公众号_食品速冷柜选型指南_20260806
> 主题：贸易产品完整篇 — 食品速冷柜（Blast Chiller）品类全系列对比
公众号_食品速冷柜选型指南_20260806
主题：贸易产品完整篇 — 食品速冷柜（Blast Chiller）品类全系列对比 日期：2026-08-06（周四） 数据来源：设备铭牌参数（OCR识别）、源鲜机械产品资料
【中文版】
标题：食品速冷柜怎么选？-45℃和-80℃两个档位，参数全对比
摘要
中央厨房、烘焙车间每天要冷却几百公斤熟食，柜式速冷设备怎么挑？本文把双柜式速冷柜（-45℃档）和-80℃速冻柜的参数逐项摆出来，对比传统冷库和真空速冷机的适用边界，帮你按产量、按温度需求选型。
关键词
食品速冷柜, 速冻柜, Blast Chiller, 熟食冷却, 中央厨房冷却设备, 快速降温, 源鲜机械
一、问题引入：冷却环节卡住了生产线
卤味出锅90℃，要降到10℃以下才能包装。等自然摊凉，一批货占地方不说，夏天放两个小时细菌数就上来了。很多食品厂把冷却这一步交给冷库，结果冷库门一开一关，库温波动，能耗也压不住。
冷却环节到底用哪种设备，先看两个数：每批多少公斤，要降到多少度。
二、速冷柜是什么
速冷柜（Blast Chiller）是带制冷系统的强制冷风冷却设备，没有真空系统。工作原理不复杂：压缩机驱动制冷循环，蒸发器降到-40℃，风机把冷风强制吹到食品表面，靠对流换热把热量带走。熟食、烘焙、肉类出锅后放进柜里，1~2小时降到目标温度。
源鲜目前实际在售的速冷柜是双柜式-45℃速冻柜（30盘推车式），配法国泰康（Tecumseh）压缩机，单柜内尺寸580×720×1430mm，两柜总容积1.194m³，内胆304不锈钢。铭牌实测参数如下表。
三、全系列参数对比表
3.1 双柜式速冷柜实测参数（-45℃档）
| 项目 | 参数 |
|---|---|
| 型号 | BRS 零下45°C 速冻柜（30盘推车式） |
| 单柜内尺寸（宽×深×高） | 580 × 720 × 1430 mm |
| 单柜容积 | 0.597 m³ |
| 两柜总容积 | 1.194 m³ |
| 整机外尺寸 | 1900 × 940 × 2150 mm |
| 柜内最低温度 | -45℃ |
| 蒸发温度 | -40℃ |
| 压缩机 | 法国泰康（Tecumseh），4.55 kW |
| 冷凝方式 | 风冷 |
| 内胆材质 | 304不锈钢 |
| 托盘数量 | 30盘/柜 × 2 = 60盘 |
| 每盘装载量 | 3~5 kg |
| 双柜处理量 | 约200 kg/批 |
| 冷却时间 | 1~2 小时 |
| 入料/出料温度 | 60 |
| 电压 | 220V / 380V 可选 |
| 毛重 | 450 kg |
3.2 系列档位对比：-45℃ 与 -80℃
| 项目 | 零下45℃速冻柜 | 零下80℃速冻柜（参考） |
|---|---|---|
| 外尺寸 | 1900×940×2150 | 1900×940×2150 |
| 内尺寸 | 580×720×1430 | 580×720×1430 |
| 压缩机 | 法国泰康 | 法国泰康 |
| 压缩机功率 | 4.55 kW | 9.05 kW |
| 总功率 | 约4.55 kW | 约9.05 kW |
| 冷凝方式 | 风冷 | 风冷 |
| 内部材质 | 304不锈钢 | 304不锈钢 |
| 电压 | 220/380V | 380V |
| 毛重 | 450 kg | 500 kg |
同一个柜体，压缩机从4.55kW换成9.05kW，功率翻倍，温度档从-45℃提到-80℃。选型时先问自己：产品真的要-80℃吗？ 大多数熟食、烘焙、配餐的冷却终点在3~10℃，-45℃档够用，功率小一半，电费自然省。
3.3 速冷柜 vs 真空速冷机 vs 传统冷库
| 对比项 | 速冷柜 | 真空速冷机（CVF系列） | 传统冷库 |
|---|---|---|---|
| 冷却原理 | 强制冷风对流 | 真空蒸发自冷却 | 自然对流 |
| 真空系统 | 无 | 有（真空泵+真空箱） | 无 |
| 蒸发温度 | -40℃ | 捕水器-10℃~-5℃ | -5℃~-10℃ |
| 单批冷却时间 | 1~2小时 | 8~25分钟 | 8~12小时 |
| 单批处理量 | 约200 kg | 50~1000 kg | 不限（慢） |
| 适用场景 | 小批量、厨房级 | 中大批量、产线级 | 储存为主 |
| 失水率 | 低（冷风直吹） | 3~5%（90℃→10℃） | 低但时间长 |
四、选型建议
- 单批200kg以内、厨房/小型加工间：速冷柜合适，插电即用，220V可选，不需要真空系统配套。
- 单批300kg以上、产线连续生产：优先看真空速冷机，8
25分钟一批，周转快，比如食品真空速冷机CVF系列501000kg多档可选。 - 温度要求到-80℃：确认工艺是否真需要，一般是生鲜深冷实验类用途，功率成本高一倍。
- 只做储存不追求快冷：冷库本身够用，别为冷却速度买单。
五、FAQ
Q1：速冷柜和真空速冷机是一回事吗？
不是。速冷柜只有制冷系统和强制冷风，没有真空系统；真空速冷机用真空泵抽低压，让食品水分蒸发自冷却。两者冷却原理、设备构成、适用批量都不一样。
Q2：速冷柜冷却一批要多久？
视食品类型和入料温度，一般12小时。入料6090℃、出料310℃的场景，双柜式约200kg/批。比冷库自然冷却（812小时）快得多，但比真空速冷机（8~25分钟）慢。
Q3：双柜式速冷柜用电要求高吗？
总功率约4.55kW，220V/380V可选，电源线2.5平方即可，普通食品车间就能接。零下80℃档功率9.05kW，需要380V。
Q4：速冷柜能当冷库用吗？
不建议。速冷柜是快速降温设备，不是储存设备。冷却完成后应转冷藏库或直接包装，长期存放会把冷量浪费在开柜取放上。
Q5：采购速冷柜要注意什么？
先核对铭牌：压缩机品牌、蒸发温度、内胆材质、电压制式。源鲜这批双柜式用的是法国泰康压缩机、304不锈钢内胆、-40℃蒸发温度，参数都写在铭牌上，验货时逐项对照即可。
六、总结
冷却设备选型的核心就两条：批量和目标温度。200kg以内的厨房级场景，双柜式速冷柜（-45℃档，4.55kW）性价比合适；产线级大批量，选真空速冷机更快周转；真到-80℃的深冷需求，再上9.05kW档，别为用不上的温度买单。拿不准的话，把每批公斤数和降温要求发给源鲜技术团队，按实际工况帮你算。
本文由源鲜机械整理，设备参数以实际铭牌为准。
【English Version】
Title: How to Choose a Blast Chiller: -45℃ vs -80℃, Full Spec Comparison
Meta Description
Central kitchens and bakeries cool hundreds of kilos of cooked food daily. This guide compares a dual-cabinet blast chiller (-45℃) against a -80℃ freezer, plus vacuum food cooler and cold room boundaries, to help you size correctly.
Keywords
blast chiller, food rapid cooling cabinet, cooked food cooling, central kitchen equipment, -45℃ freezer, Yuanxian Machinery
1. The Bottleneck: Cooling Slows Down the Line
Cooked food leaves the kettle at 90℃ and must drop below 10℃ before packing. Leaving it to cool on racks takes floor space and hours; during summer, bacterial counts climb fast. Many plants push cooling into the cold room, which drives up door-open losses and energy bills.
Two numbers decide the equipment: batch size and target temperature.
2. What a Blast Chiller Is
A blast chiller uses a refrigeration system with forced-air circulation — no vacuum system. The compressor drives the cycle, the evaporator drops to -40℃, and fans blow cold air over the food surface, removing heat by convection. Cooked food, bakery, and meat products go in at 6090℃ and come out at 310℃ in 1~2 hours.
Yuanxian’s current blast chiller line: dual-cabinet -45℃ rapid freezer (30-tray trolley type) with a French Tecumseh compressor. Single cabinet interior: 580×720×1430 mm; total volume 1.194 m³; 304 stainless steel interior. Nameplate specs below.
3. Full Series Comparison
3.1 Dual-Cabinet Blast Chiller (-45℃) — Nameplate Data
| Item | Value |
|---|---|
| Model | BRS -45℃ rapid freezer (30-tray trolley) |
| Cabinet interior (W×D×H) | 580 × 720 × 1430 mm |
| Volume per cabinet / total | 0.597 m³ / 1.194 m³ |
| Overall size | 1900 × 940 × 2150 mm |
| Minimum cabinet temperature | -45℃ |
| Evaporating temperature | -40℃ |
| Compressor | Tecumseh (France), 4.55 kW |
| Condenser | Air-cooled |
| Interior material | 304 stainless steel |
| Trays | 30 per cabinet × 2 = 60 |
| Load per tray | 3~5 kg |
| Batch capacity (both cabinets) | ~200 kg |
| Cooling time | 1~2 hours |
| Inlet / outlet temperature | 60 |
| Power supply | 220V / 380V optional |
| Gross weight | 450 kg |
3.2 Series Tiers: -45℃ vs -80℃
| Item | -45℃ Freezer | -80℃ Freezer (reference) |
|---|---|---|
| Overall size | 1900×940×2150 | 1900×940×2150 |
| Interior size | 580×720×1430 | 580×720×1430 |
| Compressor | Tecumseh | Tecumseh |
| Compressor power | 4.55 kW | 9.05 kW |
| Condenser | Air-cooled | Air-cooled |
| Interior | 304 SS | 304 SS |
| Power supply | 220/380V | 380V |
| Gross weight | 450 kg | 500 kg |
Same cabinet, compressor power doubled from 4.55 kW to 9.05 kW, temperature tier raised from -45℃ to -80℃. Ask first: does your product really need -80℃? Most cooked food, bakery, and meal-prep ends at 3~10℃ — the -45℃ tier is enough and uses half the power.
3.3 Blast Chiller vs Vacuum Food Cooler vs Cold Room
| Item | Blast Chiller | Vacuum Food Cooler (CVF) | Cold Room |
|---|---|---|---|
| Principle | Forced-air convection | Vacuum evaporative cooling | Natural convection |
| Vacuum system | None | Yes (pump + chamber) | None |
| Evaporating temp | -40℃ | Water trap -10℃~-5℃ | -5℃~-10℃ |
| Batch cooling time | 1~2 hours | 8~25 min | 8~12 hours |
| Batch capacity | ~200 kg | 50~1000 kg | Large but slow |
| Best fit | Small kitchens | Production lines | Storage |
4. Sizing Advice
- ≤200 kg per batch, kitchen or small workshop: a blast chiller fits — plug in, 220V optional, no vacuum system to maintain.
- ≥300 kg per batch, continuous production: look at vacuum food coolers (CVF series, 50
1000 kg) for 825-minute turnaround. - -80℃ requirement: verify the process actually needs it; deep-freeze applications double the power cost.
- Storage only, no fast cooling: a cold room alone is enough.
5. FAQ
Q1: Is a blast chiller the same as a vacuum food cooler? No. A blast chiller has only refrigeration plus forced air; a vacuum food cooler pulls vacuum so moisture evaporates and cools the food. Different principle, different components, different batch sizes.
Q2: How long does one batch take?
Typically 12 hours depending on product and inlet temperature. At 6090℃ inlet and 310℃ target, the dual-cabinet unit handles 25 min).200 kg. Far faster than a cold room (812 h), slower than a vacuum cooler (8
Q3: What power supply does the dual-cabinet chiller need? Total power is about 4.55 kW, 220V/380V optional, 2.5 mm² supply cable. A normal food workshop can connect it. The -80℃ tier draws 9.05 kW and needs 380V.
Q4: Can a blast chiller replace a cold room? Not for storage. It is a rapid cooling device; move products to cold storage or pack them once cooled. Long-term storage in a blast chiller wastes energy on door opening.
Q5: What to check before buying? Verify the nameplate: compressor brand, evaporating temperature, interior material, voltage. The Yuanxian units use a French Tecumseh compressor, 304 stainless steel interior, -40℃ evaporating temperature — all listed on the nameplate for check on delivery.
6. Summary
Two factors decide the choice: batch size and target temperature. Kitchen-scale batches up to 200 kg fit the dual-cabinet -45℃ blast chiller at 4.55 kW; production lines with larger batches get faster turnaround from a vacuum food cooler; genuine -80℃ deep-freeze needs the 9.05 kW tier. Send your batch weight and cooling target to Yuanxian’s team for a calculation based on your actual conditions.
Prepared by Yuanxian Machinery. Equipment specs subject to the actual nameplate.