SGS 121kW R404A Vacuum Cooler for Vegetables - 8 Pallet Capacity with 3200-4000kg Processing

Price Negotiable

Price: Negotiable

MOQ: 1

Delivery Time: 30 working days

Brand: Allcold

Product Description

Vacuum Cooling Technology Overview

Vacuum cooling is an advanced method specifically designed for rapid cooling of fresh produce including leafy vegetables and flowers. This technology can efficiently reduce product temperature from field conditions to approximately 2°C within just 15 minutes, ensuring optimal quality preservation while enabling fast logistics processing for large quantities.

SGS Vacuum Cooler Models & Specifications

Model No.	Processing Capacity	Chamber Dimensions (mm)	Produce Weight (kg)	Electricity Type	Total Power (kW)
AVC-500	1 Pallet	1,400×1,400×2,200	300-500	220V-660V/3P	31
AVC-1000	2 Pallets	2,600×1,400×2,200	800-1,000	220V-660V/3P	39
AVC-2000	4 Pallets	5,200×1,400×2,200	1,500-2,000	220V-660V/3P	72
AVC-3000	6 Pallets	6,500×1,400×2,200	2,300-3,000	220V-660V/3P	98
AVC-4000	8 Pallets	5,300×2,600×2,200	3,200-4,000	220V-660V/3P	121
AVC-5000	10 Pallets	6,600×2,600×2,200	4,200-5,000	220V-660V/3P	145

Cooling Process Mechanism

Step 1: Vaporization

Moisture vaporizes from inside the product, initiating the cooling process.

Step 2: Heat Extraction

Energy in the form of heat is efficiently removed from fresh produce.

Step 3: Temperature Equalization

Surface and core temperatures achieve uniform distribution throughout the product.

SGS Vacuum Cooler machine operational diagram showing cooling process

Key Performance Benefits

Preserves optimal sensory and nutritional quality including color, aroma, taste, and nutrients
Rapid cooling cycle of approximately 20 minutes with vented packaging compatibility
Effective bacterial and microbial inhibition without product contamination
Surface damage healing through "thin layer drying effect" technology
Clean, pollution-free operation with rapid processing capabilities