CVF-300W-L Food Vacuum Cooler

CVF-300W-L Food Vacuum Cooler — 300 kg/Batch, 90°C→0°C in 20 Minutes

From 90°C down to 0–8°C in 20–30 minutes. The CVF-300W-L is the go-to vacuum cooling solution for central kitchens, cooked meat facilities, and prepared meal factories — 300 kg per batch at just 20.95 kW total power.

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DETAIL

Why Vacuum Cool Cooked Food?

After cooking, food sits in the 60°C→5°C temperature danger zone — the critical window where bacteria multiply fastest. Food safety standards require passing through this zone within 2 hours.

Cooling Method	90°C→10°C Time	Bacteria Control	Energy Consumption
Vacuum Cooling (CVF-300W-L)	20–30 min	Rapid zone pass	20.95 kW
Cold Room	4–6 hours	Extended dwell in danger zone	Continuous chiller run
Blast Freezer	2–3 hours	Surface freezing risk	Higher energy cost

The CVF-300 compresses cooling time to 1/10~1/15 of cold room chilling — no ice or pre-chilling required.

How It Works

Place hot food in the sealed chamber, pull vacuum below 600 Pa, and water on the food surface evaporates at low pressure — absorbing latent heat and dropping temperature instantly.

Hot food loaded (80–90°C)       │       ▼  Vacuum pump starts → Chamber pressure drops below 600 Pa       │       ▼  Surface moisture evaporates → Food temperature drops (core + surface simultaneously)       │       ▼  Vapor enters cold trap → Refrigeration system condenses it       │       ▼  Vacuum pump handles only non-condensable gases → Minimal load       │       ▼  20–30 minutes later → Food at 0–8°C → Ready for packaging

Unlike vegetable vacuum coolers (ambient inlet), food vacuum coolers handle inlet temperatures of 80–90°C. The CVF-300W-L uses a three-stage vacuum profile:

Stage	Pressure Control	Function	Temperature Range
Stage 1	Rapid pull to medium vacuum	Handle bulk surface vapor, prevent over-boiling	90°C→50°C
Stage 2	Bleed valve stabilizes vacuum	Control cooling rate, balance moisture loss	50°C→20°C
Stage 3	Hold to target vacuum	Uniform cooling from core to surface	20°C→0~8°C

Technical Specifications

Core Parameters

Parameter	Value
Model	CVF-300W-L
Batch Capacity	300 kg
Cooling Time (90°C→0~8°C)	20–30 min
Chamber Volume	2.16 m³
Chamber Internal Dimensions	L1200×W1000×H1800 mm
Overall Dimensions	L2500×W2000×H2200 mm (excl. cooling tower)
Refrigeration Capacity	70 kW (60,000 kcal/h)
Total Installed Power	20.95 kW
Ultimate Vacuum	≤600 Pa
Machine Weight	5,500 kg
Power Supply	3P-380V-50Hz

Power Breakdown

Component	Power	Notes
Compressor	12.5 kW	Danfoss, Denmark
Vacuum Pump	5.5 kW	Leybold, Germany
Cooling Tower + Pump	2.95 kW	—
Total	20.95 kW	—

Standard Configuration

Component	Brand	Origin
Refrigeration System	Danfoss	Denmark
Vacuum System	Leybold	Germany
Condenser	Kaideli	Zhejiang, China
Microcomputer Control	LS	South Korea
HMI Touchscreen	Weintek	Taiwan
Electrical Control	Jimai	Shanghai, China
Temperature Monitoring	LS	South Korea

Configuration Options

The CVF-300 supports multiple configurations for different operating conditions:

Configuration	Compressor	Vacuum Pump	Total Power	Cooling Time	Best For
Standard (Water-Cooled)	Danfoss 12.5 kW	Leybold 5.5 kW	20.95 kW	20–30 min	Standard duty, cooling water available
Config 2 (Copeland)	Copeland 14.8 kW	Leybold SV300B 5.5 kW	23.4 kW	10–15 min	Fast-cooling requirement
Air-Cooled (CVF-300A-L)	Danfoss 17.8 kW	Leybold 2.4 kW	30 kW	20–30 min	No water supply

Applications

Application	Typical Products	Cooling Result
Central Kitchens	Meal kits, bulk dishes, institutional catering	85°C→4°C, 20–30 min
Cooked Meat Processing	Braised beef, stewed chicken, sausages	90°C→0°C, weight loss <2.5%
Bakeries & Pastry	Bread loaves, cakes, mooncakes	85°C→8°C, no surface cracking
Prepared Meal Factories	Frozen entrees, vacuum-packed meals	90°C→8°C, 6–8 batches/day
Seafood Processing	Cooked shrimp, crab sticks, fish balls	85°C→2°C, rapid freshness lock
Halal Food	Halal-certified cooked meats	90°C→4°C, HACCP compliant

Key Advantages

Advantage	Detail
Speed	20–30 min cooling — 10× faster than cold rooms
Uniform	Core and surface cool simultaneously — no cold shell/hot core
Food Safety	Rapid pass through 60–5°C danger zone, controlled microbial growth
Moisture Control	1.5–2.5% weight loss, adjustable three-stage vacuum profile
Reliability	Danfoss compressor + Leybold vacuum pump — proven global brands

FAQ

Q: What's the daily throughput of the CVF-300W-L?
At 20–30 min per cycle (2–2.5 batches/hour), an 8-hour shift produces approximately 4,800–6,000 kg.

Q: What is the typical weight loss?
Standard configuration achieves 1.5–2.5% weight loss, adjustable via the three-stage vacuum curve. For lower loss, we recommend cooling to 15°C then finishing in a cold room.

Q: Does it need cooling water?
The water-cooled standard version requires 3–5 m³/h of cooling water. For locations without water supply, choose the air-cooled variant (CVF-300A-L).

Q: Why not just use a cold room?
A cold room takes 4–6 hours per batch. The CVF-300 does it in 20–30 minutes — 4–6× more throughput per shift for roughly the same floor area.

Q: How is this different from a vegetable vacuum cooler?
Vegetable coolers handle ambient-temperature produce (~30°C). Food vacuum coolers handle 80–90°C inlet, requiring a three-stage vacuum profile and larger refrigeration capacity for the high vapor load.

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