Food Vacuum Cooler

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. Rapid cooling helps reduce the time food spends in temperature ranges favorable to microbial growth. 6–8× faster than conventional cold room cooling.

⚠️ Equipment performance does not replace the customer’s HACCP procedures or local food-safety requirements.

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.

Model Range

Model	Capacity	Cooling Time (90°C→10°C)	Power
CVF-50	25-50 kg	5-8 min	4.5 kW
CVF-100	50-100 kg	6-10 min	5.5 kW
CVF-100A-L 🔍	100 kg	20-30 min	7.5 kW
CVF-200A-L 🔍	150-200 kg	20-30 min	12.5 kW
CVF-300W 🔍	200-300 kg	8-12 min	7.5 kW
CVF-500	300-500 kg	10-15 min	11 kW
CVF-500W-L 🔍	500 kg	15–30 min	110 kW
CVF-1000	600-1000 kg	12-18 min	15 kW

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

Cooling Curve

Cooling performance depends on product, batch size and initial temperature. Typical measured results for the CVF series:

Product	Initial	Target	Typical Time
Cooked beef brisket	90°C	10°C core	10–15 min
Bread / baked goods	85°C	20°C	6–10 min
Cooked vegetables	90°C	10°C	8–12 min

The steepest temperature drop occurs in the first 3–5 minutes as surface moisture evaporates rapidly, passing the HACCP danger zone (60°C → 10°C) in 3–5 minutes.

⚠️ Representative curves are available from our engineering team for your specific product and batch. Request a cooling test with your own product sample.

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

Optional Configuration

• Water-cooled or evaporative condenser (vs standard air-cooled)
• 220V/60Hz, 380V/60Hz or 600V/60Hz electrical configuration
• Stainless steel chamber (304) for high-hygiene facilities
• Automated door (hydraulic or sliding) for large models
• Data logging and HACCP temperature recording
• CIP wash-down package for central kitchens
• Heat recovery from condenser for hot water supply

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

Installation Requirements

Item	Requirement
Power Supply	380V / 50Hz / 3P (or 415V / 480V / 60Hz on request)
Floor Space	Chamber + condenser + control cabinet, allow 1m access on all sides
Foundation	Level concrete floor, load capacity per machine weight (see model spec)
Cooling Water (water-cooled models)	5-8 m³/h @ 10-30°C, with inlet filter
Drain	Floor drain near chamber for cleaning and defrost water
Ventilation	Air-cooled models: keep 1m clearance around condenser for airflow
Installation Service	Remote video guidance included; technician dispatch within 2 days of arrival

FAQ

How long does it take to cool 90°C food to 10°C? For a standard cycle, 6-18 minutes depending on batch size and product type. A CVF-1000 handling 600-1000 kg reaches 10°C in 12-18 minutes.

Does vacuum cooling dry out the food? No. Water loss is typically 1.5-3.0% for cooked meat and 3-5% for bakery. The vacuum cycle is controlled to evaporate only surface moisture; cooling to 15°C instead of 10°C reduces water loss further.

Which products are suitable? Cooked meat, prepared meals, soups, sauces, rice and pasta, bakery semi-finished goods, cooked seafood. Products with very low surface moisture (dry snacks, pure fats, eggs, mousse) are not recommended for vacuum cooling.

Do I need a cold room after cooling? Yes. The vacuum cooler brings product to packaging temperature quickly; a cold room keeps it there. Some operators cool to 15°C in the vacuum unit and finish to 10°C in the cold room to reduce water loss.

Is the machine HACCP compliant? The cooler is designed to pass food through the HACCP danger zone quickly. Final compliance depends on the customer’s own HACCP procedures and local food-safety requirements.

Get a Quote →

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🔗 Related Trading Products: Food Processing Equipment · LN2 Quick Freezing · Cold Storage Units