suitable for rapid cooling of cooked food, lower and stable cooling temperature, less water and power consumption,more reliable

Features:

Rapid cooling speed, only takes around 30 minutes to cool from 100 oC to lower than 10 oCUniform cooling temperature in the center and surface of the food.No special requirements on the size, appearance and stack mode of the productsNo second pollution with the cooling in a fully-isolated stainless steel chamberRapidly getting across the temperature range of 25~50 oC which is easy for the quick breed of bacteriaFloor-type is convenient for handcart moving to the vacuum chamber directlySplit model is flexible to separately locate the vacuum chamber and machine unitPatent technology of compound vacuum system to have the cooler more reliable and flexibleSpecial vacuum pressure control technology to solve the splashing trouble in the cooling of liquid products.Combining mechanic keystroke and advanced PLC & touch screen operation system, Hierarchical operation and cryptoguard is adopted in the equipment operationThe material of vacuum chamber and body cover is 304 stainless steel, meets GMPs requirement

Main Parameters:

there are three series of vacuum coolers according to the final cooling temperature:

Model	type	Capacity (kg)	Volume of vacuum chamber  (m3)	Final cooling temperature (oC)	Cooling time (min)	Water consumption (L/min)	Power (kw)
VCH-100	R	≥100	≥0.5	*normal temperature	10-15	10-15	4
	M			20	20-30		6
	L			10	30-40		8
VCH-200	R	≥200	≥1	*normal temperature	10-15	15-20	8
	M			20	20-30		12
	L			10	30-40		15
VCH-400	R	≥400	≥2.0	*normal temperature	10-15	25-30	15
	M			20	20-30		22
	L			10	30-40		25

*normal temperature2~5 oC higher than that of cooling water

* More models or customer-tailor for options

vacuum cooling machine of cooked food