CVF-1000W-N Food Vacuum Rapid Cooler — 900kg/batch Ambient Holding Type

CVF-1000W-N is a water-cooled, ambient-temperature holding food vacuum cooler with a single-batch capacity of 900kg. Hot food drops from 90°C to 20~30°C in 15~25 minutes, and the discharge temperature is suitable for direct packaging, portioning, or transfer to a cold store for further deep cooling. The chamber has a net volume of 12.8m³ and is equipped with a BITZER 34kW screw compressor and 211kW first-stage moisture-capture cooling capacity. The vacuum side uses a two-stage configuration of a water ring pump plus a rotary vane pump.

Where it is used

The N type is positioned to “cool to a transferable temperature,” not to pull the product all the way down to 0~10°C. It suits plants that cool first and then package, or cool first and then hand off to a cold store for deep cooling.

How cooling works

Vacuum cooling relies on the moisture in the food itself evaporating under low pressure and carrying away latent heat; it does not rely on cold air or refrigerant contacting the product. Heat is released from the center to the surface simultaneously, so there is no case where the outer layer hardens first while the center is still hot.

The circulating water of the water ring pump is itself the first-stage moisture catcher, handling the high-humidity, dusty high-temperature stage; the rotary vane pump only handles residual vapor and non-condensable gases, so the pump oil is not easily emulsified. The moisture catcher is supplied with cooling capacity by the refrigeration system, condensing vapor into liquid water, and the refrigerant carries the heat to the outdoor condenser — this is the prerequisite for long-term continuous operation of the equipment, not an option.

Technical parameters

Condensing method (differences between model suffixes A/W/E)

For the same capacity, the A or E version can be selected according to plant conditions; the specific configuration and external dimensions vary with the condensing method and are confirmed per order.

Main configuration list

Why choose it

Single-unit capacity matches medium and large production lines. At 900kg per batch and one cycle every 15~25 minutes, estimated at two batches per hour including loading and unloading, more than ten tons of cooked food can be processed in 8 hours, and the cooling step no longer limits the upstream pot output rate.

The discharge temperature falls within the packable range. Discharge at 20~30°C can go directly to cutting, vacuum packaging or binning for storage; the cold store only needs to handle subsequent deep cooling, and the instantaneous cooling load is much lower than putting a whole batch of hot product directly into storage.

The two vacuum stages have a clear division of work. The water ring pump handles the 90°C→50°C high-humidity stage, and the rotary vane pump only does fine pumping; pump oil life and pumping speed stability are both better than a single-stage rotary vane pump solution.

The moisture catcher has cooling capacity margin. The 211kW first-stage moisture-capture cooling capacity corresponds to a 900kg batch, so moisture capture does not become a bottleneck during continuous production; the moisture catcher and refrigeration system are supplied as a complete unit, and on site only water and power connections are needed.

The process curve is adjustable. Pressure drop rate and bleed points are set separately for different materials: cooked food keeps its texture, bakery products keep their crust, and the moisture loss rate curve is determined after trial cooling by product.

Installation conditions

Warranty and after-sales

The whole machine has a one-year warranty, excluding wear parts, with lifetime technical support. If the equipment malfunctions, a handling plan is provided within 2 hours, an engineer arrives on site within 24 hours, and the fault is cleared within 72 hours. A free on-site inspection is carried out once a year to check vacuum retention, door seals, valves and refrigeration system status.

FAQ

Does 900kg mean how much this chamber can hold?

900kg is the single-batch loading capacity estimated according to common baskets and trolley arrangements for cooked food. Actual loading varies with material form, packaging method and basket size; the chamber net volume of 12.8m³ is a fixed value, and the loading plan is confirmed before the order according to product form.

Why is the discharge temperature 20~30°C, not 0~10°C?

This is the positioning of the N type (ambient-temperature holding type): cool the product to a temperature at which it can be packaged and transferred, and leave the remaining deep cooling to the cold store. If the process requires discharge directly into the 0~10°C low-temperature range, the L type (low-temperature type) of the same capacity should be selected. The two types have the same chamber and vacuum system structure; the difference lies in the refrigeration configuration and process curve.

What is the approximate moisture loss rate?

For cooked food and braised products it is generally 1.8~2.5%, varying with moisture content, piece shape and end-point temperature; bakery products have low moisture content, so their moisture loss range is calculated separately and the curve needs to be determined by trial cooling by product. Cooling rate and bleed points can be set in sections on the touch screen, which is the main means of controlling moisture loss.

Is a cooling tower mandatory?

The W type must be equipped with a cooling tower or connected to plant circulating cooling water; the condensing heat must be carried away by water. If the plant has no cooling water conditions, the A type (air-cooled) or E type (evaporative cooling) of the same capacity can be selected; the trade-off is different footprint and external dimensions, and the installation location needs to be confirmed in advance.

Why use a water ring pump plus rotary vane pump instead of only a rotary vane pump?

At an inlet temperature of 90°C, the vapor volume in the chamber is very large. If a rotary vane pump directly pumps high-humidity gas, the pump oil emulsifies quickly, pumping speed drops, and the oil must be changed frequently. The water ring pump withstands high temperature and high humidity, first carrying away a large amount of vapor and completing rough pumping; when the load drops, it switches to the rotary vane pump for fine pumping, each stage doing its own job. In between, the moisture catcher must condense the vapor, otherwise the vacuum pump would likewise not withstand it.

When selecting a model, provide the product form, single-batch weight, inlet/outlet temperatures and shift production rhythm, and we will calculate the chamber volume and refrigeration configuration according to actual working conditions; you can also view other capacity ranges in the food vacuum cooler series, or use the selection assistant for preliminary matching. Contact us for a configuration plan and delivery time.