Vacuum Cooler For Cooked Food

Vacuum Cooler For Cooked Food

The vacuum rapid cooling equipment innovatively adopts a two-stage cooling technology combining “natural cooling + mechanical refrigeration.” During the high-temperature stage, it utilizes natural cooling sources for pre-cooling, and then switches to mechanical refrigeration for powerful deep cooling during the low-temperature stage. This ensures excellent cooling performance while achieving green and energy-saving operation. It is an ideal choice for various high-temperature cooked foods such as rice, fast food, bread, and braised meat to quickly pass through the temperature danger zone

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Vacuum Cooler For Cooked Food

1. Pre-cooling Temperature: From 100°C down to 2°C

2. Batch Capacity: 50 ~ 500 kg (Customizable)

3. Cooling Time: 3 ~ 25 minutes (Adjustable)

4. Vacuum Chamber Dimensions: Customized based on food type and batch size

5. Loading Method: Trolley / Cart loading

6. Vacuum System: Dry vacuum pump evacuates to ambient saturation pressure, then switches to rotary vane pump to reach saturation pressure corresponding to 2°C

7. Refrigeration System: Main unit equipped with Emerson (Copeland) scroll compressor, USA

8. Cooling Method: Water-cooled

9. Chamber Door Type: Manual door / Sliding door

10. Applications: Ideal for central kitchens, food processing plants, fresh food factories, prepared meal facilities, fast-food distribution centers, hotel catering centers, and meal preparation centers for transportation hubs (aviation, railway, etc.)

Main Components of Vacuum Rapid Cooling Equipment:

1.Vacuum chamber

The vacuum chamber is constructed from food-grade 304 stainless steel welding. The structural frame is integrally welded with carbon steel, and the exterior is clad in 304 stainless steel sheets, as illustrated in the diagram below:

2.Vacuum system

The primary pump employs a dry pump, while the secondary pump utilizes rotary vane oil pumps from Busch, Leybold, or Rietschle (Germany). A specially customized design prevents vacuum pump oil emulsification

3.Refrigeration system

The system utilizes a USA Emerson scroll compressor as the main refrigeration unit. The high-temperature stage employs natural cooling sources with direct heat exchange of the working fluid, offering high heat exchange efficiency and rapid cooling speed. The low-temperature stage uses mechanical refrigeration for cooling. The core component, the cold trap (water vapor trap) , is manufactured using a hot-dip galvanizing process, ensuring durability and effective water vapor capture

4.Control System

Controlled by PLC + touch screen, featuring a user-friendly interface, one-touch start, and fully automatic operation.

Customized Solutions for Your Specific Needs

We offer comprehensive customization services based on your specific requirements, including:

  • Food Type: Various high-temperature cooked foods
  • Pre-cooling Parameters: Target temperature, cooling time, batch capacity
  • Cooling Method: Air cooling / Water cooling
  • Equipment Configuration: Integrated / Split
  • type Door Type: Manual door / Sliding door
  • Electrical Specifications: 50Hz / 60Hz

Please feel free to contact us anytime—we are dedicated to providing you with the best service

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