CVF-100W-L Food Vacuum Rapid Cooler — 100kg/batch Water-Cooled Low-Temp Model

CVF-100W-L is a water-cooled low-temperature food vacuum cooler with a 100kg batch capacity. Hot cooked food straight from the wok drops from 80~90°C to 0~8°C in 20~30 minutes. The chamber has a net volume of 0.7m³ and internal dimensions of L1000×W700×H1000mm, fitted with a 4.6kW compressor and a Leybold rotary vane pump. The discharge temperature falls directly within the cold storage range, so the product can go straight to portioning, vacuum packaging or temporary cold storage.

Where it is used

A 100kg batch suits workshops with small-to-medium output and frequent product changeovers: one pot out, one cart in, with no need to accumulate a large batch before starting the machine.

How cooling works

Vacuum cooling relies on the moisture in the product itself evaporating under low pressure and carrying away latent heat. Heat is released from the centre and the surface at the same time, so the outer layer does not dry and harden first while the centre stays hot.

Moisture in the chamber is mainly condensed and removed by the water catcher; the rotary vane pump only draws off residual moisture and non-condensable gases, so the pump oil does not emulsify easily and the pumping speed stays stable. The water catcher is continuously cooled by the refrigeration system, which is the precondition for running shift after shift, not an optional item. A 100kg batch has a limited moisture load, so a single-stage rotary vane pump with a water catcher is sufficient; no water ring pump is needed at this capacity.

Technical parameters

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

For the same capacity, the A or E version can be selected to suit site conditions; dimensions and auxiliary power vary accordingly and are confirmed per order.

Main configuration list

Why choose it

Capacity matches small-batch, multi-variety production. One cart of 100kg, one cycle of 20~30 minutes; allowing for loading and unloading, about two batches per hour, so several varieties can be processed in one shift without mixing different products in one run just to make up a batch.

Discharge goes directly into the cold storage range. Product at 0~8°C can be portioned, packed or stored immediately; it does not linger in the 10~60°C range, which reduces both hygiene risk and the load on downstream cold storage.

Water-cooled configuration is more stable in hot seasons. Condensing temperature is less affected by ambient temperature; when workshop temperatures are high in southern summers, cooling capacity decays less than with air-cooled models, making continuous production periods more controllable.

Small footprint, easy loading and unloading. The chamber interior is 1 metre high, so carts are pushed in and out directly, with no hoisting or basket tipping; the main unit footprint is confirmed according to the site layout and fits small workshops.

Controllable moisture loss. Moisture loss during vacuum cooling is generally 3~5%, and typically 1.8~2.5% for braised products and cooked food; the specific curve is set after trial cooling according to product moisture content and piece shape. The pressure drop rate and air-admission points are set in segments on the touch screen, which is the main means of controlling moisture loss.

FAQ

Is 100kg the weight of a fully loaded chamber?

100kg is the batch load calculated from common baskets and cart arrangements for cooked food; 0.7m³ is the net chamber volume. Actual loading varies with product form, packaging method and basket size; the loading plan is confirmed with the product before ordering.

Does 20~30 minutes cover loading to unloading, or only evacuation?

It is the complete cycle: loading, evacuation, cooling, holding, vacuum breaking and unloading are all included. Ambient temperature, loading temperature and product thickness affect the actual time; thick pieces, bone-in products and densely stacked products fall at the upper end of the range.

Why is this unit not fitted with a water ring pump?

A 100kg batch has a limited moisture load in the chamber; the rotary vane pump reaches working vacuum in about 4~5 minutes, and the water catcher is sufficient to condense the water vapour, so the pump oil does not emulsify quickly. The two-stage configuration of water ring pump plus rotary vane pump is used on models of several hundred kilograms and above, where the moisture load in the high-temperature stage is large and the water ring pump must handle it first.

What is the approximate moisture loss?

Overall vacuum cooling moisture loss is 3~5%, and typically 1.8~2.5% for braised products and cooked food, varying with moisture content, piece shape and end temperature. Bakery products have low moisture content and their moisture loss range is calculated separately; the curve must be determined by trial cooling for each product.

Is a cooling tower mandatory?

The W type requires a cooling tower or connection to plant circulating cooling water; the condensing heat is carried away by water, and the cooling tower and water pump account for about 1.85kW. Where no cooling water is available on site, the A type air-cooled or E type evaporative-cooled version of the same capacity can be selected, at the cost of different dimensions and installation location, which must be confirmed in advance.

Provide us with the product form, batch weight, loading and discharge temperatures and shift rhythm, and we will calculate the chamber and refrigeration configuration according to site conditions. You can also view other capacity ranges in the food vacuum cooler series, use the selection assistant for a preliminary match, or contact us for a configuration plan and lead time.