter | Value |
|---|---|
| Batch capacity | 50 kg |
| Cooling time | 5~15 min |
| Inlet temperature | ≤95°C |
| Outlet temperature | 25°C (adjustable to 10°C) |
| Chamber volume | 0.4 m³ |
Technical Specifications
| Parameter | Specification |
|---|---|
| **Model** | CVF-50A-L |
| **Capacity per cycle** | 50 kg |
| **Cycle time** | 5~15 min (90°C→25°C) |
| **Chamber volume** | 0.4 m³ |
| **Chamber internal dimensions** | L800 × W500 × H1000 mm |
| **Overall dimensions** | L1600 × W1300 × H1750 mm |
| **Cooling capacity** | 23 kW (19780 kcal/h) |
| **Max power consumption** | 11.73 kW |
| **Compressor power** | 7.48 kW |
| **Vacuum pump power** | 2.2 kW |
| **Power supply** | 3P-380V-50Hz |
| **Ultimate vacuum** | ≤600 Pa |
| **Weight** | ≈800 kg |
Key Components
| Component | Brand / Model | Origin |
|---|---|---|
| Compressor | Copeland ZB76KQ | USA |
| Vacuum pump | Leybold SV100B | Germany |
| Condenser | Water-cooled or Air-cooled (Kaidi/Alliance) | China |
| Vapor condenser (cold trap) | Yuanxian custom (galvanized steel) | Dongguan |
| Electrical control | LS | South Korea |
| HMI touch screen | WEINVIEW | Taiwan |
Available in water-cooled or air-cooled condenser configuration. Water-cooled requires a cooling tower; air-cooled is simpler to install.
Applications
| Application | Typical Customer | Result |
|---|---|---|
| Bread & bakery cooling | Bakeries, pastry workshops | 90°C→25°C without surface cracking; even moisture distribution |
| Cooked meat & braised food | Meat processors, deli kitchens | Rapid pass through danger zone (60°C~20°C), extended shelf life |
| Central kitchen meal prep | Small central kitchens, fast-food chains | Ready meals from 90°C to chill temperature in <30 min |
| Food R&D labs | Quality control, product development | Small-batch parameter-precise cooling |
Key Advantages
| Advantage | Detail |
|---|---|
| **Speed** | 90°C→25°C in 5~15 min vs. 3~6 hours in a cold room |
| **Food Safety** | Rapidly passes the bacterial growth zone (60°C~20°C) |
| **Controlled Moisture Loss** | 3-stage curve keeps weight loss stable at 2%~5% |
| **Compact Footprint** | 2.86m² — fits directly into production floor |
| **304 Stainless Steel** | Chamber and door in 304 SS, food-grade hygienic design |
Competitive Comparison
| Parameter | Yuanxian CVF-50A-L | Typical Competitor (same class) |
|---|---|---|
| Capacity | 50 kg | 30~80 kg |
| Cooling time (90→25°C) | 5~15 min | 10~30 min |
| Vacuum pump brand | Leybold SV100B | Domestic rotary vane / liquid ring |
| Compressor brand | Copeland scroll (USA) | Domestic brands |
| Cooling capacity | 23 kW | Typically ≤15 kW |
| Controls | LS (Korea) + WEINVIEW HMI | Domestic PLC |
| Chamber material | 304 SS | 304 SS (same class) |
| Certifications | CE/CSA (optional) | Varies |
Competitor data from public sources. Verify against latest product specs.
FAQ
Q: What's the difference between CVF-50A-L and a vegetable vacuum cooler?
A: These are different product lines. The CVF-50 is a food vacuum cooler for high-temperature food (bakery, cooked meals). Vegetable vacuum coolers are for fresh produce field-precooling — they're not interchangeable.
Q: Does it need defrosting?
A: No. Each cycle runs only 5~15 minutes — not enough for significant frost buildup on the cold trap. The next cycle's hot product re-enters and naturally defrosts the surface.
Q: What final temperature can it reach?
A: Standard configuration achieves 25°C. For refrigeration-level temperatures (below 10°C), the system can be configured with increased cooling capacity during ordering.
Q: How much power does it use?
A: Max power 11.73 kW. At a 15-minute cycle, approx. 2.9 kWh per batch. Actual consumption depends on temperature differential and product moisture content.
Q: What's the footprint?
A: L1600 × W1300 × H1750 mm (excluding cooling tower). Air-cooled version saves additional space.
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