Fruit Vacuum Cooler

Fruit Vacuum Cooler

The main components of a vacuum cooler (1/2)

1. Vacuum pump

This is used to initially vacuum the vessel from atmospheric pressure to a flash point of water at 20 ° C, that is, in a vacuum of 23 mbar. After reaching the flash point, the pump efficiency is limited by the size of the refrigeration unit. In general, we will adjust the size of the vacuum pump to 5-8 minutes to reach the flash point. The type of pump that is commonly used is the design of the packing lip.

2. Refrigeration equipment

As soon as pressure reaches the flash point, water begins to evaporate from the surface of the product. It is this evaporation that provides cooling. In a machine that cools, for example, 1000 kg of product per cycle, 1860 m3 of steam will be produced and pumped out of the chamber. In practice, the vacuum pump is too large to work with, so the coil unit is installed in the chamber to re-condense the steam back into the water - the cooling unit is actually similar to a vacuum pump. The size of the refrigeration unit has a significant impact on the time of the cooling cycle. We usually report a cycle time of 25-30 minutes, although we can reach a cycle time of just 15 ~ 20 minutes.

3. Vacuum chamber

The compartment size for the product must be large enough to support the batch and working clearances for each cycle in order to take into account possible future changes in the stacking of serious pallets or stack sizes. We offer a wide range of chambers in which one- or double-rail conveyor systems can be installed. Any combination of batch and tray size can be designed in our system. The door of the chamber can be with manual or automatic option of hinged, sliding or vertical lifting.

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