จากอุณหภูมิปรุงสุกถึงอุณหภูมิบรรจุภัณฑ์ที่ปลอดภัยในไม่กี่นาที — ไม่ใช่ชั่วโมง เป็นไปตามมาตรฐาน HACCP
ภาพรวม
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. Rapid cooling helps reduce the time food spends in temperature ranges favorable to microbial growth. 6–8× faster than conventional cold room cooling.
⚠️ Equipment performance does not replace the customer’s HACCP procedures or local food-safety requirements.
หลักการทำงาน
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.
รุ่นผลิตภัณฑ์
รุ่น
ความจุ
เวลาทำความเย็น (90°C→10°C)
กำลังไฟฟ้า
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
มีให้เลือกทั้งแบบระบายความร้อนด้วยอากาศ น้ำ และแบบระเหย
📋 CVF-100A-L
📋 CVF-200A-L
📋 CVF-300W
📋 CVF-500W-L
CVF-100A-L เครื่องทำความเย็นอาหารสุญญากาศ — 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
CVF-200A-L เครื่องทำความเย็นอาหารสุญญากาศ — 200 kg/Batch ✕
🔧 Technical Specifications
Parameter Value Model CVF-200A-L Batch Capacity 150–200 kg Cooling Time (90→8°C) 20-30 min Final Temperature 0–8°C Ultimate Vacuum ≤600 Pa Chamber Volume 1.2 m³ Refrigeration Capacity 35 kW (30,000 kcal/h) Compressor Power 7.5 kW Vacuum Pump Power 2.2 kW Vacuum Pump Leybold (Germany) Cooling Tower + Pump 2.8 kW Total Installed Power 12.5 kW Weight Loss Rate 2–4% Chamber Material SUS304 Stainless Steel Chamber Internal L1200 × W800 × H1200 mm External Dimensions L2500 × W1500 × H1900 mm Machine Weight 2,200 kg Power Supply 3P-380V-50Hz Certifications CE
⚙️ Standard Configuration
Component Brand Origin Refrigeration System Danfoss Denmark Compressor Bitzer Germany 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 2–4% vs 5–10% for air blast 🧪 Quality Even cooling from inside out, no surface drying 🔋 Energy 12.5 kW per batch, short cycle time reduces total energy
CVF-300W-L เครื่องทำความเย็นอาหารสุญญากาศ — 300 kg/Batch ✕
🔧 Technical Specifications
Parameter Value Model CVF-300W-L (Water-Cooled, Low Temp)Batch Capacity 300 kg Chamber Volume 2.16 m³ Cooling Time (90→8°C) 20-30 min Final Temperature 0–8°C Ultimate Vacuum ≤600 Pa Refrigeration Capacity 70 kW (60,000 kcal/h) Compressor Bitzer 4DC-6.2-30S, 15 kW Vacuum Pump Leybold SV300B, 5.5 kW Total Installed Power 20.95 kW Weight Loss Rate 1.5–2.5% Condensate Catcher 2 × 12 m² (dual, alternating defrost) Chamber Material SUS304 Stainless Steel Overall Dimensions 2800 × 2000 × 2300 mm Machine Weight 4,800 kg Power Supply 380V/50Hz/3P or 415V/60Hz/3P Cooling Water Required 3–5 m³/h @ 10–15°C Certifications CE / CSA
⚙️ Standard Configuration
Component Specification Brand Compressor Semi-hermetic piston, 15 kW Bitzer 4DC-6.2-30S (Germany) Vacuum Pump Rotary vane, 5.5 kW, 50 L/s Leybold SV300B (Germany) Condensate Catcher Shell-and-tube, 12 m² × 2 Yuanxian KMSEV-12 Condenser Water-cooled shell-and-tube United UKW014A Expansion Valve Electronic, TES5-10 Danfoss (Denmark) PLC Controller FX3U-64MT Mitsubishi (Japan) HMI Touchscreen 7-inch Weintek cMT3071 (Taiwan) Electrical Cabinet IP54, with VFD LS Electric (South Korea) Pressure Sensors Vacuum + Refrigeration Danfoss / Wika (Switzerland) Safety Valves Mechanical + Electronic Danfoss KP5
🍲 Applications
Application Typical Products Cooling Central Kitchens Prepared meals, meal kits, bulk dishes 85→4°C Cooked Meat Braised beef, stewed chicken, sausage 90→0°C Bakery & Pastry Bread loaves, cakes, mooncakes 85→8°C Prepared Food Factories Frozen entrées, vacuum-packaged meals 90→8°C Halal Food Halal-certified cooked meats 90→4°C Seafood Cooked shrimp, crab, shellfish 85→2°C Sous-Vide Vacuum-packaged cooked proteins 85→2°C Food Service Supply Airline catering, meal assembly 85→4°C
CVF-500W-L เครื่องทำความเย็นอาหารสุญญากาศ — 500 kg/Batch ✕
🔧 Technical Specifications
Parameter Value Model CVF-500W-L (Water-Cooled, Low Temp)Batch Capacity 500 kg Chamber Volume 3.96 m³ Cooling Time (90→8°C) 15–30 min Final Temperature 0–8°C Ultimate Vacuum ≤600 Pa Refrigeration Capacity 110 kW (81,700 kcal/h) Compressor Bitzer 6-cylinder, 30 kW Vacuum Pump Leybold SV630B, 7.5 kW Total Installed Power 40 kW Weight Loss Rate 1.5-2.5% Condensate Catcher 2 × 12 m² (dual, alternating defrost) Chamber Material SUS304 Stainless Steel Overall Dimensions 3500 × 2200 × 2500 mm Machine Weight 6,500 kg Power Supply 380V/50Hz/3P or 415V/60Hz/3P Cooling Water Required 5-8 m³/h @ 10-15°C Certifications CE / CSA
⚙️ Standard Configuration
Component Specification Brand Compressor Semi-hermetic piston, 30 kW Bitzer (Germany) Vacuum Pump Rotary vane, 7.5 kW Leybold SV630B (Germany) Condensate Catcher Shell-and-tube, 12 m² × 2 Yuanxian KMSEV-12 Condenser Water-cooled shell-and-tube United UKW020A Expansion Valve Electronic, TES5-12 Danfoss (Denmark) PLC Controller FX3U-80MT Mitsubishi (Japan) HMI Touchscreen 10-inch Weintek cMT3107 (Taiwan) Electrical Cabinet IP54, with VFD LS Electric (South Korea) Pressure Sensors Vacuum + Refrigeration Danfoss / Wika (Switzerland) Safety Valves Mechanical + Electronic Danfoss KP5
🍲 Applications
Application Typical Products Cooling Central Kitchens Prepared meals, meal kits, bulk dishes 85→4°C Cooked Meat Braised beef, stewed chicken, sausage 90→0°C Bakery & Pastry Bread loaves, cakes, mooncakes 85→8°C Prepared Food Factories Frozen entrées, vacuum-packaged meals 90→8°C Halal Food Halal-certified cooked meats 90→4°C Seafood Cooked shrimp, crab, shellfish 85→2°C Sous-Vide Vacuum-packaged cooked proteins 85→2°C Food Service Supply Airline catering, meal assembly 85→4°C
Key Technical Features
Dual-Stage Vacuum System
Stage
Equipment
Function
Temp Range
Time
Stage 1 Water ring pump (2BV series)
Rough vacuum + absorbs high-temp steam
90°C → 50°C
3–5 min
Stage 2 Rotary vane pump + cold trap
Fine vacuum to ≤600 Pa + vapor capture
50°C → target
10–25 min
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
ต้องทดลองตามผลิตภัณฑ์; ขนมปังอาจสูญเสีย 5% ขึ้นไปและยุบตัว เลือกกับดักความชื้นเพิ่มความชื้นได้
✅ 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
Spare parts
Genuine parts, long-term supply
Get a Quote →
🔗 Related Trading Products: Food Processing Equipment · LN2 Quick Freezing · Cold Storage Units
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