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

Features:

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 products No second pollution with the cooling in a fully-isolated stainless steel chamber Rapidly getting across the temperature range of 25~50 oC which is easy for the quick breed of bacteria Floor-type is convenient for handcart moving to the vacuum chamber directly Split model is flexible to separately locate the vacuum chamber and machine unit Patent technology of compound vacuum system to have the cooler more reliable and flexible Special 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 operation The 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