From cooking temperature to safe packaging temperature in minutes — not hours. HACCP compliant.
Overview
Cools hot food from 80~90°C to 10°C in under 10 minutes — passing the HACCP danger zone (60°C→10°C) in just 3-5 minutes, virtually eliminating bacterial growth. 6–8× faster than conventional cold room cooling.
How It Works
The food vacuum cooler uses evaporative cooling under reduced pressure. Water in the food evaporates instantly at low pressure, absorbing latent heat from the food’s core and surface simultaneously. Cooling is driven by the food’s own moisture evaporation — not by external cold air — resulting in uniform cooling with no surface hardening.
Model Range
Model
Capacity
Cooling Time (90°C→10°C)
Power
CVF-50
25-50 kg
5-8 min
4.5 kW
CVF-100
50-100 kg
6-10 min
5.5 kW
CVF-100A-L 🔍
100 kg
20-30 min
7.5 kW
CVF-200A-L 🔍
150-200 kg
20-30 min
12.5 kW
CVF-300W 🔍
200-300 kg
8-12 min
7.5 kW
CVF-500
300-500 kg
10-15 min
11 kW
CVF-500W-L 🔍
500 kg
15~30 min
110 kW
CVF-1000
600-1000 kg
12-18 min
15 kW
Air-cooled, water-cooled, and evaporative condenser configs available.
CVF-100A-L Food Vacuum Cooler — 100 kg/Batch
🔧 Technical Specifications
Parameter
Value
Model
CVF-100A-L
Batch Capacity
100 kg
Cooling Time (90→8°C)
20–30 min
Final Temperature
0–8°C
Ultimate Vacuum
≤600 Pa
Chamber Volume
0.7 m³
Refrigeration Capacity
22 kW (19,000 kcal/h)
Compressor Power
4.6 kW
Vacuum Pump Power
1.5 kW
Vacuum Pump
Leybold (Germany)
Cooling Tower + Pump
1.85 kW
Total Installed Power
7.5 kW
Weight Loss Rate
2–5%
Chamber Material
SUS304 Stainless Steel
Chamber Internal
L1000 × W700 × H1000 mm
External Dimensions
L2200 × W1300 × H1750 mm
Machine Weight
1,500 kg
Power Supply
3P-380V-50Hz
Certifications
CE
⚙️ Standard Configuration
Component
Brand
Origin
Refrigeration System
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
7.5 kW per batch, short cycle time reduces total energy
Parallel configuration with independent control. The water ring pump’s circulating water naturally acts as Stage 1 vapor trap — no additional water heat exchanger needed.
Cold Trap Configuration
Configuration
Application
Description
Single cold trap, single-stage
Standard
Water ring pump handles Stage 1 capture
Dual cold trap (alternating)
Continuous production >4h
One works while other defrosts
Two-stage cold trap (serial)
No water ring pump
Stage 1 water-cooled + Stage 2 refrigerant
Defrost methods: Hot gas defrost (recommended) / Electric heating / Water spray
Refrigeration System
Component
Configuration
Compressors
BITZER (Germany) / Copeland Scroll (USA)
Condenser
Air-cooled / Water-cooled / Evaporative (selected by region)
Evaporator temp
–5 to –15°C
Refrigerant
R404A / R448A
Key Suppliers
Component
Brand
Compressors
BITZER / Copeland
Vacuum pumps
Datong / Zhongde / Feilu; Leybold (optional)
Electrical controls
LS (Korea)
Touch screen
Weintek (Taiwan)
Water pumps
Zhongde / Feilu
Applicable Food Products
Category
Typical Products
Performance
✅ Cooked Meat
Braised beef, roast chicken, duck, pork trotters
Uniform cooling, good texture
✅ Prepared Meals / Central Kitchen
Braised pork, curry, stews, meal kits
Batch cooling without bottleneck
✅ Bakery Semi-Finished
Bread, wrapped toast, mooncakes
No crust cracking, 0.8–1.8% water loss
✅ Poultry Processing
Roast chicken, duck, sausages, ham
Danger zone <10 min crossing
✅ Seafood
Cooked shrimp, crab sticks, fish balls
Rapid freshness preservation
✅ Rice/Pasta
Rice, noodles, dumpling semi-products
Even cooling, no sticking
❌ NOT Suitable
Cakes, puff pastry, pure fats, eggs, mousse
Vacuum destroys structure
Water Loss Control
Food Type
Typical Water Loss
Control Method
Cooked Meat
1.8–2.5%
Multi-stage vacuum curve
Bakery
3.0–5.0%
Controlled vacuum ramp-up
Meat/Poultry
1.5–2.0%
Optimized endpoint (15°C recommended)
Prepared Meals
2.0–2.8%
Adjusted by moisture content
💡 Recommended strategy: Cool to 15°C rather than 10°C — reduces water loss. Post-vacuum cold room cooling to 10°C adds nearly no extra water loss.
Application Cases
🥩 Cooked Meat Processing
90°C → 4°C in 20-30 min (CVF-300)
Water loss 1.8–2.5%, 4–6 batches per shift vs. 1–2
Shelf life extended 3–5 days
🍱 Central Kitchen
85°C → 6°C in 15–25 min (CVF-500)
Water loss 2.0–2.8%
Bottleneck eliminated — cooling no longer limits line speed
🥖 Bakery Chain
80°C → 10°C in 10–20 min
Water loss 3–5%, no surface cracking
Monthly output: 80 → 200 tonnes
After-Sales Service
Item
Details
Warranty
1 year (wear parts excluded), lifetime technical support
Fault response
Solution in 8h → on-site arrival within 72h
Installation
Remote video guidance; technician dispatched within 2 days of arrival