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Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification
Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification

Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification

MOQ: 1 set
Delivery Period: 30-45 working days
Detail Information
Compressor:
/Copeland/Maneurop
Vacuum Pump:
Leybold/Busch/Becker
Refrigeration Parts:
Danfoss/Frascold
Electrical Parts:
Schneider/LS
Refrigerants:
R404A/R407C/R134A
Voltage:
440V/60HZ/3P
Vacuum Chamber:
L10.0*W2.0*H3.0
Application:
Lettuce And Spinach
Capacity:
7000 - 8000KG / 14 - 16 Pallets
Minimum Order Quantity:
1 set
Delivery Time:
30-45 working days
High Light:

vegetable coolers

,

vacuum cooling process

Product Description

Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification

 

 

Vacuum Cooler Brief Description

After the product is harvested and packaged, it is placed on pallets for shipping. The pallets are loaded into a vacuum tight chamber and the process begins. The equipment drops the pressure inside the vessel by removing air through vacuum pumps. Once the level of vacuum reaches the "flash point" moisture and heat are removed from the product in the form of water vapor. The lower the pressure inside the chamber, the lower the boiling point of water. As the vacuum goes deeper, more water vapor is removed and the product temperature is reduced until the desired temperature is achieved.
The water vapor must be removed in order for the process to work efficiently. The vacuum draws the water vapor past refrigeration coils which condenses the vapor back into water. These two systems allow the process to achieve desired product temperature more rapidly than any other post harvest cooling technique.
The rate at which a product can be refrigerated is directly related to the surface area, density of its tissue and the amount of temperature drop. Typical cooling times range from 20 to 40 minutes at a temperature drop from 80 to 36 degrees Fahrenheit. The average moisture loss is one-percent for each eleven-degree Fahrenheit temperature drop.
Since produce is sold by weight, a hydro-vac system can help reduce moisture loss. This works by spraying clean water over the produce during the vacuum cooling cycle.

 

Vacuum Cooler Main Components

a. Vacuum chamber-- To load your vegetables.

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

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

d. Control system--- To control and show the working condition of the vacuum cooling machine.

 

 

Vacuum Cooler Features

1. Cool the products to 0-5 degrees in 30 minutes

2. Uniform cooling style.(the core and the surface reach exactly the same temperature)

3. Very low water loss rate of 1.5-3%.

4. Cure the surface demage of the vegetables and stop their worsening.

5. Energe cost saving because of high efficiency.

6. Never frozen delicate vegetables.

 

 

Vacuum Cooler Advantages

a. Retain freshness and taste, extend shelf time for vegetable, fruits, flowers etc.

b. Cools large volumes and weights of produce rapidly;

c. Uniform temperature easily obtained;

d. Optional moisture enhancement systems can reduce weight loss;

e. Sanitizing agents can be incorporated in moisture enhancement systems;

f. High volume users can achieve low unit costs with correctly matched equipment.

 

 

Vacuum Cooler Application Field

1. Vegetables(All Leafy Vegetables/Broccoli/Cauli Flower/Mushrooms/Sweet corn/ etc.)
2. Flowers(Fresh cut flowers)
3. Fruits(Berries/Cherries etc.)

 

 

Vacuum Cooler Models&Specifications

Vegetables/Flowers/Fruits Vacuum Cooler Models& Specifications
Model No. Processing Capacity Inside Chamber
mm
Produce Weight
kg
Electricity Type Total Power
kW
AVC-500 1 Pallet 1,400x1,400x2,200 300-500 220V-660V/3P 31
AVC-1000 2 Pallets 2,600x1,400x2,200 800-1,000 220V-660V/3P 39
AVC-1500 3 Pallets 3,900x1,400x2,200 1,200-1,500 220V-660V/3P 47
AVC-2000 4 Pallets 5,200x1,400x2,200 1,500-2,000 220V-660V/3P 72
AVC-3000 6 Pallets 6,500x1,400x2,200 2,300-3,000 220V-660V/3P 98
AVC-4000 8 Pallets 5,300x2,600x2,200 3,200-4,000 220V-660V/3P 121
AVC-5000 10 Pallets 6,600x2,600x2,200 4,200-5,000 220V-660V/3P 145
AVC-6000 12 Pallets 7,900x2,600x2,200 5,200-6,000 220V-660V/3P

166

 

 

Vacuum Cooler Customized Options

1. Condensor Options: Air cooling/Water cooling /Evaporative

2. Function Options: Hydro system&Water spray system

3. Door Options: Manual Door/Horizontal Sliding Door/ Upwards Lifting Door/ Vertical Lifting Door

 

products
PRODUCTS DETAILS
Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification
Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification
MOQ: 1 set
Delivery Period: 30-45 working days
Detail Information
Compressor:
/Copeland/Maneurop
Vacuum Pump:
Leybold/Busch/Becker
Refrigeration Parts:
Danfoss/Frascold
Electrical Parts:
Schneider/LS
Refrigerants:
R404A/R407C/R134A
Voltage:
440V/60HZ/3P
Vacuum Chamber:
L10.0*W2.0*H3.0
Application:
Lettuce And Spinach
Capacity:
7000 - 8000KG / 14 - 16 Pallets
Minimum Order Quantity:
1 set
Delivery Time:
30-45 working days
High Light

vegetable coolers

,

vacuum cooling process

Product Description

Professional Spinach Vacuum Cooler 14 - 16 Pallets Per Cycle SGS CE Certification

 

 

Vacuum Cooler Brief Description

After the product is harvested and packaged, it is placed on pallets for shipping. The pallets are loaded into a vacuum tight chamber and the process begins. The equipment drops the pressure inside the vessel by removing air through vacuum pumps. Once the level of vacuum reaches the "flash point" moisture and heat are removed from the product in the form of water vapor. The lower the pressure inside the chamber, the lower the boiling point of water. As the vacuum goes deeper, more water vapor is removed and the product temperature is reduced until the desired temperature is achieved.
The water vapor must be removed in order for the process to work efficiently. The vacuum draws the water vapor past refrigeration coils which condenses the vapor back into water. These two systems allow the process to achieve desired product temperature more rapidly than any other post harvest cooling technique.
The rate at which a product can be refrigerated is directly related to the surface area, density of its tissue and the amount of temperature drop. Typical cooling times range from 20 to 40 minutes at a temperature drop from 80 to 36 degrees Fahrenheit. The average moisture loss is one-percent for each eleven-degree Fahrenheit temperature drop.
Since produce is sold by weight, a hydro-vac system can help reduce moisture loss. This works by spraying clean water over the produce during the vacuum cooling cycle.

 

Vacuum Cooler Main Components

a. Vacuum chamber-- To load your vegetables.

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

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

d. Control system--- To control and show the working condition of the vacuum cooling machine.

 

 

Vacuum Cooler Features

1. Cool the products to 0-5 degrees in 30 minutes

2. Uniform cooling style.(the core and the surface reach exactly the same temperature)

3. Very low water loss rate of 1.5-3%.

4. Cure the surface demage of the vegetables and stop their worsening.

5. Energe cost saving because of high efficiency.

6. Never frozen delicate vegetables.

 

 

Vacuum Cooler Advantages

a. Retain freshness and taste, extend shelf time for vegetable, fruits, flowers etc.

b. Cools large volumes and weights of produce rapidly;

c. Uniform temperature easily obtained;

d. Optional moisture enhancement systems can reduce weight loss;

e. Sanitizing agents can be incorporated in moisture enhancement systems;

f. High volume users can achieve low unit costs with correctly matched equipment.

 

 

Vacuum Cooler Application Field

1. Vegetables(All Leafy Vegetables/Broccoli/Cauli Flower/Mushrooms/Sweet corn/ etc.)
2. Flowers(Fresh cut flowers)
3. Fruits(Berries/Cherries etc.)

 

 

Vacuum Cooler Models&Specifications

Vegetables/Flowers/Fruits Vacuum Cooler Models& Specifications
Model No. Processing Capacity Inside Chamber
mm
Produce Weight
kg
Electricity Type Total Power
kW
AVC-500 1 Pallet 1,400x1,400x2,200 300-500 220V-660V/3P 31
AVC-1000 2 Pallets 2,600x1,400x2,200 800-1,000 220V-660V/3P 39
AVC-1500 3 Pallets 3,900x1,400x2,200 1,200-1,500 220V-660V/3P 47
AVC-2000 4 Pallets 5,200x1,400x2,200 1,500-2,000 220V-660V/3P 72
AVC-3000 6 Pallets 6,500x1,400x2,200 2,300-3,000 220V-660V/3P 98
AVC-4000 8 Pallets 5,300x2,600x2,200 3,200-4,000 220V-660V/3P 121
AVC-5000 10 Pallets 6,600x2,600x2,200 4,200-5,000 220V-660V/3P 145
AVC-6000 12 Pallets 7,900x2,600x2,200 5,200-6,000 220V-660V/3P

166

 

 

Vacuum Cooler Customized Options

1. Condensor Options: Air cooling/Water cooling /Evaporative

2. Function Options: Hydro system&Water spray system

3. Door Options: Manual Door/Horizontal Sliding Door/ Upwards Lifting Door/ Vertical Lifting Door

 

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