CVF-2000E-4P Fruit and Vegetable Vacuum Precooler (4 Pallet Positions / 2000kg)

CVF-2000E-4P is a 4-pallet vegetable vacuum pre-cooler with a batch capacity of 2,000kg. It cools ambient-harvested produce from 2530°C down to 28°C in 2535 minutes. Recommended final temperature is 24°C for leafy vegetables and 4~8°C for root vegetables. The effective volume of the chamber treatment zone is 16.8m³. The E suffix indicates an evaporative condenser. Ultimate vacuum ≤600Pa. Total installed power approximately 85.7kW. It is the mid-size tier in the vegetable vacuum cooler series, designed for high-frequency turnover at the production origin.

Where it is used

How cooling works

Vacuum pre-cooling uses the physical property that water boils at a lower temperature under low pressure: when the chamber pressure drops to ≤600Pa, moisture on the produce surface begins to evaporate at near 0°C. The latent heat of vaporization comes directly from the produce itself, and heat is carried away from the interior. The whole process has four stages.

The extracted water vapor is condensed into water at -10~-5°C by the water catcher (i.e., the evaporator of the refrigeration system) and does not enter the vacuum pump, so the pump oil does not emulsify. Related process descriptions can be found in the Technical Library.

Technical parameters

Quick specifications:

Full parameters:

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

For models with the same capacity tier and pallet count, A, W and E differ only in the condensing end configuration; the vacuum system and water catching capacity are the same.

Main configuration list

Why choose it

1. Batch capacity matches the origin rhythm. Single batch 2,000kg, pre-cooling 2535 minutes, plus about 10 minutes for loading and unloading, about 1012 batches per 8-hour working day, daily processing capacity about 20 tons.
2. A single-stage rotary vane pump reaches ≤600Pa. 2 Leybold SV300FB in parallel, total pumping speed 600m³/h, no water ring pump, and no Roots pump which provides no gain in this pressure range, making piping and energy consumption simpler.
3. The water catcher keeps water out of the vacuum pump. The 42m² water catcher is configured according to the water loss of 2,000kg leafy vegetables, with water catching capacity ≥80kg/batch, so pump oil does not emulsify and pump life is longer.
4. Fully automatic operation. LS PLC plus Weinview touch screen; vacuum pumping, cooling, holding and vacuum breaking follow the program; operators only need to select the program by category.

Installation conditions

• Site: Total length approx. 11m (including unit section, subject to final drawings); loading/unloading access and maintenance space must be reserved.
• Power: 380V / 50Hz / 3P, operating current approx. 153A, recommended 200A air circuit breaker.
• Media: The evaporative condenser requires nearby make-up water and circulating water drainage.
• Exhaust air: Evaporative condenser heat dissipation fan 2 × 1.5kW; the installation position must have unobstructed air intake.

Warranty and after-sales

One-year warranty for the whole machine; solution within 2 hours, on-site arrival within 24 hours, fault elimination within 72 hours; one free on-site visit per year; lifetime technical support.

FAQ

How much produce can CVF-2000E-4P process per day?

Based on 2,000kg per batch, pre-cooling 2535 minutes, and loading/unloading about 10 minutes, about 1.31.7 batches per hour; about 10~12 batches per 8-hour working day, daily processing capacity about 20 tons. Actual output is affected by category, loading density and manual rhythm.

What is the difference between vacuum pre-cooling and cold storage pre-cooling?

Vacuum pre-cooling relies on moisture on the produce surface evaporating under low pressure and absorbing heat, with heat carried away from the interior of the material; 2,000kg of leafy vegetables can be completed in 25~35 minutes. Cold storage pre-cooling relies on air convection heat exchange; the same batch usually takes more than ten hours and is prone to outer cooling while the interior remains warm. The two also differ in water loss performance; vacuum pre-cooling causes less surface damage to leafy vegetables.

What does model suffix E mean?

E stands for evaporative condenser, W stands for water-cooled (shell-and-tube condenser), and A stands for air-cooled. When the capacity tier and pallet count are the same, these three differ only in the condensing end configuration: choose W when circulating water or a cooling tower is available on site, choose A for water-scarce sites, and choose E when stable condensing temperature is desired with only a small amount of make-up water.

Why does this machine not use a Roots pump or water ring pump?

The target vacuum for vegetable pre-cooling is ≤600Pa. A single-stage rotary vane pump in parallel can reach this pressure; a Roots pump provides no gain in the ≤600Pa range; a water ring pump has an ultimate vacuum of about 3,300Pa, which cannot meet the pre-cooling requirement. Therefore this model uses 2 rotary vane pumps for direct pumping.

What is the water loss rate during pre-cooling?

The water loss rate of vegetable vacuum pre-cooling is generally controlled at 3~5%, depending on category, loading amount and final temperature; leafy vegetables tend to be higher and mushrooms lower. Humidity recovery inside the chamber and precise shutdown of the water catcher can reduce water loss.

To have the configuration checked against your daily processing capacity, produce categories and on-site power supply, leave your information on the Contact Us page.