Field Vegetable Vacuum Cooler in farms ISO9001

FOB Reference Price:Get Latest Price
US $20,000-300,000 / Set | 1 Set/Sets (Min. Order)
Supply Ability:
10 Set/Sets per Month
Port:
S
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Overview
Quick Details
Type:
Vacuum cooler
Place of Origin:
Shanghai, China (Mainland)
Brand Name:
SGET
Model Number:
VC-20
Certification:
CE, UL, ETL
After-sales Service Provided:
Engineers available to service machinery overseas
Compressor:
Bitzer Compressor
Vacuum pump:
Busch
PLC:
Siemens
Refrigerant:
R404A/R134A
Application:
pre-cool vegetables and mushroom compost
Capacity:
500-5000kg per cycle
Cycle time:
20-30 minutes cool to 1℃
Key words:
vacuum cooler
Style:
Customized
Color:
Customized
Packaging & Delivery
Packaging Details
Wooden case for vacuum cooler
Delivery Time
30 working days
Product Description

Application fields

Vacuum cooling of Fruit & Vegetables
Leafy vegetables like (iceberg) lettuce, spinach etc are very suitable to be vacuum cooled. The process also works perfectly for field-packed leafy produce, as long as (micro) perforated film is being used. For more "solid" vegetables ranging from (Chinese) cabbage and broccoli to carrots the cooling down process might take (considerable) 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. Also here, vacuum cooling has great advantages in comparison to conventional cooling.

What is vacuum cooling?

Vacuum cooling is the quickest and most cost-efficient cooling system for vegetables, fruits, flowers & more. The vacuum cooling technology, which can strongly improve your product quality and at the same time reduce your cooling costs, is now becoming an acceptable investment for almost all vegetable growers!

The technology is based on the phenomenon that water starts boiling at lower temperatures as the pressure decreases. In the vacuum cooler the pressure is reduced to a level where water starts boiling at 2 ⁰C. The boiling process takes away heat from the product. As an effect, products can be cooled down through and through to 1 or 2 ⁰C within 20 – 30 minutes. Even (micro-perforated) packed products can easily be cooled this way!

The quick and uniform cooling (the surface and core of the vegetable reach exact the same temperature after vacuum cooling!) results in a substantially longer shelf life of your produce. At the same time you can save on energy costs, as the vacuum cooling process is much more (cost) effective than traditional cooling technologies.

Main Features

1) Patent in core technology
2) Top brand components
3) Touch screen operation
4) Operator level password
5) Plug-in type terminal
6) Trouble shooting assist system
7) Plentiful tailor made options
8) Compact design

9) Remote access available

Certifications
Detailed Images

Machine Parts

Name: Compressor

Brand: Bitzer

Original: Germany 


Machine Parts

Name: Vacuum pump
Brand: Busch
Original: Germany

Machine Parts

Name: PLC and Touch screen

Brand: Siemens
Original: Germany


Main Features

Name: Electric parts

Brand: Schneider 
Original: France 

Our Service

Pre-Sales Service

* Inquiry and consulting support. 

* Customized design support. 

* View our Factory.

After-Sales Service

* Training how to instal the machine, training how to use the machine. 

* Engineers available to service machinery overseas.

Packing & Delivery
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