CVF-6000E-12P 12-Pallet Vegetable Vacuum Cooler — Large-Capacity Commercial Cooling

Product Overview

The CVF-6000E is the largest-capacity model in Yuanxian Machinery's CVF series, supporting 12 standard pallets (1200×1000mm) with a single-batch capacity of 6000kg of fruits and vegetables. Vacuum cooling is a rapid cooling technology that works by lowering chamber pressure to ≤600Pa — free water on the produce surface evaporates at low temperature, carrying away heat and dropping product temperature from field-ambient to 0~10°C in 35~50 minutes. The water vapor is condensed in the refrigeration system's water catcher, and the heat is rejected outdoors.

This model is widely used for pre-cooling leafy greens, fruits, mushrooms, and fresh-cut flowers before cold chain entry. If your operation processes a variety of products, explore the complete vegetable vacuum cooler series to find the right capacity match.

Model Comparison Table

Cooling times shown are reference values for standard leafy greens. Actual times vary by product type, initial temperature, and loading density.

Technical Specifications

CVF-6000E Standard Configuration Parameters

Standard Configuration

Optional Configuration

Technical Principle

Vacuum cooling relies on water evaporation under low pressure to absorb heat:

1. Evacuation: The vacuum system rapidly reduces chamber pressure from atmospheric to below 600Pa
2. Evaporative cooling: Free water on the produce surface boils at 0~10°C under low pressure; each kg of evaporated water absorbs ~2500kJ of latent heat
3. Water vapor condensation: Vapor is drawn into the water catcher (the refrigeration evaporator), maintained at -10°C to -5°C, where it condenses to liquid
4. Heat rejection: The refrigeration system's refrigerant cycle carries the condensation heat to the outdoor condenser
5. Vacuum pump protection: The water catcher condenses the majority of water vapor, so the vacuum pump only handles non-condensable gases, greatly reducing wear

This approach delivers 10~20× faster cooling than traditional cold rooms, with superior temperature uniformity.

Applications

Leafy Green Pre-Cooling

Fruit Pre-Cooling

Mushrooms & Fresh-Cut Flowers

• Button mushrooms, shiitake: 25~35 minutes, handle gently to avoid bruising
• Roses, lilies, and other cut flowers: 25~35 minutes, heads facing upward

Selection Guide

When choosing the CVF-6000W, consider:

1. Daily throughput: If your daily processing exceeds 30 tons, the 12-pallet configuration significantly reduces batch turnover frequency
2. Site conditions: Machine footprint approximately 20~25m² (chamber + evaporative condenser), with additional space for operation and maintenance access
3. Product type: High-moisture products (leafy greens) achieve the best cooling results; evaluate weight loss rates for low-moisture products
4. Support utilities: Requires electrical supply (recommend 400A+ breaker), circulating water source (for evaporative condenser), and compressed air
5. Temperature requirements: If final temperature below 0°C is required, confirm product frost tolerance and adjust parameters accordingly

Certifications & Standards

• CE certification
• CSA certification (Canadian Standards Association)
• BV / SGS inspection
• Core component brands: Bitzer compressors (Germany), Leybold vacuum pumps (Germany), LS electrical controls (South Korea)
• Welding complies with pressure vessel standards

FAQ

Q1: How much produce can the CVF-6000E process per batch?

Standard loading is 6000kg on 12 standard pallets (1200×1000mm). Depending on product type, the maximum can reach 7200kg, but staying within recommended loading ensures consistent cooling performance.

Q2: Why does cooling time vary?

Cooling time is affected by product type, initial temperature, loading density, stacking method, and other factors. High-moisture leafy greens cool faster (35~40 min); fruits and mushrooms take longer (35~50 min).

Q3: Why doesn't the CVF-6000E need a defrost function?

Single-cycle runtime is only 35~50 minutes — not enough for significant frost to accumulate on the water catcher. The next cycle's high-temperature product loading naturally defrosts the catcher. If processing time increases significantly, check door seals and valve tightness first, not frost buildup.

Q4: What are the factory requirements?

Approximately 25~30m² installation area (chamber + evaporative condenser + electrical cabinet), floor load capacity ≥2 tons/m², electrical supply with 400A+ breaker, circulating water source (for evaporative models), and drainage.

Q5: How does vacuum cooling differ from cold room cooling?

Vacuum cooling cools through water evaporation under low pressure, achieving 10~20× faster cooling than cold rooms with superior uniformity — products cool from inside and surface simultaneously. Cold rooms rely on air convection, cooling from outside inward, resulting in longer times and less uniformity.