[Case Study] In-Depth Application of CVF-3000W Fruit and Vegetable Vacuum Precooler at a Fruit and Vegetable Processing Enterprise in East China
Release Date: 2026-06-18 | Topic: T9 Application Technology Analysis of Fruit and Vegetable Vacuum Precoolers
I. Customer Background (10%)
A large fruit and vegetable collection and distribution center in East China (daily processing capacity 50โ80 tons) specializes in vegetables supplied to Hong Kong and high-end supermarket distribution. Its main categories include leafy vegetables such as lettuce, spinach, leaf lettuce, and baby bok choy. The company faces two core pain points:
- Precooling efficiency bottleneck: Traditional cold-room precooling requires 4โ6 hours. During peak harvest periods, a large quantity of vegetables cannot be processed in time, and slow dissipation of field heat causes a shelf-life loss of 2โ3 days.
- Persistently high loss rate: In high-temperature summer seasons, the rate of dehydration, wilting, and leaf yellowing in leafy vegetables caused by delayed precooling is as high as 12%~15%. After 4 months of on-site investigation and technical comparison, the company finally selected Yuanxian Machinery CVF-3000W Fruit and Vegetable Vacuum Precooler.
II. Equipment Configuration and Technical Parameters (30%)
Core Configuration
| Item | Parameter |
|---|---|
| Equipment Model | CVF-3000W (6-pallet vacuum precooler) |
| Batch Processing Capacity | 3,000 kg/batch (approx. 6 pallets) |
| Refrigeration System | Bitzer compressor, R404A refrigerant |
| Condensation Method | Water-cooled (East China has abundant water resources) |
| Vacuum System | Rotary vane vacuum pump 15kW * Roots pump 7.5kw |
| Ultimate Vacuum | โค600 Pa |
| Control System | LS (South Korea) microcomputer + Weinview touch screen |
| Power Supply Specification | 380V/50Hz/3P |
Refrigeration System Parameters
| Metric | Data |
|---|---|
| Cooling Capacity | 165 kW (142,000 kcal/h) |
| Evaporating Temperature | -5โ~-10โ |
| Condensing Temperature | 40โ (water-cooled) |
| Refrigerant | R404A, charge approximately 35 kg |
Vacuum System Parameters
| Metric | Data |
|---|---|
| Pumping Speed | 180 mยณ/h |
| Working Vacuum | 400โ600 Pa |
| Cooling Time | 20โ30 minutes (depending on material variety) |
III. Actual Operating Data and Results (40%)
Cooling Effect Comparison (Taking Lettuce as an Example)
| Metric | Traditional Cold-Room Precooling | CVF-3000W Vacuum Precooling | Improvement |
|---|---|---|---|
| Cooling Time (25โโ4โ) | 4โ6 hours | 22โ28 minutes | โผ 92% |
| Water Loss Rate | 3%~5% | 1.2%~2.0% | โผ 60% |
| Energy Consumption per Batch | ~120 kWh | 42โ48 kWh | โผ 62% |
| Daily Processing Capacity | 4โ5 batches/day | 18โ22 batches/day | โฒ 340% |
Operating Data Sampling (Measured Continuously for 7 Days in May 2026)
| Date | Material | Inlet Temperature (โ) | Outlet Temperature (โ) | Time (min) | Water Loss Rate (%) | Energy Consumption (kWh) |
|---|---|---|---|---|---|---|
| 5/12 | Lettuce | 27.5 | 3.8 | 24 | 1.5 | 44.2 |
| 5/13 | Spinach | 28.2 | 4.1 | 26 | 1.8 | 46.8 |
| 5/14 | Leaf Lettuce | 26.8 | 3.5 | 22 | 1.2 | 42.0 |
| 5/15 | Lettuce | 29.1 | 4.0 | 25 | 1.6 | 45.5 |
| 5/16 | Spinach | 27.9 | 3.9 | 26 | 1.7 | 47.0 |
| 5/17 | Baby Bok Choy | 28.5 | 4.2 | 28 | 2.0 | 48.1 |
| 5/18 | Mixed | 27.3 | 3.6 | 23 | 1.4 | 43.5 |
Quality Improvement
- Extended Shelf Life: Extended from 3โ5 days with traditional precooling to 7โ10 days
- Increased Marketable Rate: Leaf integrity rate increased from 88% to 96%
- VC Retention Rate: After vacuum precooling, VC retention rate is 92%, while traditional precooling is only 78%
IV. Operational Feedback and Evaluation (20%)
Core Customer Feedback
“From loading to discharging takes less than half an hour. One machine matches the capacity of three previous precooling lines. Most importantly, quality has improved significantlyโHong Kong customers report that the freshness of leafy vegetables upon arrival at port is one grade higher than before.” โ Production Director of the company
Equipment Operating Stability
- During 8 months of continuous operation, failure rate < 1%
- The water-cooled system still maintains a condensing temperature of โค42โ in East China’s 35โ summer environment
- The control system supports one-touch start and 10 sets of material process parameter presets
V. Summary of Value Points
-
Efficiency Revolution: Completes precooling of room-temperature leafy vegetables in 22โ28 minutes, increases capacity by 340%, breaking the time bottleneck of traditional precooling
-
Quality Leap: Water loss rate is controlled within 2%, shelf life is doubled, and the marketable rate increases to 96%
-
Mature Technology: Bitzer compressor + LS electrical control + water-cooled system, stable operation year-round, failure rate < 1% Applicable Scenarios: Vegetable bases supplying Hong Kong, large vegetable collection and distribution centers, and processing enterprises with a daily processing capacity of over 30 tons of leafy vegetables.