CVF-1000W-L Food Vacuum Cooler | 1000kg Batch Industrial Rapid Cooling

From 90°C to 2~8°C in 25~30 minutes. Bitzer screw compressor + Leybold rotary vane pump — German core components. 900~1000kg per batch for central kitchens, cooked meat factories, prepared meal lines, and meat processing plants. The refrigeration system provides cooling for the vapor trap condenser — the vacuum pump only handles non-condensable gases. This is the engineering foundation for tens of thousands of hours of reliable operation.

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DETAIL

Quick Specs

Parameter	Value
Model	CVF-1000W-L (Water-Cooled, Low-Temp)
Batch Capacity	900~1000kg
Cooling Time (90°C → 2~8°C)	25~30 minutes
Ultimate Vacuum	≤600 Pa
Chamber Volume	4.76 m³ / 6.0 m³ (config dependent)
Compressor Power	34 kW (Bitzer screw compressor)
Vacuum Pump Power	5.5 kW (Leybold rotary vane)
Machine Weight	6,800 kg
Power Supply	3P-380V-50Hz

How It Works

Food vacuum cooling operates on the evaporative cooling under reduced pressure principle. When chamber pressure drops below 600 Pa, moisture on and within the food surface begins to boil at low temperature, absorbing latent heat. Heat releases uniformly from core to surface — unlike blast chilling which relies on thermal conduction and often causes surface hardening before the center is cold.

The critical difference from vegetable vacuum precooling: food vacuum coolers handle hot product at 80~90°C (cooked meat, bakery, prepared meals). This requires a three-stage vacuum curve to control cooling rate and water loss:

Stage 1 (Rapid Pressure Drop): Draw down to medium vacuum. Surface moisture evaporates fastest here — most water loss happens in this stage.
Stage 2 (Controlled Evaporation): Maintain chamber pressure via an air-bleed valve. This lets the internal temperature catch up to the surface, preventing "dry outside, hot inside."
Stage 3 (Final Cooling): Drop to target pressure. Product cools uniformly from center to surface to the final temperature.

The refrigeration system's role:

The vapor trap (cold catcher) maintains a -10 to -15°C surface
Water vapor condenses on the trap surface, releasing latent heat
Refrigerant circulates the heat to an outdoor condenser
The vacuum pump only removes non-condensable gases

Without a refrigeration system, the vacuum pump would pull a water vapor / gas mixture and suffer oil emulsification within days. This isn't optional — every Yuanxian food vacuum cooler includes a complete refrigeration system.

Applications

Application	Typical Products	Inlet → Final Temp	Why Vacuum Cooling
Cooked Meat	Braised beef, roast chicken, duck, pork	90°C→4°C	Rapidly cross 60°C→5°C danger zone, control bacteria
Central Kitchen	Prepared meals, meal kits, bulk dishes	85°C→6°C	Eliminate cooling bottleneck; 3~4x throughput increase
Bakery Chain	Bread loaves, mooncakes, pastries	80°C→10°C	Package in 10~20 min; double daily output
Meat Processing	Sausage, meatballs, ham	90°C→0°C	Suppress fat oxidation; extend shelf life 3~5 days
Seafood	Cooked shrimp, crab sticks, fish balls	85°C→2°C	Preserve freshness and texture

Technical Specifications

Machine Parameters

Parameter	Specification
Chamber Volume	4.76 m³ (L1730×W1450×H1900mm)
Machine Dimensions	L3000×W2250×H2520mm (main unit, without cooling tower)
Machine Weight	6,800 kg
Compressor Power	34 kW (Bitzer screw compressor)
Vacuum Pump Power	5.5 kW (Leybold rotary vane)
Cooling Tower & Pump Power	5.2 kW
Ultimate Vacuum	≤600 Pa
Final Product Temperature	2~8°C
Cooling Time (90°C → target)	25~30 minutes
Power Supply	3P-380V-50Hz (60Hz available)

Standard Configuration

Component	Brand	Origin	Qty
Refrigeration (Screw Compressor)	BITZER	Germany	1 set
Vacuum System (Rotary Vane Pump)	Leybold	Germany	1 set
Condenser	United / Liyuan	China	1 set
Cooling Tower	Lingjifeng	China	1 set
PLC Controller	LS	South Korea	1 set
HMI Touchscreen	Weintek	Taiwan	1 set
Electrical Control	Jimai	China	1 set
Temperature Sensing	LS	South Korea	1 set

Configuration Variants

Parameter	Standard Config (Knowledge Base)	Compact Config	Water-Ring Pump Config
Chamber Volume	4.76 m³	3.24 m³	3.24 m³
Batch Capacity	1000 kg	900 kg	900 kg
Cooling Time	25~30 min	10~20 min	15~25 min
Final Temp	2~8°C	2~8°C	10~20°C
Compressor	Bitzer screw 34kW	Bitzer screw 34kW	Bitzer screw 34kW
Vacuum Pump	Leybold rotary 5.5kW	Leybold rotary	Nash water-ring 15kW + rotary 5.5kW
Vapor Trap Capacity	—	—	211 kW
Total Power	—	—	59.7 kW

FAQ

Q1: What's the difference from a vegetable vacuum precooler?
CVF-1000 is a food vacuum cooler designed for 80~90°C inlet temperature (cooked food, bakery). It uses a three-stage vacuum curve to manage cooling rate and water loss. Vegetable precoolers handle ambient temperature product (~25~35°C) with a different cooling curve. They are not interchangeable.

Q2: What is the typical water loss?
Cooked meat: 1.8~2.5%. Bakery: 3~5%. Controlled via multi-stage vacuum curve. Recommended strategy: cool to 15°C then finish in a cold room — reduces water loss significantly.

Q3: Can I use it without a refrigeration system?
No. The vapor trap needs refrigeration to condense water vapor. Without it, the vacuum pump pulls a vapor-gas mixture and emulsifies within days. Every Yuanxian cooler has a complete refrigeration system.

Q4: How many batches per day?
At 25~30 min per cycle (including loading/unloading), approximately 2 batches per hour. In an 8-hour shift, ~16 batches — up to 16 tons/day throughput.

Q5: Can I run on 220V?
Standard is 3P-380V-50Hz. 220V/60Hz or other voltages can be customized with transformer adjustments.

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