DONGGUAN HUAXIAN LTD.
Professional Manufacturer of Vacuum Cooler, Ice Machine, Cold Room
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Automatic Operation 1500kgs 3 Pallet Fast Cooling Leafy Vegetable Vacuum Cooler
Introduction The concept of pre-cooling is different from general cooling. "Pre-cooling" refers to the process of rapidly dropping food from the initial temperature (about 30°C) to the required end point temperature (0-15°C), that is, the rapid cooling process before refrigeration, controlled atmosphere preservation and rapid freezing is called pre-cooling. Commonly used are vacuum pre-cooling, water pre-cooling, ice water pre-cooling, etc. "Pre-cooling" is a very effective method to quickly eliminate the field heat and respiratory heat of fresh fruits and vegetables after harvesting. It also slows down the physiological activities of fresh fruits and vegetables, inhibits the reproduction of microorganisms such as fungi or their own excessive growth (such as overgrowth of asparagus) After growing, it will bend, and broccoli will bloom), reducing its dry consumption (weight loss) and various losses in circulation, so that consumers can obtain fresh and clean fruits and vegetables.
Why vegetables need to be pre-chilled/pre-cooled
The harvested fresh vegetables and fruits carry a lot of field heat and strong respiratory heat. Usually, within a certain temperature range, the respiratory intensity increases by 1-1.5 times for every 10 ℃ increase. The higher the respiratory intensity, the greater the material consumption and the shorter the storage life. The heat generated by the Cellular respiration of crops accelerates their ripening and even rots, resulting in undesirable changes in shape, color and tissue softening. The heat of respiration also causes changes in metabolism, affecting the taste and nutrition of products. Fungi, bacteria, and various microorganisms thrive and thrive within the range of 30 ℃ to 60 ℃. Fresh vegetables and fruits are usually sold by weighing, so the weight loss caused by water loss also reduces the economic value of the product.
Features:
A vacuum cooler is not a refrigeration equipment, but a cooling and processing equipment, which is a cooling device used before products are placed in a storage room or on shelves. The physiological changes of the product after cooling slow down, which can extend the storage or shelf life of the product. The vacuum precooler is designed based on the characteristics of low water boiling point and high evaporation heat under low pressure, and its main features are as follows:
1. Fast cooling speed: It takes 20-30 minutes to reach the required refrigeration temperature.
2. Uniform cooling: The free water vaporization on the surface of the product takes away its own heat to achieve cooling purposes, achieving uniform cooling from the inside out.
3. Clean and hygienic: Under vacuum conditions, it can sterilize or inhibit bacterial growth, preventing cross contamination.
4. Thin layer drying effect: It has unique effects such as healing skin damage or inhibiting expansion of fresh products.
5. Not limited by packaging: As long as there are air holes in the packaging, the item can be evenly cooled.
6. High freshness: It can preserve the original color, aroma, and taste of the food, and extend its shelf life.
7. High degree of automation: The refrigeration system and vacuum system pressure can be controlled through pressure sensors, making it easy to adjust the vacuum degree of the vacuum precooler. It can also be remotely controlled, making it easy to monitor equipment operation and quickly solve equipment faults.
8. High precision: Equipped with precision digital temperature and humidity controllers to accurately control vacuum and humidity.
9. Safety and stability: The electrical part adopts well-known brand products to ensure stable operation, long service life, and safe operation of the machine.
Models
| No. | Model | Pallet | Processing Weight | Volume m3 | Internal Chamber Size | Power kw | Cooling Way |
| 1 | HXV-1P | 1 Pallets | 500-600kgs | 4.62 | 1.40×1.50×2.20m | 20 | Air Cooled |
| 2 | HXV-2P | 2 Pallets | 1000-1200kgs | 8 | 1.40×2.60×2.20m | 32 | Air Cooled |
| 3 | HXV-3P | 3 Pallets | 1500-1800kgs | 12.01 | 1.40×3.90×2.20m | 48 | Air or Evaporative Cooled |
| 4 | HXV-4P | 4 Pallets | 2000-2500kgs | 16.02 | 1.40×5.20×2.20m | 56 | Air or Evaporative Cooled |
| 5 | HXV-6P | 6 Pallets | 3000-3500kgs | 22.79 | 1.40×7.40×2.20m | 83 | Air or Evaporative Cooled |
| 6 | HXV-8P | 8 Pallets | 4000-4500kgs | 30.18 | 1.40×9.80×2.20m | 106 | Air or Evaporative Cooled |
| 7 | HXV-10P | 10 Pallets | 5000-5500kgs | 35.75 | 2.50×6.50×2.20m | 133 | Evaporative Cooled |
| 8 | HXV-12P | 12 Pallets | 6000-6500kgs | 40.7 | 2.50×7.40×2.20m | 200 | Evaporative Cooled |
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Applications
Scope of application: leafy vegetables, radishes, lettuce, cucumbers, edible fungi, strawberries, etc. Compared with uncooled fruits and vegetables, it is suitable for long-distance foreign trade export and fresh-keeping treatment of clean vegetables, pollution-free vegetables, wild vegetables and edible fungi in supermarkets that are emerging in domestic cities, and has broad prospects. The vacuum precooling method is especially suitable for vegetables with small body/surface ratio, such as Chinese cabbage, spinach, leek and other leafy vegetables.
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FAQ
1.Can the size be customized?
2.How to operate?
3.How to install the vacuum cooler?
4.What is the payment term?
5.What are the functions of vacuum cooler?