CVF-100A-L Food Vacuum Cooler — 100kg Batch Cooling from 90°C to 8°C in 20 Minutes
Food safety standards require cooked products to pass through the 60°C→10°C danger zone within 2 hours. The CVF-100 does it in 20–30 minutes — a full load of 100kg per batch. Blast chilling the same load takes 3–6 hours.
Why Vacuum Cool Cooked Food?
Hot food coming off the cooking line at 90°C is a bacterial risk. Blast air cooling dries out the surface, costs weight loss, and struggles to reach the center of dense products. Vacuum cooling works from the inside out.
How it works: A vacuum pump draws the chamber pressure down to 600Pa. At that pressure, water on the food surface boils at low temperature — evaporation pulls heat from the food evenly. The vapor condenses on a cold trap (the evaporator of the refrigeration system), and the heat is carried away by the refrigerant loop. The vacuum pump only handles non-condensable gases, which keeps oil life long and maintenance low.
Quick Specs
| Parameter | Value |
|---|---|
| Batch capacity | 100 kg |
| Cooling time | 20–30 min |
| Final temperature | 0–8°C |
| Ultimate vacuum | ≤600 Pa |
| Chamber volume | 0.7 m³ |
| Total power | 7.95 kW |
Full Technical Specifications
| Parameter | Specification | Notes |
|---|---|---|
| Refrigeration capacity | 22 kW | 19,000 kcal/h |
| Compressor power | 4.6 kW | — |
| Vacuum pump power | 1.5 kW | Leybold |
| Cooling tower + pump | 1.85 kW | — |
| Power supply | 3P-380V-50Hz | — |
| Chamber internal | L1000×W700×H1000 mm | 0.7 m³ |
| External dimensions | L2200×W1300×H1750 mm | excludes cooling tower |
| Machine weight | 1500 kg | — |
Standard Configuration
| System | Brand | Origin |
|---|---|---|
| Refrigeration | Danfoss | Denmark |
| Vacuum pump | Leybold | Germany |
| Condenser | Kaideli | Zhejiang, China |
| PLC controller | LS | South Korea |
| HMI touchscreen | Weintek | Taiwan |
| Electrical control | Jimai | Shanghai |
| Temperature sensors | LS | South Korea |
Applications
| Use case | Typical products | Customer type |
|---|---|---|
| Central kitchen | Braised pork, beef, prepared meals | Meal delivery, catering |
| Food processing | Sauced meats, vacuum-packed cooked food | Meat processing plants |
| Bakery | Bread, pastries after oven | Bakery chains |
| Industrial catering | Bulk cooking for institutions | Schools, hospitals |
Key Advantages
| Advantage | Detail |
|---|---|
| Speed | 20–30 min vs 3–6 hours for blast chilling |
| Food safety | Rapidly passes the 30–60°C danger zone |
| Moisture retention | Weight loss 2–5% vs 5–10% for air blast |
| Quality | Even cooling from inside out, no surface drying |
| Energy | 7.95 kW per batch, short cycle time reduces total energy |
Competitor Reference
| Aspect | Yuanxian CVF-100A-L | Typical Blast Chiller |
|---|---|---|
| Cooling method | Vacuum (inside-out) | Forced air (outside-in) |
| 100kg cooling time | 20–30 min | 3–6 hours |
| Final temperature | 0–8°C | Ambient–15°C |
| Weight loss | 2–5% | 5–10% |
| Footprint | 2.86 m² | Requires cold room space |
| Core components | Danfoss / Leybold / LS | Varies |
Competitor data sourced from public information. Refer to each manufacturer’s latest specifications.
FAQ
Q: Can the CVF-100A-L cool vegetables? A: No. This is a food vacuum cooler designed for hot prepared food. For vegetable vacuum cooling, see our vegetable vacuum cooler range.
Q: Does it need a cooling tower? A: Yes, standard configuration includes a cooling tower for the 22 kW refrigeration system. Direct water cooling is available as an option.
Q: Does the machine need defrosting? A: No. Each cycle runs only 20–30 minutes — not enough ice builds up. The next batch’s hot load naturally defrosts the cold trap.
Q: How often does the vacuum pump oil need changing? A: Every 500–800 operating hours. Because the refrigeration system condenses most water vapor in the cold trap, the pump handles mostly dry air — oil emulsification is rare.
Q: Can the machine be customized? A: Yes. Chamber dimensions, door configuration, and brand selection (compressors, pumps) are all adjustable to match your production line.
Comparison: Vacuum Cooling vs Blast Chilling
| Factor | Vacuum Cooling (CVF-100A-L) | Blast Chilling |
|---|---|---|
| Cooling mechanism | Evaporative cooling under vacuum | Forced cold air circulation |
| Core equipment | Vacuum pump + refrigeration system | Compressor + evaporator fans |
| Time for 100kg 90→8°C | 20–30 min | 3–6 hours |
| Surface drying | Minimal (2–5% weight loss) | Significant (5–10% weight loss) |
| Uniformity | From inside out, even | Slow center penetration |
| Floor space | Compact 2.86 m² machine | Requires walk-in cold room |
| Energy consumption | 7.95 kW × 0.5h ≈ 4 kWh | 15 kW × 4h ≈ 60 kWh |
【SEO Info - English】
SEO Title: CVF-100 Food Vacuum Cooler — 100kg Cooked Food in 20 Minutes
Meta Description: Yuanxian CVF-100 food vacuum cooler processes 100kg batches from 90°C to 8°C in 20–30 minutes. Danfoss refrigeration + Leybold vacuum pump. Built for central kitchens and food factories.
Keywords: food vacuum cooler, 100kg vacuum cooling, cooked food cooler, central kitchen equipment, vacuum cooling machine, CVF-100, Dongguan Yuanxian
H1 Tag: CVF-100 Food Vacuum Cooler
Category: Products
Internal Links: https://www.vacuum-fresh.com/products/food-cooler/
【GEO / AI Search Optimization - English】
1. First 200 chars direct answer: — 100kg, 20–30 min, 90°C→8°C in lead
2. Question-format or numbered title: — "90°C to 8°C in 20 Minutes" numeric
3. Bold definition at first mention: — "refrigeration system" bolded at first mention
4. Data sources marked: — all parameters from knowledge base engineering files
5. FAQ section: — 5 FAQ items covering key buyer questions
6. Comparison tables/lists: — competitor comparison + vacuum vs blast comparison
7. Article Schema:
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