Food vacuum cooling machine principle
A food vacuum rapid cooling machine is a professional food cooling equipment based on the principle of vacuum pressure reduction and rapid evaporation heat exchange . It can quickly, evenly, and safely cool cooked food, pre-prepared dishes, and food industrial products from a high temperature to below a safe temperature range in a very short time.
Food vacuum rapid cooling machines work by quickly reducing the pressure inside the chamber, causing the surface moisture of food to vaporize rapidly at a lower temperature. During vaporization, a large amount of latent heat is carried away, thus achieving rapid and uniform cooling of the entire food .
Applications of food vacuum cooler
Application scenarios | Food types | Process objectives | Vacuum cooling compatibility |
Central kitchen | Cooked food, boxed meals, braised food | Rapid cooling and prevention of spoilage | ⭐⭐⭐⭐⭐ |
Pre-made food factory | Cooked semi-finished products | Standardization, cycle control | ⭐⭐⭐⭐⭐ |
Cooked food processing plant | Braised meats and stews | Food safety and taste preservation | ⭐⭐⭐⭐⭐ |
Food export companies | Cooked food | Meets export sanitary standards | ⭐⭐⭐⭐⭐ |
Baking Processing | Fillings, cooked pastries | Preventing regeneration and pollution | ⭐⭐⭐⭐ |
Food Industry | Sauces, block foods | Batch consistency | ⭐⭐⭐⭐ |
Vacuum rapid cooling is particularly suitable for Application scenarios that are "already cooked, require rapid cooling, and are sensitive to food safety" .
Core Values
- Rapid cooling: Reaches 60 °C in 10–30 minutes → 10 ℃ , reducing cooling time by 70 ~90%;
- Food safety: Quickly traversing high-risk temperature zones for bacteria
No cold water contact is required, avoiding cross-contamination and significantly reducing the risk of secondary contamination and spoilage of cooked foods.
It does not rely on strong winds and prevents food surfaces from drying and cracking.
- Uniform temperature: High consistency in cooling of the entire batch of food.
- Significantly improved cooling speed and higher quality stability
- Low moisture loss: effectively maintains the original taste, texture, and appearance of food.
- Easy to standardize: shortens production cycle time , reduces manual intervention , and adapts to HACCP and large-scale production management.
Product Technical Features
- Food-grade stainless steel vacuum chamber , safe and durable.
- Multiple vacuum control curves to adapt to different food processing techniques
- Automatic temperature and pressure linkage control
- Optional condensation/water trapping system effectively reduces moisture loss.
- Supports storage of multi-process recipes , with one-click retrieval.
Comprehensive comparison of cooling methods
Comparison Dimensions | Vacuum rapid cooling | Cold storage cooling | Quick-cooling cabinet | tunnel cooling | Cold water cooling | Liquid nitrogen flash freezing |
Cooling principle | Vacuum Evaporation Heat Exchange | cold air convection | Forced cold air | Continuous cold air | Cold water conduction | Liquid nitrogen phase transition |
Cooling speed | ⭐⭐⭐⭐⭐ | ⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ |
Cooldown time | 20–40 min | Hours | 1–2 h | 30–90 min | 10–30 min | 5–10 min |
Temperature uniformity | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐⭐ |
Food safety | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐⭐ |
Moisture loss | Controllable | high | high | middle | Non-absorbent | Low |
Cross-contamination risk | Extremely low | high | middle | middle | high | Low |
Suitable for cooked foods | ⭐⭐⭐⭐⭐ | ⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐ | ⭐⭐ |
Continuity capability | batch | batch | batch | continuous | continuous | continuous |
Operating costs | middle | Low | middle | high | high | Extremely high |
Investment costs | middle | Low | middle | high | middle | Extremely high |
- Cold storage is not suitable as the primary cooling process for cooked foods ; it is only suitable for storage.
- Tunnel cooling has high initial investment costs, but it is suitable for continuous production.
- Cooling with cold water requires water removal after cooling, which cannot guarantee consistent quality and is prone to cross-contamination.
- Liquid nitrogen is more suitable for "quick freezing" than "cooling down cooked food," and its cooling cost is extremely high.
Standard Model Parameter Table
Model | Batch processing(kg) | Cavity volume (m³) | Cooling time (min) | Work pressure ( kPa ) | Pumping rate (m³/h) | Power (kW) | Temperature uniformity |
CVF-30 | 30 | 0.3 | 25–30 | 0.6–1.0 | 300 | 7.5 | ±1 ℃ |
CVF-50 | 50 | 0.5 | 25–30 | 0.6–1.0 | 500 | 11 | ±1 ℃ |
CVF-100 | 100 | 1.0–1.5 | 20–30 | 0.6–1.0 | 1000 | 18.5 | ±1 ℃ |
CVF-200 | 200 | 2.0–2.5 | 20–30 | 0.6–1.0 | 1500 | 22 | ±1 ℃ |
CVF-300 | 300 | 3.0–3.5 | 20–35 | 0.6–1.0 | 2000 | 30 | ±1 ℃ |
Parameter description:
- Single batch processing capacity: Adjustable by ±10% depending on food density and arrangement.
- Rapid cooling time: based on 80℃→10℃
- Cavity size can be customized
- The power rating refers to the total power of the unit (excluding auxiliary systems).
Equipment System Structure
System Module | Composition Description | Main functions | Technical points | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Refrigeration system | Compressor, condenser, evaporator | Provide cooling source | Stable heat exchange and energy saving | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Vacuum system | Vacuum pump assembly, valve assembly | Rapid blood pressure reduction | High pumping speed, resistant to water vapor | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
stainless steel enclosure |
Common problems with vegetable vacuum cooler Q1: Will vacuum precooling cause fruits and vegetables to lose too much water? A: Under reasonable process parameters, the overall water loss rate of vacuum precooling of fruits and vegetables is usually controlled at 1–2%. The equipment controls water loss in the following ways: Precisely control the minimum working pressure Staged vacuuming can be used to avoid excessive flash evaporation. A spray water replenishment system can be selected to compensate for the flash evaporation moisture. In actual engineering, the water loss rate of vacuum precooling is usually lower than that of natural cooling in cold storage. Q2: Why is the precooling effect still poor even though the cavity size is sufficient? A: The effectiveness of vacuum precooling depends not on the volume of the cavity, but on: Is the vacuum pumping rate sufficient? Why loading methods affect airflow and moisture discharge Pumping speed configuration is too small Insufficient condensation capacity, water vapor recirculation Fruits and vegetables stacked too densely Q3: Can vacuum precooling replace cold storage? A: No. They have different functions: Vacuum precooling: cooling process equipment Cold storage: Low-temperature storage equipment The recommended process for the project is as follows: Post-harvest → Vacuum precooling → Refrigerated/cold chain transportation Q4: Do different fruits and vegetables require different pre-cooling processes? A: Yes. Different fruits and vegetables vary significantly in water content, respiration rate, and structure.
The equipment control system supports the storage of multiple formula process parameters. Q5: What impact will high feed temperature have on equipment selection? A: The higher the feed temperature: The greater the instantaneous release of water vapor The higher the extraction and condensation loads Engineering recommendations: When the feed temperature is >25 ℃ Pumping speed and condensation capacity need to be increased by 20–30%. Q6: Is a shorter pre-cooling time always better? A: Shorter is not necessarily better. Pre-cooling should be carried out while ensuring temperature uniformity; excessively pressure reduction may lead to: Increased surface water loss Excessive temperature difference between inside and outside The recommended approach is to perform vacuuming in stages. Q7: Are vacuum pumps prone to damage? Are they complicated to maintain? A: With proper design, the vacuum pump operates reliably. Configure condensation/water capture system Reduce water vapor entering the vacuum pump Change the vacuum pump oil regularly The normal maintenance cycle is 6–12 months. Q8: Is the equipment energy consumption very high? A: Vacuum precooling belongs to: High instantaneous power and low overall energy consumption process equipment. Although the power consumption per operation is relatively high, the overall energy consumption per unit product is usually lower than that of long-term cold storage cooling due to the short operating time. Q9: Does the loading method have a significant impact on the precooling effect? A: The impact is enormous. Engineering recommendations: Use breathable turnover baskets Control stacking height Avoid completely sealed packaging Uneven cooling Extended pre-cooling time Q10: Is vacuum precooling suitable for all fruits and vegetables? A: Most fruits and vegetables with high water content are suitable for vacuum precooling. Process validation is required for the following products: Fruit with a thick waxy skin Fruits and vegetables with low water content Our company can provide process testing and verification support. Q11: Does the equipment support future capacity expansion? A: The standard model has been designed with the following in mind: There is room for improvement in air extraction capabilities. Control system expansion interface Possibility of parallel operation of the system Suitable for phased capacity expansion. Q12: Why is it not recommended to select equipment that is "just enough"? A: Engineering experience shows that: Long-term full-load operation → Increased failure rate Fluctuations in precooling effect → unstable quality Recommended selection principles: Theoretical demand × 1.1–1.3 times Project Summary The effectiveness of vacuum precooling machines for fruits and vegetables in engineering applications depends on proper selection, correct process parameters, and systematic integration. By addressing engineering-level issues upfront, project implementation risks can be effectively reduced, ensuring the long-term stable operation of equipment. Common problems with food vacuum cooling machines Food Vacuum Cooling Machine Q1: What is a food vacuum cooling machine? A: A food vacuum cooling machine reduces ambient pressure inside a sealed chamber, allowing moisture in the food to evaporate at a lower temperature. This evaporation removes heat quickly, enabling fast and uniform cooling throughout the product. Q2: What types of food are suitable for vacuum cooling? A: Vacuum cooling is widely used for cooked foods, ready-to-eat meals, central kitchen products, bakery items, meat products, rice-based foods, and certain processed fruits and vegetables, especially where fast cooling and food safety are critical. Q3: How does vacuum cooling compare with traditional cold rooms or air cooling? A: Vacuum cooling provides significantly faster and more uniform cooling, reduces cooling time, minimizes bacterial growth risk, and avoids surface condensation, offering higher efficiency and better quality control than traditional methods. Q4: Does vacuum cooling cause excessive moisture loss? A: When properly controlled, moisture loss is kept within an acceptable range. Process parameters can be adjusted to balance cooling speed and moisture retention, making it suitable for most cooked food applications. Q5: How should a vacuum cooling machine be selected? A: Model selection is mainly based on batch capacity, initial food temperature, target cooling temperature, and production cycle requirements rather than refrigeration power alone. Q6: How long does one vacuum cooling cycle usually take? A: Depending on food type and starting temperature, a single cooling cycle typically takes 20–60 minutes, significantly shorter than conventional cold room cooling. Q7: Are there special installation requirements? A: The equipment requires a flat foundation, power supply, and drainage. Due to chamber structure and door design, sunken floor installation or ramp access is often recommended for easy trolley loading and unloading. Q8: Can the machine operate continuously? A: Yes. The system is designed for industrial continuous operation and is suitable for high-frequency use in central kitchens and food processing plants, with proper batch scheduling. Q9: Do different foods require different cooling programs? A: Yes. Different products have different moisture content and structure, so customized vacuum cooling curves are used to ensure optimal cooling performance and product quality. Q10: What is the energy consumption like? A: Vacuum cooling operates in short, high-efficiency cycles. Although instantaneous power may be higher, overall energy consumption is often lower than long-duration cold room cooling. Q11: Is maintenance complicated? A: With standardized and modular design, maintenance is straightforward. Routine servicing focuses mainly on the vacuum and refrigeration systems, resulting in low long-term maintenance costs. Q12: Does vacuum cooling meet food safety requirements? A: Yes. The equipment is built with food-grade stainless steel and allows fast passage through critical temperature zones, supporting food safety and hygiene standards. Q13: Can the machine be integrated into existing production lines? A: Yes. Vacuum cooling machines can operate as a standalone unit or be integrated with cooking, packaging, and cold storage processes, adapting to different factory layouts. Q14: Is vacuum cooling suitable for small and medium-sized producers? A: Yes. With standardized models and modular capacity options, vacuum cooling machines are suitable for both small central kitchens and large-scale food factories. Q15: Can solutions be customized based on customer products? A: Yes. Equipment selection and configuration can be adjusted based on product type, throughput, and site conditions to provide the most suitable solution. Q16: What is the core value of vacuum cooling? A: The core value lies in fast, safe, and controllable cooling that stabilizes food quality, reduces processing risks, and improves overall production efficiency. Common problems with vacuum freeze dryers Q1: Which products are suitable for vacuum freeze dryers? A: Vacuum freeze dryers are mainly suitable for the following products: Fruits and vegetables (strawberries, durians, spinach, carrots, etc.) Cooked food / Ready-to-eat food (rice, soup, meat products) Pet food (freeze-dried meat chunks, offal, treats) Functional foods, traditional Chinese medicinal herbs, and high-value-added raw materials Not suitable for materials with high oil content, strong crystallization salts, or no water at all. Q2: What factors should be considered when selecting a freeze dryer? A: The main considerations for project selection are: In actual engineering projects, the matching degree between production capacity and products is more important than the parameter values. Q3: Is a larger freeze dryer always better? A: No. Increased energy consumption Insufficient single-batch loading leads to decreased efficiency. Excessive initial investment Recommended principles: The most reasonable approach is to add 20-30% capacity margin to the current demand. Process and operation issues Q4: How long does a freeze-drying cycle typically take? A: The common range is 18–36 hours per batch, depending on: Product moisture content Slice thickness Batch loading density Equipment Specifications Sliced fruits and vegetables are usually processed faster than cooked foods or meat products. Q5: Does the freeze-drying process destroy nutrients? A: Compared to traditional drying and air drying, freeze drying causes the least damage to nutrients. Sublimation and dehydration at low temperature Near-anaerobic environment High retention rate of vitamins and active substances This is the core reason why freeze-dried products have higher value. Q6: Why do freeze-dried products have good rehydration properties? A: During the freeze-drying process, water sublimates directly as ice → water vapor, Equipment structure and installation issues Q7: What are the requirements for the installation environment of a freeze dryer? A: Common requirements include: Good indoor ventilation The ground bearing capacity meets the equipment weight requirements. Reserve space for maintenance and operation Stable power supply and cooling conditions Large freeze dryers typically require a separate equipment room or production workshop. Q8: Does the freeze dryer need to be installed in a sunken area? A: For some medium and large-sized freeze dryers, it is recommended to install them in a sunken area or on a platform. The reasons include: The exterior of the enclosure needs to be reinforced. The internal pallet is higher than the ground. Convenient for manual or trolley loading and unloading of materials Whether or not it is sunk depends on the size of the equipment and the logistics method. Q9: Why is the freeze dryer housing so thick? A: The freeze dryer enclosure must withstand: Deep vacuum Temperature Cyclic Stress Long-term continuous operation Thick-walled structures and reinforced ribs are for safety and lifespan assurance, not for redundancy. Energy consumption and operating cost issues Q10: Does a freeze dryer consume a lot of electricity? A: Freeze-drying is a high-value-added, low-loss process, with higher energy consumption per batch than drying, but: The finished product has a higher value Lower loss rate Longer shelf life Considering the overall revenue per unit product, freeze drying is more economical. Q11: In which systems is energy consumption mainly concentrated? A: Mainly includes: Refrigeration system (cold trap) Vacuum system Heating system (analytical drying stage) Proper selection and full-load operation can significantly reduce unit energy consumption. Maintenance and usage issues Q12: Is the daily maintenance of a freeze dryer complicated? A: It's not complicated. Clean pallets and boxes regularly. Check vacuum seals Change vacuum pump oil Regular inspection of the condensation system When operated according to specifications, the equipment can last for more than 10 years. Q13: Is a professional operator required? A: The standard model is equipped with an automatic control system, Comparison and Decision-Making Problems Q14: What is the biggest difference between a freeze dryer and a drying equipment? A: In short: Freeze-drying preserves quality, while drying reduces costs. Freeze-drying is suitable for high-value, high-quality markets; Q15: Which customers are more suitable to choose a freeze dryer? A: Focus on product quality and brand premium Export-oriented food enterprises Pet food and premium snack brands Functional food and Chinese herbal medicine processors Project Summary Vacuum freeze dryers are quality-oriented processing equipment. Proper selection and correct application are key to ensuring a return on investment. Vegetable Vacuum Cooler Selection 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:
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. Food Vacuum Cooler Selection Selection principles Food vacuum rapid cooling machines are mainly used for the rapid cooling of cooked foods, semi-finished products, and pre-prepared dishes. The selection criteria are based on the following factors: Daily production capacity: The equipment capacity is determined based on the weight of food processed by the customer per day or per batch. Food type: The water content, sugar content, oil content, and form of different foods affect cooling efficiency. Production scenarios: Central kitchens, cooked food processing plants, and pre-prepared food factories have different requirements for processing speed and batch frequency. Flexibility: Small-batch production of multiple varieties requires the selection of small-sized machines to ensure flexible batch switching. Efficiency and uniformity: Mass production requires ensuring the cooling rate and temperature uniformity of the equipment to avoid localized overcooling or undercooling. Application scenarios and model recommendations
Selection Recommendations Batch matching model: Select the model based on the weight of a single batch to avoid waste due to oversized equipment or inefficiency due to undersized equipment. Food type affects cooling: Foods with high sugar, high oil, high salt, or high water content cool more slowly, so the condensation area should be increased or the food should be processed in batches. Multi-variety, small-batch: The smaller model (CVF-50) is more suitable for flexibly handling a variety of food products. Mass production: Select medium to large-sized models (CVF-200 and above) to ensure cooling efficiency and temperature uniformity. Scalability: Multiple units can be connected in parallel to adapt to increased production or different production line needs. Installation and Space: Maintenance space must be reserved around the equipment, and the overhead space must be sufficient for the installation of the exhaust and condensation systems. Application Examples Example 1: Central kitchen processes 500kg of stewed chicken pieces per day Initial temperature 75 ℃ → Target temperature 10 ℃ Recommended model: CVF-100 Suitable for rapid batch processing, ensuring uniform temperature. Example 2: A pre-cooked vegetable factory processes 2000kg of reheated semi-finished products per day. Initial temperature 70 ℃ → Target temperature 5–8 ℃ Recommended model: CVF-200 It ensures large-scale continuous production with high efficiency and uniform temperature. Example 3: Multi-variety, small-batch central kitchen Daily processing capacity 100–200 kg, diverse dishes Recommended model: CVF-50 It can flexibly handle small batches and quickly switch between different food products. The selection of a food vacuum rapid cooling machine is centered on batch size and application scenario, while also considering food type and process requirements. Matching with a standard model list can achieve the following: Flexible handling of small and medium-sized kitchens High-efficiency continuous production in medium and large-sized processing plants Cooling down on high-sugar/high-oil/high-salt food safety Flexible switching between multiple varieties and small batches This solution helps customers quickly determine the appropriate model and provides a reference for subsequent equipment layout and production line matching. Quick Selection Guide by Capacity & Product Type Core principles of selection The selection of a vacuum freeze dryer essentially revolves around only three core issues: a. what products will be freeze-dried? (Product type) Once the above three points are clarified, the range of equipment models can be quickly determined. Step 1: Select models according to product type Different products have different moisture content, structure, and heat sensitivity, resulting in significant differences in the structural and capacity requirements of freeze dryers. A. Fruits and Vegetables
Recommended models: Medium and low temperature cold trap (≤ -40 ℃ ); Large tray area type; Batch stable B. Cooked/Ready-to - eat foods (meat, rice, soup)
Recommended models: Medium and large freeze dryers; Enhanced heating system; Multi-zone control C. Pet food/freeze-dried snacks
Recommended models: Medium and large standardized models; High consistency control; Easy-to-clean structure D. Functional foods / Chinese medicinal herbs / High value-added raw materials
Recommended models: High vacuum level; precise temperature control; Small batches of high-quality models Step 2: Rapidly select the appropriate model based on daily production capacity The recommended capacity is based on "daily raw material processing volume (fresh material)" rather than the weight of finished products. Production capacity classification
Quick estimation formula Single batch processing volume × Number of batches per day ≈ Daily raw material processing volume Example: Single batch loading 200 kg; 2 batches per day Step 3: Pallet Area vs. Capacity Matching Logic Freeze dryers are not necessarily "the bigger the better"; the tray area and product thickness directly determine efficiency. Typical empirical values (for reference)
The thicker the material layer, the longer the turnaround time per batch, and the larger the equipment required. Summary of Standard Selection Recommendations 🔹Determine the structural level first based on the product type. 🔹Determine equipment size based on daily production capacity. 🔹Consider market positioning to decide between standard or customized models. 🔹Prioritize standardized models to reduce investment and maintenance costs. Summarize The selection of freeze dryers is not about comparing parameters, but about whether they match the product and production capacity. The right model can shorten freeze-drying time, stabilize quality, and make energy consumption more controllable, while also leaving room for future capacity expansion. Whether it's a vacuum precooler, a food vacuum quick-cooler, or a freeze dryer, the exterior of the chamber needs to be reinforced with steel ribs during operation to withstand the enormous external pressure generated during vacuuming and ensure long-term safe and stable operation of the chamber. Because the enclosure is reinforced from the outside, the bottom of the equipment usually has a certain structural height, which leads to: The effective loading height inside the container will naturally be higher than the workshop floor. If the equipment is placed directly on the ground, goods need to be "lifted or climbed" when entering or leaving the container, which is not only inconvenient to operate, but also increases the labor intensity and affects loading and unloading efficiency, especially when using trolleys, pallets or forklifts. Therefore, in actual engineering layout, the following practices are generally adopted: 👉A partial ground depression (equipment pit) design is implemented at the equipment installation location The goods were pushed horizontally into the container. Pallet trucks and material carts can enter and exit without steps. Reduce the risks of manual handling Improve overall work efficiency and safety This sunken installation method has become the standard engineering configuration for vacuum precoolers and vacuum rapid coolers. Engineering schematic diagram description The outer side of the enclosure is reinforced. The floor inside the enclosure is higher than the equipment foundation. Achieving ground levelness between the inner and outer surfaces through ground subsidence. Actual project layout reference Drawings/photographs may include the following: Front view of vacuum precooler/vacuum rapid cooler A sinkhole is set up in front of the equipment. Push the trolley or pallet directly into the container. There is no height difference between the ground and the inside of the container. Engineering recommendations Sinking depth: typically 80–150 mm (depending on the model) The pit needs to be properly prepared: water proof; drain; Anti-corrosion Reserve space in advance during the civil engineering phase to avoid increased costs associated with later modifications. |
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