Selection principles for fruit and vegetable vacuum cooling machines

Selection principles for fruit and vegetable vacuum cooling machines:

The selection of a vacuum cooling machine for fruits and vegetables should not be based solely on the quantity per batch, but should comprehensively consider the following four core factors:

1. Single batch processing capacity (kg/batch); 
2. Processing capacity per unit time (tons/hour); 
3. Fruit and vegetable types and respiration intensity.
4. Precooling process cycle time and production organization

Correct selection = Meeting production capacity + Ensuring process performance + Allowing for reasonable margins

Core calculation logic one

Calculation of single batch processing volume; 

Determine the weight of each batch of goods loaded; 

The batch size is typically determined by the following factors:     

a. Concentrated amount after single harvest or grading

b. Loading method of turnover baskets/pallets

c. Fruit and vegetable stacking height and breathability

Calculation example:

Single basket loading capacity: 20 kg

Number of crates per batch: 50 crates

Single batch processing capacity = 20 × 50 = 1000 kg

→ Recommended models: CVF-1000 or CVF-1500

Core computing logic two:

Processing capacity per unit time, Define target production capacity; 

Assuming the customer requires:

Daily processing capacity: 10 tons

Working hours: 8 hours

The average processing capacity requirement is:

10 ÷ 8 = 1.25 tons/hour

Calculate based on pre - cooling rhythm

A typical single-batch operation cycle for vacuum precooling includes:

Vacuuming + Pre-cooling: 20–30 min

Loading, unloading, and recovery time: 10–15 min

Single batch cycle time ≈ 40–45 min

Right now:

It can complete 1.2–1.5 batches per hour.

Back -calculate the batch processing volume

Required single batch size ≈ 1.25 ÷ 1.3 ≈ 1 ton/batch

→ Recommended models: CVF-1000 or CVF-1500

Core Calculation Logic 3: Fruit and Vegetable Category Correction Coefficient

Different fruits and vegetables have different requirements for precooling processes, and a correction factor needs to be introduced when selecting a process.

Engineering recommendations:

Actual selection should be based on theoretical calculations, with a capacity margin of 10–30%.

Core Calculation Logic 4: Precooling Depth and Target Temperature

Target temperature affects extraction load

Target temperature 5 ℃ → Normal pumping speed

Target temperature 2–3 ℃ → Pumping speed needs to be increased

High-temperature feed (>25 ℃ ) → Pumping speed and condensation capacity need to be improved.

The stricter the process requirements, the less suitable it is for the model number to be compressed.

The lower the temperature requirement, the less recommended it is to choose a model that is "just enough".

Selection Rules of Experience

✅ Quick Experience Selection Table

✅Summary of Engineering Experience

Small-sized, high-frequency operation ≠ energy saving

Larger models operate under low loads, offering greater stability and durability.

Undersized components → uneven cooling, unstable quality

Proper selection leads to the highest overall efficiency of the cold chain system.

Selection Conclusion Explanation

The selection of a vacuum precooling machine for fruits and vegetables should be based on comprehensive calculations considering actual production capacity requirements, fruit and vegetable varieties, and process cycle time.
   Our company provides standardized models of equipment and can conduct process verification and parameter optimization based on these models to ensure that the equipment achieves stable and repeatable precooling effects in actual production.