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International Standard Vacuum Pre-Cooling Machine for Vegetable and Fruit
- FOB Price
US $10000.01 - 1 set
US $1000.02 - 2 set
- group name
- Vacuum Rapid Cooling Machine
- Min Order
- 1 set
- brand name
- First cold chain + freeze food machine
- model
- Vacuum Pre-Cooler Machine
- Nearest port for product export
- Tianjin Port, Shanghai Port, Ningbo Port, Qingdao Port
- Delivery clauses under the trade mode
- FOB, CFR, CIF, EXW, CIP, DDP, DAF
- Acceptable payment methods
- T/T, L/C
- update time
- Thu, 21 Nov 2024 17:50:04 GMT
Paramtents
Material 304 stainless steel
Power source Electric
Size Customized
Voltage 380V
Specification CE ISO9001
Transport Package Seaworthy Plywood Case
Packging & Delivery
-
Min Order1 set
Briefing
New design Cooling Vacuum Cooler/Vacuum Cooling Machine for Fresh Produces
Detailed
Vacuum Pre-Cooling Machine Product Description
Working Principle:
Vacuum cooling works by rapid evaporation of water from certain vegetables or other products under very low atmospheric pressures inside a vacuum chamber. Energy in the form of heat is required to change water from a liquid to a vapor state as in the boiling of water. At reduced atmospheric pressure in a vacuum chamber water boils at a lower than normal temperature.
Heat is required to boil or evaporate water. In vacuum pre-cooling this heat comes from the product being cooled. This includes field heat and heat from its respiration. The amount of water removed is roughly 1% of the initial product weight for each 10°C that it is cooled. Generally the moisture comes equally from all parts of the product being cooled and localized wilting is not a problem
Vacuum Cooler Features:
1. Retain freshness and nutrition
2. Prolong preservation time and shelf-life
3. Fast cooling speed and uniform cooling,normal 20 to 30 minutes cooling duration for each cycle
4. Restrain and kill bacteria and animalcule,no pollution
5.Evaporated water id about 2 to 3% of total goods weight,no localized wilting.
Vacuum Cooler Application Fields
Leafy vegetables like lettuce, spinach etc. The process also works perfectly for field-packed produce, as long as perforated film is being used. For more "solid" vegetables ranging from cabbage and broccoli to carrots, the cooling down process might take 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.
Vacuum cooling works by rapid evaporation of water from certain vegetables or other products under very low atmospheric pressures inside a vacuum chamber. Energy in the form of heat is required to change water from a liquid to a vapor state as in the boiling of water. At reduced atmospheric pressure in a vacuum chamber water boils at a lower than normal temperature.
Heat is required to boil or evaporate water. In vacuum pre-cooling this heat comes from the product being cooled. This includes field heat and heat from its respiration. The amount of water removed is roughly 1% of the initial product weight for each 10°C that it is cooled. Generally the moisture comes equally from all parts of the product being cooled and localized wilting is not a problem
Vacuum Cooler Features:
1. Retain freshness and nutrition
2. Prolong preservation time and shelf-life
3. Fast cooling speed and uniform cooling,normal 20 to 30 minutes cooling duration for each cycle
4. Restrain and kill bacteria and animalcule,no pollution
5.Evaporated water id about 2 to 3% of total goods weight,no localized wilting.
Vacuum Cooler Application Fields
Leafy vegetables like lettuce, spinach etc. The process also works perfectly for field-packed produce, as long as perforated film is being used. For more "solid" vegetables ranging from cabbage and broccoli to carrots, the cooling down process might take 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.
Single door parameters
ItemZKL150~ZKL600 ) | Unit | Model | ||
|---|---|---|---|---|
ZKL-150 | ||||
Equipment body | Standard habling value | Kg/Batch | 150 | |
Time for batch at 25℃ cooling | Min | 8~14 | ||
Time for batch at 15℃ cooling | Min | 10~18 | ||
Time for batch at 10℃ cooling | Min | 16~29 | ||
Max working (W*D*H) | mm | 938*755*1692 | ||
Outline dinensions(W*D*H) | mm | 1240*3038*2266 | ||
Door type | -- | Overhung door | ||
Power supply | -- | 380v/50Hz | ||
Power | kw | 2.75 | ||
Door type | -- | Single door | ||
Weight of equipment | kg | 1600 | ||
Base area | mm | 980*890 | ||
Cleaning type | Liner equipment | -- | Water washing | |
Equipment of bile | -- | Water washing | ||
Interface size | Equuipment body | Inlet of vacuum pump | -- | DN20Inner thread |
Outfall of vacuum pump | -- | Φ32 | ||
Cooling water inlet | -- | DN50 Raised face flange | ||
Cooling water outlet | -- | DN50 Raised face flange | ||
Steam Inlet | -- | DN20 Internal thread | ||
Peripheral supplies | Temperature of cooling water | ℃ | 5~ 40 | |
Rate of flow of cooling water | m³/h | ≥20 | ||
Supply rate of vacuum pump | m³/h | 0.1~ 0.3 | ||
Steam pressure | Mpa | 0.2 ~0.3 | ||
Supply rate of steam | Kg/h | 60 ~ 120 | ||
Peripheral equipment (Optional) | Smart water chiller unit | -- | ZK-25 | |