Food Vacuum Cooler

From cooking temperature to safe packaging temperature in minutes — not hours. HACCP compliant.

Overview

Cools hot food from 80~90°C to 10°C in under 10 minutes — passing the HACCP danger zone (60°C→10°C) in just 3-5 minutes, virtually eliminating bacterial growth. 6–8× faster than conventional cold room cooling.

How It Works

The food vacuum cooler uses evaporative cooling under reduced pressure. Water in the food evaporates instantly at low pressure, absorbing latent heat from the food’s core and surface simultaneously. Cooling is driven by the food’s own moisture evaporation — not by external cold air — resulting in uniform cooling with no surface hardening.

Hot food 80~90°C
       │
       ▼
┌─────────────────────┐
│   Vacuum Chamber     │
│   ≤600 Pa pressure   │
└──────┬──────────────┘
       │ Parallel dual-stage vacuum
  ┌────┴────┐
  ▼         ▼
┌────────┐ ┌────────────────┐
│Water   │ │Cold trap →      │
│ring    │ │Rotary vane pump │
│pump    │ │Fine vacuum +    │
│Rough   │ │vapor capture    │
│90→50°C │ │50°C→target temp│
└────────┘ └────────────────┘

Model Range

Model	Capacity	Cooling Time (90°C→10°C)	Power
	CVF-50	25-50 kg	5-8 min
	CVF-100	50-100 kg	6-10 min
		CVF-100A-L 🔍	100 kg
		CVF-200A-L 🔍	150-200 kg
		CVF-300W 🔍	200-300 kg
	CVF-500	300-500 kg	10-15 min
		CVF-500W-L 🔍	500 kg
	CVF-1000	600-1000 kg	12-18 min

Air-cooled, water-cooled, and evaporative condenser configs available.

Key Technical Features

Dual-Stage Vacuum System

Stage	Equipment	Function	Temp Range	Time
Stage 1	Water ring pump (2BV series)	Rough vacuum + absorbs high-temp steam	90°C → 50°C	3–5 min
Stage 2	Rotary vane pump + cold trap	Fine vacuum to ≤600 Pa + vapor capture	50°C → target	10–25 min

Parallel configuration with independent control. The water ring pump’s circulating water naturally acts as Stage 1 vapor trap — no additional water heat exchanger needed.

Cold Trap Configuration

Configuration	Application	Description
Single cold trap, single-stage	Standard	Water ring pump handles Stage 1 capture
Dual cold trap (alternating)	Continuous production >4h	One works while other defrosts
Two-stage cold trap (serial)	No water ring pump	Stage 1 water-cooled + Stage 2 refrigerant

Defrost methods: Hot gas defrost (recommended) / Electric heating / Water spray

Refrigeration System

Component	Configuration
Compressors	BITZER (Germany) / Copeland Scroll (USA)
Condenser	Air-cooled / Water-cooled / Evaporative (selected by region)
Evaporator temp	–5 to –15°C
Refrigerant	R404A / R448A

Key Suppliers

Component	Brand
Compressors	BITZER / Copeland
Vacuum pumps	Datong / Zhongde / Feilu; Leybold (optional)
Electrical controls	LS (Korea)
Touch screen	Weintek (Taiwan)
Water pumps	Zhongde / Feilu

Applicable Food Products

Category	Typical Products	Performance
✅ Cooked Meat	Braised beef, roast chicken, duck, pork trotters	Uniform cooling, good texture
✅ Prepared Meals / Central Kitchen	Braised pork, curry, stews, meal kits	Batch cooling without bottleneck
✅ Bakery Semi-Finished	Bread, wrapped toast, mooncakes	No crust cracking, 0.8–1.8% water loss
✅ Poultry Processing	Roast chicken, duck, sausages, ham	Danger zone <10 min crossing
✅ Seafood	Cooked shrimp, crab sticks, fish balls	Rapid freshness preservation
✅ Rice/Pasta	Rice, noodles, dumpling semi-products	Even cooling, no sticking
❌ NOT Suitable	Cakes, puff pastry, pure fats, eggs, mousse	Vacuum destroys structure

Water Loss Control

Food Type	Typical Water Loss	Control Method
Cooked Meat	1.8–2.5%	Multi-stage vacuum curve
Bakery	3.0–5.0%	Controlled vacuum ramp-up
Meat/Poultry	1.5–2.0%	Optimized endpoint (15°C recommended)
Prepared Meals	2.0–2.8%	Adjusted by moisture content

💡 Recommended strategy: Cool to 15°C rather than 10°C — reduces water loss. Post-vacuum cold room cooling to 10°C adds nearly no extra water loss.

Application Cases

🥩 Cooked Meat Processing

• 90°C → 4°C in 20-30 min (CVF-300)
• Water loss 1.8–2.5%, 4–6 batches per shift vs. 1–2
• Shelf life extended 3–5 days

🍱 Central Kitchen

• 85°C → 6°C in 15–25 min (CVF-500)
• Water loss 2.0–2.8%
• Bottleneck eliminated — cooling no longer limits line speed

🥖 Bakery Chain

• 80°C → 10°C in 10–20 min
• Water loss 3–5%, no surface cracking
• Monthly output: 80 → 200 tonnes

After-Sales Service

Item	Details
Warranty	1 year (wear parts excluded), lifetime technical support
Fault response	Solution in 8h → on-site arrival within 72h
Installation	Remote video guidance; technician dispatched within 2 days of arrival
Spare parts	Genuine parts, long-term supply

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