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Cooked Foods Vacuum Cooler

Product Details:
Brand Name: ALLCOLD
Certification: CE,UL
Model Number: AVCF-200
Payment & Shipping Terms:
Minimum Order Quantity: 1SET
Price: negotiate
Packaging Details: Standard Packing
Delivery Time: 40-60 working day
Payment Terms: L/C, D/A, D/P, T/T, Western Union, MoneyGram
  • Detail Information
  • Product Description

Detail Information

Vacuum Pump: Leybold/Bush Refrigerant Parts: Danfoss
Electrical Parts: LS/Schneider Vacuum Chamber: Painted Mild Steel/Stainless Steel
Cold Medium: R404a/R407c Application: Vacuum Cooling For Leafy Vegetables/"solid" Vegetables/berries/mushroom/flower
Voltage: 220-600V/3P Warranty: 1 Year
High Light:

pre cooling system


vacuum cooling process

Product Description

Cooked Foods Vacuum Cooler

Vacuum Cooler Brief Description

Vacuum cooling machine is based on the rapid evaporation of water from produce under low-pressure situations. During the process energy in the form of heat is required to change water from a liquid to a vapor; So vacuum cooling machine can fast cooling down the temperature of produce within 30 minutes.

Because of simple principle and fast cooling speed, vacuum cooling machine is widely used in preservation, transportation and storage of the agricultural products.


Vacuum Cooler Main Components

a. Control system---To control and show the working condition of the vacuum cooler.

b. Vacuum system--To takes away the air in vacuum chamber, then cool the vegetables down.

c. Vacuum chamber--To load your vegetables

d. Refrigeration system--To catch the water vapor in ths chamber so as to ensure the continous cooling process.


Vacuum Cooler Advantages


1. Minimized production losses

2. Improved economic of harvest operations

3. Minimized losses during marketing

4. Improved utilization by consumer

5. Expanded market opportunities



Vacuum Cooler Application Field


Vacuum cooling of Fruit & Vegetables
For leafy vegetables like (iceberg) lettuce, spinach etc are very suitable to be vacuum cooled. The process also works perfectly for field-packed leafy produce, as long as (micro) perforated film is being used.

For "solid" vegetables ranging from (Chinese) cabbage and broccoli to carrots the cooling down process might take (considerable) more time, but the result in shelf life increase can be more than substantial.

For fruits (like strawberries) and mushrooms, it is most important that the produce is cooled down very shortly after harvesting. Also here, vacuum cooling has great advantages in comparison to conventional cooling.



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