CVF-500W-L Food Vacuum Cooler

CVF-500W-L Food Vacuum Cooler — 500 kg/Batch Industrial Rapid Cooling

From 90°C to 4~10°C in 30~40 minutes.Bitzer compressor + Leybold vacuum pump — German engineering core. 500 kg per batch for central kitchens, cooked meat plants, and bakery chains. The refrigeration system keeps the cold trap at -10~-15°C to condense water vapor; the vacuum pump only handles non-condensable gases — this is why Yuanxian vacuum coolers run reliably for tens of thousands of hours.

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DETAIL

Quick Specs

Parameter	Value
Model	CVF-500W-L
Batch Capacity	500 kg
Cooling Time (90°C→4°C)	30~40 min
Ultimate Vacuum	≤600 Pa
Refrigeration Capacity	95 kW
Chamber Volume	4.8 m³
Total Installed Power	~24.7 kW
Machine Weight	6,800 kg
Power Supply	380V/50Hz/3P (415V/60Hz/3P optional)

How It Works

The food vacuum cooler uses evaporative cooling under reduced pressure. When chamber pressure drops below 600 Pa, water in the food evaporates at low temperature, absorbing latent heat (≈2,500 kJ/kg) from the food core and surface simultaneously.

Why a refrigeration system is mandatory:

The cold trap (refrigeration evaporator at -10~-15°C) condenses water vapor extracted from the chamber — without it, the vacuum pump would draw a water vapor/gas mixture directly, causing oil emulsification and pump failure within days. The refrigeration system removes the condensation heat through refrigerant circulation to an outdoor condenser.

No refrigeration = no food vacuum cooler. This is not an optional upgrade — it's the engineering prerequisite that makes batch production feasible.

Three-Stage Vacuum Curve (Hot Food)

Stage	Pressure	Function	Duration
1. Rapid Decompression	Atmospheric → ~50 kPa	Evacuate air, handle initial vapor burst	3~5 min
2. Controlled Evaporation	~50 kPa → ~5 kPa	Maintain stable vacuum via bleed valve; control temperature drop rate and water loss	15~20 min
3. Hold & Final Cool	≤600 Pa	Uniform cooling from core to surface; reach target temperature	5~10 min

Applications

Application	Typical Products	Inlet→Outlet	Benefit
Cooked Meat Processing	Braised beef, roast chicken, sausage, pork trotters	90°C→4°C	Rapidly cross 60°C→5°C danger zone
Central Kitchen	Prepared meals, meal kits, bulk dishes	85°C→6°C	3~4× throughput vs cold room
Bakery Chain	Baguette, artisan bread, mooncakes, pastry	80°C→10°C	Pack within 20 min; double daily output
Meat Processing Plant	Meatballs, ham, sausage links	90°C→0°C	Inhibit fat oxidation; +3~5 day shelf life
Seafood Processing	Cooked shrimp, crab sticks, fish balls	85°C→2°C	Preserve texture and freshness

Technical Specifications

Machine Parameters

Parameter	Specification
Chamber Volume	4.8 m³
Chamber Internal (L×W×H)	2000×1700×1500 mm
Overall Dimensions (L×W×H)	3800×2000×1900 mm
Machine Weight	6,800 kg
Refrigeration Capacity	95 kW
Compressor Power	15.5 kW
Vacuum Pump Power	5.5 kW
Cooling Tower + Water Pump	3.7 kW
Total Installed Power	24.7 kW
Ultimate Vacuum	≤600 Pa
Final Product Temperature	4~10°C (adjustable)
Cooling Time	30~40 min
Water Loss Rate	1.8~2.5% (meat); 3~5% (bakery)
Power Supply	380V/50Hz/3P (custom 415V/60Hz/3P)

Standard Configuration

Component	Brand	Origin	Qty
Refrigeration Compressor	Bitzer	Germany	1
Vacuum Pump (rotary vane)	Leybold	Germany	1
Condenser (water-cooled)	United	Local	1
PLC Controller	LS Electric	South Korea	1
HMI Touchscreen	Weintek	Taiwan	1
Electrical Cabinet	LS Electric	South Korea	1
Temperature Sensors	Danfoss / Wika	Switzerland	1 set

Optional Configuration Variant

An alternative CVF-500 configuration exists with different specifications:

Parameter	Standard (CVF-500W-L)	Optional Variant
Chamber Volume	4.8 m³	3.24~3.96 m³
Refrigeration	95 kW (Bitzer)	110 kW (Bitzer)
Vacuum Pump	Leybold 5.5 kW	Leybold 5.5 kW
Cooling Time	30~40 min	15~30 min

The optional variant provides faster cooling at the same weight, suitable for shorter cycle requirements. Contact us for configuration details.

FAQ

Q1: What's the difference between a food vacuum cooler and a vegetable vacuum precooler?
Food vacuum coolers handle hot inlet (80~90°C) with a three-stage vacuum curve to control cooling rate and water loss. Vegetable precoolers handle ambient-temperature produce (25~35°C) with a simpler single-stage curve. The machine construction differs in chamber seals, pump sizing, and control logic — not interchangeable.

Q2: Can the CVF-500W-L freeze food?
No — it's designed for rapid cooling, not freezing. It brings hot food from 90°C down to 0~8°C. For deep freezing, ask about our freeze-dryer or LN2 solutions.

Q3: What voltage does it need?
Standard: 380V/50Hz/3P. 415V/60Hz/3P and other voltages are available by order — ask our sales team for custom specs.

Q4: Why can't you skip the refrigeration system?
Without refrigeration, the cold trap can't condense water vapor. The vacuum pump would draw a vapor-rich gas mix, causing oil emulsification. Refrigeration is not optional — it's the engineering prerequisite for reliable batch production.

Q5: What's the water loss rate?
1.8~2.5% for cooked meats, 3~5% for bakery. Adjustable via the three-stage vacuum curve. For lowest loss, cool to 15°C in the vacuum cooler and finish to target in a cold room.

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