1. Standard 4 pallets model inner size: L*W*H=5.1*1.4*2.2m; (can be customized)
2. Standard 4 pallets model processing capacity: 4 pallets / 2000kg
3. Standard door type: Hydraulic door (can be customized)
4. Shipment requirement: 40 feet container (40’HQ container)
5. Power supply: 3 phrases power
The main components of a vacuum cooler (1/2)
1. Vacuum chamber
The size of the vacuum chamber should be large enough to maintain the batch and working gap of each cycle to allow for future potential changes in the critical pallet stack or stack size. A variety of chambers are available and can be customized to accommodate single or dual rail conveyor systems. Any combination of batch size and tray size can be suitable for our system. The chamber door can be automatically side-sliding, or vertically lifted.
2. Vacuum pump
As one of the most important parts, vacuum pump is used for the first evacuation of the vessel at 20 ° C. From standard atmospheric pressure to the flash point of water, ie 23 mb. After reaching the flash point, the efficiency of the pump is limited by the size of the cooling system. Generally, adjust the size of the vacuum pump to 5-8 minutes to reach the flash point. The type of pump normally used is the oil seal sliding vane design or the combination vacuum system of water ring pump and roots pump.
3. Refrigeration equipment
When the pressure reaches the flash point, the water starts to evaporate from the surface of the fresh vegetables. It is this evaporation that achieves cooling. For example, in a machine that cools 1000 kg of product per cycle, 1860 cubic meters of steam is produced and exhausted from the chamber. In practice, since the vacuum pump is too difficult to handle, a refrigeration coil evaporator is installed in the chamber to re-condense steam into water-the refrigeration unit is actually like a vacuum pump. The size of the cooling system has a major impact on the cooling cycle time. Usually, each cycle time is 18- 30 mins.