Vacuum-fresh

Name: Vacuum-fresh
Address: Room 101, Building 3, No. 5, 1st Road, Ludipu Industrial Zone, Humen Town, Dongguan, CN
Telephone: +8618825501449

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Founded in 2002, with CE & CSA approved, COLDMAX is the leading manufacturer of vacuum cooler, cold room, ice machine and other modern farm equipment!

Food cooling & processing equipment supplier from China ( Vegetable vacuum cooling machine, food vacuum cooler, force air cooling machine, ice maker machine, food processing machine, packing machine etc.)

03/11/2026

Vacuum-Fresh vegetable vacuum cooler drops core temperature from ambient to 4°C in under 30 minutes when the vacuum chamber reaches ≤660 Pa.

Vacuum precooling lowers the boiling point of water under reduced pressure. At ≤660 Pa, surface moisture on produce ev***rates at 2-3°C, and each gram of ev***rated water removes approximately 2260 J of latent heat.

For leafy greens, a vegetable vacuum cooler moves from atmospheric pressure to 800-1000 Pa in 0-15 min, holds 550-660 Pa at 15-25 min, and equalizes at 2-4°C by 25-30 min. A CVF-1000 vegetable vacuum cooler handles 1,000-1,200 kg of leafy greens per cycle with 25-35 min cooling time.

Vacuum cooling results show Shanghai bok choy cooled from 28°C to 3°C in 28 min with 1.2% weight loss. White button mushrooms cooled from 26°C to 4°C in 32 min with a 60% lower browning rate than cold-room precooling.

In vacuum cooling, core temperature reaches 4°C in 20-40 minutes versus 4-8 hours in a cold room, a 10x difference. Vacuum precooling also changes Day 3 weight loss from 5%-8% to 1%-2% and leafy-green shelf life from 2-3 days to 7-12 days.

Chamber pressure: ≤660 Pa
Core temperature target: 4°C
Cooling time: under 30 min
CVF-1000 leafy greens: 1,000-1,200 kg/cycle
CVF-2000 leafy greens: 2,000-2,400 kg/cycle

How fast does a vegetable vacuum cooler reach 4°C?
Vacuum-Fresh vacuum cooling brings core temperature from ambient to 4°C in under 30 minutes at ≤660 Pa in the vacuum chamber.

Send a technical question about vacuum precooling or vacuum cooling for your produce.

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

03/11/2026

Vacuum-Fresh vacuum precooling drops produce core temperature from ambient to 4 C in under 30 minutes, with the vacuum chamber held at 550 Pa to 660 Pa.

Vacuum precooling works by lowering the boiling point of water under reduced pressure. At ≤660 Pa, surface moisture ev***rates at 2-3 C, and each gram of ev***rated water removes about 2260 J of latent heat. A CVF-1000 vegetable vacuum cooler handles 1,000-1,200 kg of leafy greens per cycle in 25-35 min.

For a process engineer, the useful comparison is vacuum cooling versus a cold room: source data show core temperature to 4 C in 20-40 minutes with vacuum cooling, against 4-8 hours in a cold room. In the same data set, Day 3 weight loss is 1%-2% after vacuum precooling versus 5%-8% without pre-cooling. That is why a vegetable vacuum cooler is specified for high-respiration produce such as leafy greens, mushrooms, and berries.

The CVF table lists CVF-2000 at 2,000-2,400 kg of leafy greens per cycle, CVF-3000 at 3,000-3,600 kg per cycle, and CVF-6000 at 6,000-7,200 kg per cycle. Actual cooling time depends on ambient temperature, product moisture content, packaging method, and other factors.

Chamber pressure hold: 550 Pa to 660 Pa
Initial pressure drop: 800 Pa to 1000 Pa
Core temperature target: 2 C to 4 C
CVF-1000 leafy greens capacity: 1,000 kg to 1,200 kg per cycle
Cooling time: 25 min to 35 min

Can a vegetable vacuum cooler cool blueberries?
Yes. Source data list blueberries at 30 C to 5 C in 25 min, with 95% firmness retention and a 70% lower mold infection rate.

If you have a cooling curve or product load to discuss, send the technical details for a process review.

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

31/10/2026

Vacuum-Fresh CVF-1000-2P is a vegetable vacuum cooler rated at 1000 kg/cycle, with 82.6 kW cooling capacity and a 30 min cycle.
For vacuum cooling and vacuum precooling, the model compares air-cooled and water-cooled condensers.

For a vegetable vacuum cooler, the CVF-1000-2P lists processing capacity at 1000 kg per 30-minute cycle and cooling capacity at 82.6 kW, or 71000 kcal/h.

The air-cooled condenser option has condensing temperature 35 C to 45 C and heat-transfer temperature difference 8 C to 15 C; the water-cooled option has condensing temperature 28 C to 35 C and difference 4 C to 8 C.

In vacuum cooling, condenser choice affects EER: 3.0 to 4.5 for air-cooled and 4.5 to 6.0 for water-cooled. Water-cooled energy consumption is listed at 65% to 75% of the air-cooled baseline.

For vacuum precooling, the model notes air-cooled operation at ambient 35 C and water-cooled operation ideally below 32 C. It also notes air-cooled needs no water, while water-cooled needs a cooling tower space.

Processing capacity: 1000 kg/cycle
Cycle time: 30 min/cycle
Cooling capacity: 82.6 kW
Cooling capacity: 71000 kcal/h
Water-cooled condensing temperature: 28 C to 35 C

Which condenser fits CVF-1000-2P vacuum precooling?
The CVF-1000-2P lists air-cooled condensing at 35 C to 45 C and water-cooled at 28 C to 35 C.

For a technical discussion, share your product load and site condition.
-1000-2P

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

29/10/2026

Vacuum-Fresh CVF-2500E (5P) vegetable vacuum cooler cools 600-800 kg of leafy vegetables from 30 C to ≤12 C in 20-30 min.
That vacuum precooling step sits between harvest and cold storage, so the vegetable vacuum cooler removes field heat before the cold room takes over.

In a leafy-vegetable operation in Guangdong handling 30-45 tonnes per day, the previous cold-room-only route took 2-3 hours to cool product. The recorded spoilage rate was 10%-12%, and spinach and lettuce showed leaf-edge yellowing. With vacuum precooling, the recorded cooling time was 20-30 minutes.

The vacuum chamber is pulled to ≤660 Pa, where water boils at about 5 C, and surface water ev***rates to remove heat. Vacuum cooling is visible on leafy products because of their surface-area-to-mass ratio; the record shows 1% water loss per 5.5 C drop.

Over 180 days and about 5,400 tonnes of leafy vegetables, the record shows spoilage falling to 3.2%, shelf life extending from 3-4 days to 7-9 days, and cold-room compressor run time falling from 18 hours per day to 12 hours per day. Vacuum cooling also sets the cold-chain sequence: harvest, vacuum precooling, then cold storage.

Vacuum level: ≤614±5 Pa
Batch capacity: 600-800 kg leaf vegetables
Cooling time: 20-30 min from 30 C to ≤12 C
Energy use: 5-7 kWh/ton

How fast is vacuum precooling for leafy vegetables?
The recorded vacuum precooling time is 20-30 min from 30 C to ≤12 C for 600-800 kg of leaf vegetables.

Ask a technical question about vacuum cooling, vacuum precooling or the CVF-2500E (5P) vegetable vacuum cooler.

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

27/10/2026

A vegetable vacuum cooler can pull 25 C produce down to 2 C to 5 C in 30 to 45 minutes with Vacuum-Fresh vacuum cooling, versus 6 to 8 hours for air or water cooling.
Vacuum precooling gives a 26 times time difference and sets the bacterial growth window before storage and transport.

Cold-chain control starts with fast heat removal. A vegetable vacuum cooler can move 25 C produce to 2 C to 5 C in 30 to 45 minutes, while conventional air or water cooling needs 6 to 8 hours. That makes vacuum precooling the step that defines the early bacterial growth window.

Vacuum cooling also needs humidity control. A vacuum chamber spray system controls water loss below 3%, while cold-storage humidity targets are 85% to 90% for leafy vegetables and fruit and 80% to 85% for roots and tubers.

Cold-chain completeness matters: every 1 percentage point drop in cold-chain completeness raises the spoilage loss rate by 0.8% to 1.2%. A vegetable vacuum cooler should be paired with sealed packaging, ethylene separation, and temperature records every 15 minutes. Refrigerant pressure is checked monthly against manufacturer requirements, and temperature sensor calibration error is less than ±0.5 C.

Vacuum precooling time: 30 min to 45 min
Produce temperature drop: 25 C to 2 C to 5 C
Conventional cooling time: 6 h to 8 h
Cold-chain transport temperature: 2 C to 5 C
Humidity target for leafy vegetables: 85% to 90%

How fast does vacuum precooling cool produce?
Vacuum precooling can reduce 25 C produce to 2 C to 5 C in 30 to 45 minutes.

Send your technical question about vacuum precooling and vegetable vacuum cooler design for a cold-chain line.

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

27/10/2026

Vacuum-Fresh manufactures the vegetable vacuum cooler range CVF-1000 to CVF-6000 for 1,000 kg/batch to 6,000 kg/batch of fresh produce after harvest.

The vacuum cooling system is engineered around the product, batch weight and target core temperature. The vacuum chamber, refrigeration circuit, cold trap, vacuum system and control logic are designed as one system, so cooling time, vacuum ramp and cold trap capacity follow from that calculation. A semi-hermetic compressor and rotary vane vacuum pumps are matched to the calculated cooling load rather than chosen as a catalogue default.

A packhouse vacuum precooling system and a central-kitchen vacuum cooling machine are not the same machine with a different name. For the vegetable vacuum cooler line, vacuum precooling covers leafy greens, mushrooms, berries and cut flowers across CVF-1000 to CVF-6000 models.

The food vacuum cooler line runs from CVF-50 to CVF-1000 for 50 kg/batch to 1,000 kg/batch of cooked and processed food. The vacuum freeze dryer line runs from CVD-040 to CVD-10000 for 0.4 m² to 100 m² shelf area, with applications including freeze-dried fruit, vegetables, pet food, extracts and ready-to-eat meals.

Vegetable batch range: 1,000 kg/batch to 6,000 kg/batch
Food batch range: 50 kg/batch to 1,000 kg/batch
Freeze-dryer shelf area: 0.4 m² to 100 m²
Power standard: 380V/50Hz/3P

What does vegetable vacuum cooler batch range cover?
The Vacuum-Fresh CVF-1000 to CVF-6000 vegetable vacuum cooler range covers 1,000 kg/batch to 6,000 kg/batch.

Send a technical question with your product, batch weight and target core temperature.

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

24/10/2026

Vacuum-Fresh CVF-1000-2P vegetable vacuum cooler handles a 1000 kg batch and typically cools leafy vegetables in 15 to 30 minutes from 25 C to 30 C.
For vacuum precooling, the vacuum chamber is pulled to ≤600 Pa with a vapour condenser designed around -5 C.

A vegetable vacuum cooler removes field heat from produce at 25 C to 30 C. Vacuum precooling is not the same as a food vacuum cooler: the latter handles cooked food at 80 C to 90 C, and its chamber, vapour condenser, compressor and vacuum pump set are selected differently.

Vacuum-Fresh sizes the vapour condenser by water-vapour load, not chamber volume. A 1000 kg project uses 22 m2 of vapour condenser area; a 2000 kg project uses 42 m2. Weight loss in vacuum cooling is held at 1.0% to 2.0%.

Vacuum precooling cycles vary by product and loading. Leafy vegetables are 15 to 30 minutes; roots, mushrooms and berries take longer. For 60 Hz grids, the main power supply is 480V/60Hz/3P, with vacuum pumps, motors and electrical components selected for 60 Hz. Fruit and herb drying uses a separate vacuum freeze dryer.

Batch capacity: 1000 kg
Pallet count: 2 pallets
Vacuum level: ≤600 Pa
Vapour condenser ev***rating temperature: -5 C
Leafy vegetable cycle: 15 min to 30 min

How fast is vacuum cooling for leafy vegetables?
Vacuum-Fresh CVF-1000-2P vegetable vacuum cooler typically runs 15 to 30 minutes per batch for leafy vegetables.

For a vacuum precooling question, send product, batch weight, inlet and target temperature, plus site power and cooling water conditions.

Full technical detail: https://vacuum-fresh.com/products/vacuum-precooler/?utm_source=facebook&utm_medium=social&utm_campaign=precool

22/10/2026

Vacuum-Fresh CVF-600W food vacuum cooler cools 600 kg of braised beef from 90°C to 25°C in 18 minutes per batch, about 18 tons in a 10-hour shift.

For cooked meat, vacuum rapid cooling uses ev***ration in a sealed vacuum chamber: surface moisture ev***rates, and each kilogram of water removes about 2,260 kJ of heat. A food vacuum cooler therefore moves braised beef through the 5–60°C danger zone faster than blast chilling or room cooling.

The CVF-600W runs 600 kg per batch, with a liquid-ring pump for rough evacuation from 90°C to 50°C in 3–5 minutes. A rotary vane pump plus a 30 m² v***r condenser finishes 50°C to 25°C in 13–15 minutes. A 2×20HP scroll refrigeration system using R404A refrigerant feeds the v***r condenser; installed power is about 85 kW at 380V/50Hz/3P.

For a tighter target, the CVF-500W cools 500 kg of braised products from 90°C to 10°C in 15 minutes. Its three-stage control crosses the 5–60°C danger zone in about 6 minutes, inside the 20-minute limit in GB 19303-2023. Expected moisture loss is about 2.5%, roughly 12.5 kg per 500 kg batch.

Unlike blast chilling, vacuum rapid cooling brings the 90°C to 10°C step to 15–18 minutes in these cases. A food vacuum cooler for 500–600 kg batches can use the CVF-500W or CVF-600W; a double-door vacuum chamber lets loading overlap with cooling.

Model: CVF-600W
Batch capacity: 600 kg
Inlet to target: 90°C to 25°C
Cooling time: 18 min per batch
Chamber volume: 4.5 m³

Does vacuum cooling dry out braised beef?
Moisture loss is usually held at 1.5%–3%, with about 2.5% expected here; the surface gets slightly dry and the interior keeps its juices.

Send your product type, batch weight and target outlet temperature for a technical review.

Full technical detail: https://vacuum-fresh.com/products/food-cooler/?utm_source=facebook&utm_medium=social&utm_campaign=foodcool

20/10/2026

Vacuum-Fresh CVF-300 food vacuum cooler takes 300 kg of soybean products from 85 C to 7 C in 15 to 20 minutes per cycle.

This food vacuum cooler is built for a hot cooked-food line. The vacuum chamber is served by one rotary vane vacuum pump, while two scroll compressors provide 114.2 kW total cooling capacity in a water-cooled arrangement. The whole unit has 27.63 kW total power, and the chamber internal dimensions are L2200 x W1000 x H1800 mm.

The same project also includes a 180 kg vegetable vacuum cooler for bean sprouts. That unit takes ambient product to 10 C in 25 to 30 minutes with 16.35 kW total cooling capacity. The project uses vacuum rapid cooling for the hot soybean products rather than blast chilling for this 300 kg batch.

For selection, vacuum rapid cooling is tied to batch mass and cycle time. The 300 kg batch fixes chamber clear space and trolley size, while the 15 to 20 minute cycle sets compressor displacement and vacuum pump pumping speed. A blast chilling comparison should use the same batch weight and end temperature; this case reaches 7 C before the next process step.

Batch capacity: 300 kg/cycle
Cycle time: 15 min to 20 min/cycle
Product temperature drop: 85 C to 7 C
Total cooling capacity: 114.2 kW
Chamber internal dimensions: L2200 x W1000 x H1800 mm

How long does vacuum rapid cooling take for 300 kg soybean products?
The CVF-300 food vacuum cooler completes a 300 kg batch in 15 to 20 minutes, from 85 C to 7 C.

For a technical review, share your product type, outlet temperature and batch weight.

Full technical detail: https://vacuum-fresh.com/products/food-cooler/?utm_source=facebook&utm_medium=social&utm_campaign=foodcool

Address

Room 101, Building 3, No. 5, 1st Road, Ludipu Industrial Zone, Humen Town
Dongguan

Telephone

+8618825501449

Website

https://vacuum-fresh.com/

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