Home > Products > Vacuum Rapid Cooling Machine >

International Standard Vacuum Pre-Cooling Machine for Vegetable

International Standard Vacuum Pre-Cooling Machine for Vegetable

International Standard Vacuum Pre-Cooling Machine for Vegetable
International Standard Vacuum Pre-Cooling Machine for VegetableInternational Standard Vacuum Pre-Cooling Machine for VegetableInternational Standard Vacuum Pre-Cooling Machine for VegetableInternational Standard Vacuum Pre-Cooling Machine for VegetableInternational Standard Vacuum Pre-Cooling Machine for Vegetable
CategoriesVacuum Rapid Cooling Machine
AlbumView larger image
BrandFirst cold chain
ModelVacuum Pre-Cooler Machine
Material304 stainless steel
Power sourceElectric
SizeCustomized
Voltage380V
SpecificationCE ISO9001
Transport PackageSeaworthy Plywood Case
Unit PriceUS $ 1000-10000 / set
FOB portTianjin port
Terms of PaymentL/C, D/A, D/P
Download DOC
Update Time2019-02-22
Detail Information
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.

Double door parameters

 

 

                  Item

( ZKL150S~ZKL600S )

   Unit

      Model

     ZKL-150S

 

 

 

 

 

 

 

 

 

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

1315*3038*2266

Door type

     --

Overhung door

Power supply

     --

380v/50Hz

Power

     kw

2.75

Door type

     --

Double door 

Weight of equipment

     kg

1650

Base area

     mm

980*890

Cleaning type

Liner equipment

     --

Water washing

Equipment of bile

     --

Water washing

 

 

 

Interface size

 

 

 

Equuipment body

Inlet of vacuum pump

     --

DN20 Inner 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

Please send your message to us
*We will reply your inquiry to this Email as soon as we see it
*Email
Tel
*Title
*Content

Agree to use terms of service