Why Choose the CVF-200A-L?
Cooling speed is the bottleneck that limits throughput. Leaving 200kg of cooked food on racks in a blast chiller or cold room takes 4 to 6 hours from 90°C down to 10°C. During those hours, the production line either stops or product piles up.
What the CVF-200A-L changes: It collapses that 4~6 hour wait into 15~30 minutes per batch. For a central kitchen or food plant handling several tons per day, one machine keeps pace with the cooking line — batch after batch, no waiting.
How Vacuum Cooling Works
Vacuum cooling is not forced air. It's evaporation-driven heat removal. When the chamber pressure drops below 600 Pa, water on the food surface boils at low temperature, consuming ~2500 kJ/kg of latent heat directly from the food itself.
| Phase | Process | Typical Duration |
|---|---|---|
| ① Evacuation | Vacuum pump reduces chamber pressure to target range | ~3~5 min |
| ② Main cooling | Water evaporates from food surface, temperature drops rapidly | ~8~18 min |
| ③ Hold & equalize | Chamber held at target vacuum, ensures <2°C internal gradient | ~2~5 min |
Critical role of the refrigeration system: The water vapor drawn from the food must be condensed. It flows to the water catcher — which is the refrigeration system's evaporator, held at -10~-15°C. Vapor condenses here, releasing latent heat that the refrigerant loop carries to the outdoor condenser. The vacuum pump handles only non-condensable gases, not water vapor — this is why vacuum coolers run tens of thousands of hours without oil contamination.
Technical Specifications
Quick Specs
| Parameter | Value |
|---|---|
| Batch capacity | 200 kg |
| Cooling time | 15~30 min |
| Loading temperature | ≤95°C |
| Final temperature | 0~10°C (adjustable) |
| Chamber volume | 4.3 m³ |
| Ultimate vacuum | ≤600 Pa |
Full Technical Data
| Parameter | Specification | Notes |
|---|---|---|
| Model | CVF-200A-L | — |
| Batch capacity | 200 kg | — |
| Cycle time | 15~30 min | Depends on product type & initial temp |
| Final food temp | 0~10°C | Adjustable |
| Chamber volume | 4.3 m³ | — |
| Chamber internal | L1400 × W1400 × H2200 mm | 304 stainless steel |
| Overall dimensions | L4280 × W1790 × H2720 mm | Subject to final design |
| Cooling capacity | 28.2 kW (24250 kcal/h) | — |
| Operating power | 19.6 kW | Running current 38A |
| Compressor power | 14.2 kW | — |
| Vacuum pump power | 4 kW | — |
| Power supply | 3P-380V-50Hz | — |
| Machine weight | 4200 kg | — |
| Ultimate vacuum | ≤600 Pa | — |
Standard Components
| System | Brand | Origin |
|---|---|---|
| Refrigeration | Copeland | USA |
| Vacuum | Busch RA0202D | Germany |
| Condenser | Kailaili FV180 | Zhejiang |
| Control system | LS | South Korea |
| HMI | Weinview | Taiwan |
| Temp sensors | LS | South Korea |
| Electrical | Jimai | Shanghai |
Air-cooled and water-cooled condenser options available. Air-cooled simplifies installation; water-cooled requires a cooling tower. Specify your preference during selection.
Applications
| Application | Typical Products | Customer Type |
|---|---|---|
| Central kitchens | Braised meats, stews, prepared meals | Catering & chain restaurants |
| Food processing | Cooked meats, sous-vide, vacuum-pack items | Meat & prepared food plants |
| Bakeries | Bread, pastries, baked goods post-oven | Industrial bakeries |
| High-volume catering | Batch-cooked meals, meal prep | Hospital/school/institutional |
Key Advantages
| Advantage | Detail |
|---|---|
| Speed | 90°C→0~10°C in 15~30 min vs 4~6 hr conventional |
| Food safety | Rapidly passes 30~60°C bacterial growth zone |
| Controlled moisture loss | 3-stage vacuum curve minimizes weight loss |
| Hygiene | 304 stainless steel chamber, cleanable |
| Reliability | Copeland + Busch — tier-1 international components |
Competitor Comparison
| Factor | Yuanxian CVF-200A-L | Industry Equivalent |
|---|---|---|
| Batch capacity | 200 kg | 150~250 kg |
| Cooling time (90→10°C) | 15~30 min | 20~40 min |
| Vacuum pump | Busch RA0202D (Germany) | Domestic rotary vane or water ring |
| Compressor | Copeland | Varies by manufacturer |
| Cooling capacity | 28.2 kW | 20~30 kW |
| Chamber volume | 4.3 m³ | 2~5 m³ |
| Controls | LS Korea + Weinview HMI | Often domestic PLC |
| Chamber material | 304 stainless steel | 304 stainless steel (same class) |
| Certifications | CE/CSA (customizable) | Varies |
Competitor data based on publicly available specifications. Confirm with individual manufacturers for latest product details.
FAQ
Q: What's the difference between CVF-200A-L and a vegetable vacuum precooler?
A: They serve different stages of the cold chain. CVF-200 is a food vacuum cooler for high-temperature cooked food (90°C→chilled). A vegetable vacuum precooler handles fresh produce field-cooling. Their vacuum control logic and refrigeration sizing are different — not interchangeable.
Q: What determines actual cooling time per batch?
A: Three main factors: ① Starting temperature (90°C takes longer than 60°C); ② Moisture content (more water = more evaporative cooling); ③ Product arrangement (loose product cools faster than densely packed). The 15~30 min range covers standard cooked food applications.
Q: Does the system require defrosting?
A: No. Each cycle is only 15~30 minutes — not enough for significant frost buildup. The next batch's hot product effectively defrosts the water catcher naturally.
Q: What's the footprint?
A: L5280×W1790×H2720 mm, approximately 9.5 m² footprint. Air-cooled version saves additional space by eliminating the cooling tower.
Q: What final temperature can it reach?
A: Standard range is 0~10°C. If you need a lower end for direct freezing, specify during selection and the refrigeration system can be adjusted.
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