CVF-300W-L Food Vacuum Cooler

CVF-300W-L Food Vacuum Cooler | 300kg/batch Cooked Food Chilling | Vacuum-Fresh

The CVF-300W-L Food Vacuum Cooler is a **mid-capacity industrial vacuum cooling system** designed for central kitchens, cooked food factories, bakeries, and prepared meal facilities. It cools 300kg of hot food from 90°C to 8°C in **20–30 minutes**, safely passing through the critical temperature danger zone (5°C–60°C) to inhibit bacterial growth and extend shelf life from 2–3 days (conventional cooling) to **7–10 days**.

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DETAIL

How It Works

The CVF-300W-L operates on the principle of evaporative cooling under vacuum: as air is evacuated from the sealed chamber, the atmospheric pressure drops, lowering the boiling point of water. Moisture on the food surface evaporates rapidly, absorbing latent heat of vaporization and cooling the food from within — without any cold air blowing or direct contact with refrigerant.

Cooling Process

Stage	Temperature Range	Vacuum Level	System	Duration
High-temp	90°C → 50°C	Atmospheric→20kPa	Water-ring pump (coarse)	3–5 min
Mid-temp	50°C → 15°C	20kPa→1kPa	Rotary vane pump + condenser	8–12 min
Low-temp	15°C → 8°C	1kPa→600Pa	Rotary vane pump (fine)	3–5 min
Total	90°C→8°C	—	Dual-stage vacuum system	20–30 min

Safety highlight: The temperature danger zone (60°C→5°C) is crossed in under 12 minutes — well within the international food safety standard of 120 minutes, drastically reducing pathogen growth risk.

Key Specifications

Parameter	CVF-300	CVF-200 (Previous)	CVF-400 (Next)
Batch capacity	300 kg	200 kg	400 kg
Input temperature	≤90°C	≤90°C	≤90°C
Final temperature	0–8°C (adjustable)	0–8°C	0–8°C
Cooling time	20–30 min	20–30 min	20–30 min
Ultimate vacuum	≤600 Pa	≤600 Pa	≤600 Pa
Chamber volume	3.5–4.0 m³	1.44 m³	3.84 m³
Chamber (internal)	L1200×W1200×H2000mm	L1000×W800×H1800mm	L1600×W1200×H2000mm
Machine dimensions	L2400×W2200×H2800mm	L1800×W2000×H2200mm	L3000×W2500×H3000mm
Machine weight	~5,500 kg	~4,500 kg	~10,000 kg
Total power	~25 kW	~15 kW	~40 kW
Cooling capacity	~85 kW	~57 kW	~140 kW
Power supply	380V/50Hz/3Ph	400V/50Hz/3Ph	440V/50Hz/3Ph

Key Advantages

Advantage	CVF-300 Performance	Traditional Method Comparison
Cooling speed	20–30 min (90°C→8°C)	Natural: 4–6h / Cold room: 2–3h
Food safety	Danger zone <12 min	Natural: 90–120 min high risk
Weight loss control	1–3% (adjustable)	Air blast: 8–15%
Floor space	~5.3 m² (incl. access)	Cold room: 20 m²+
Energy cost	~0.03–0.05 USD/kg	Cold room: ~0.08–0.14 USD/kg
Shelf life extension	2–3× over conventional	—

Applications

Industry	Typical Products	Input Temp	Final Temp	Batches/Hour
Cooked food	Braised beef, roast duck, spiced pork	85–90°C	0–8°C	2–3
Central kitchen	Stir-fry, stew, steamed vegetables	85–90°C	0–8°C	2–3
Bakery	Bread, cake, pastry, mooncake	80–90°C	20–25°C	2–3
Prepared meals	Ready-to-eat, meal kits, side dishes	85–90°C	0–8°C	2–3
Meat products	Ham, sausage, meatballs, jerky	85–90°C	0–8°C	2–3
Chain restaurants	Braised snacks, tofu products	85–90°C	0–8°C	2–3

Daily capacity estimate: 300 kg/batch × 2.5 batches/h × 8 h/day ≈ 6,000 kg/day — sufficient for mid-to-large central kitchens or cooked food factories.

Standard Configuration

Refrigeration System

Component	Specification	Brand	Qty
Compressor	MLZ116T4	Danfoss / Copeland	1
Evaporator (vapor condenser)	YXEV-8	Yuanxian custom (32mm steel)	1
Water-cooled condenser	YXEV-10 (10m²)	Yuanxian custom (32mm steel)	1
Air-cooled condenser	FNHM-250	Kaidi / United	1
Expansion valve	TES5-10	Danfoss	1
Liquid receiver	L-19 (7/8")	Fasco	1

Vacuum System

Component	Specification	Brand	Qty
Vacuum pump	SV200B rotary vane	Leybold	1
Pneumatic ball valve (main)	DN50 (63mm dia.)	—	1
Pneumatic vent valve	DN40 (50mm dia.)	—	1
Pneumatic drain valve	DN25	—	1
Air compressor	0.5HP silent type	—	1

Control System

Component	Specification	Notes
Touchscreen	Weinview (Weinio)	HMI interface
PLC	LS (Korea)	Auto control logic
High-pressure switch	Danfoss KP5	Manual + auto reset
Low-pressure switch	0.05/0.15 MPa	Safety protection
Temperature probe	PT100 spring-loaded 2M	Core food temp monitoring

Why Choose Vacuum-Fresh

1. 15+ Years of Vacuum Expertise

Yuanxian Machinery has focused exclusively on vacuum cooling technology since its founding, with hundreds of units deployed across 32 countries spanning vacuum pre-cooling, food rapid cooling, and freeze drying.

2. In-House Core Systems

Custom-designed vapor condensers (evaporators) proven across dozens of projects
Optimized vacuum-refrigeration matching for batch-to-batch consistency
Proprietary dual-stage vacuum system (water-ring + rotary vane) for high-temperature food applications

3. Energy-Efficient Design

Feature	Benefit
Variable-frequency vacuum pump	On-demand operation, 30% energy savings
Multi-stage vacuum control	Precise weight loss (0.5% accuracy)
Optional heat recovery	Waste heat powers wash water / workshop heating
Low-power standby	<0.5 kW during non-production hours

4. Free Trial + Rental Options

Free on-site sample testing — verify cooling results before purchase
Equipment rental available for seasonal peaks, trial production, or short-term contracts
Full export support — certification, shipping, overseas installation guidance

5. Lifecycle Service

Phase	Service Coverage
Selection	Free sample testing + capacity planning
Installation	Remote guidance / on-site team (optional)
Operation	24/7 remote diagnostics + spare parts supply
Maintenance	Annual inspection + system upgrade recommendations

FAQ

Q1: What types of food can the CVF-300 handle?
A: Best suited for high-moisture cooked foods (braised meats, roast poultry, stews), bakery products (bread, cake, pastry), prepared meal packs, and meat products (ham, sausage). Foods with >40% moisture content and surface evaporable water work optimally. High-oil/high-sugar products may need customized process parameters.

Q2: Is 300kg/batch enough for my production?
A: 300kg/batch × 2.5 batches/h × 8h ≈ 6,000 kg/day, sufficient for mid-to-large cooked food factories, chain restaurant commissaries, or central kitchens. Upgrade to CVF-400 or dual-unit parallel operation is available for higher capacity.

Q3: Does vacuum cooling affect food texture?
A: Multi-stage vacuum control automatically adjusts vacuum pressure based on food temperature, limiting weight loss to 1–3% (vs. 8–15% in air-blast cooling). The extremely fast cooling (20–30 min) minimizes moisture gradient inside the food, preserving texture and mouthfeel.

Q4: What facility requirements does the CVF-300 need?
A: Requires 380V/50Hz/3Ph industrial power, circulating cooling water (water-cooled) or well-ventilated space (air-cooled), and ~5m² footprint. No cold room or special HVAC needed. Pre-installation site assessment available.

Q5: Do you offer equipment rental?
A: Yes. Flexible rental terms (monthly/quarterly/annual) suitable for seasonal production spikes, trial runs, or short-term contracts. Rental fees are deductible from future purchase.