Cold cooked food vacuum machine speed 
 I. Overview: 
 Cooked food (including meat products, poultry products, soy products, lunch, food, baked goods, etc.) production must be cooling process. The cooling rate and the quality and product quality and shelf life of a great relationship. 
 Vacuum cooling of cooked food completely different from the traditional cooling methods. It allows food in closed stainless steel cabinets to achieve aseptic cooling, both to avoid "secondary pollution", but also extremely fast cooling rate through the food bacteria in 25 ~ 50 ℃ rapid propagation between the band and Food Centre and the surface can also cool to the expected temperature, the maximum degree of cooling of the speed and uniformity, greatly improving the food quality and safety, extended shelf life. Currently, the device has become the key to cooked food production equipment. 
 Cooked food cooler airspeed final temperature under different cooling into room temperature, medium temperature and low temperature type and the three models. 
 Second, the main technical parameters: 
 Type VCH-R100 VCH-M100 VCH-L100 
 Room temperature, low temperature type of medium temperature 
 Volume (m3) 0.5 0.5 0.5 
 Each capacity (kg) 100 100 100 
 End temperature (℃) than the cooling water temperature <20 <10 
 2 ~ 5 
 Processing time (min) ≤ 15 20-30 20 ~ 40 
 Installed power (kw) 5.5 7 10 
 Note: There are a variety of sizes and types of models to choose from or customize 
 Third, the product features: 
 1, at room temperature no cooler cooler type speed, no mechanical pump, the system less moving parts, stable and reliable; 
 2, the medium temperature cooling machine adopts oil-speed low-temperature composite vacuum system (patented technology), water oil, durable; 
 3, the low temperature cooler configuration speed of the impact of patent design of water harvesting energy storage device, not only catching the water effect is good, but also solve a lot of water vapor, "the flash" on cooling, vacuum system damage, equipment failure rate is low; 
 4, with automatic and manual dual operating system; 
 5, configure the advanced PLC, touch screen control system, showing a clear, easy to operate. Professional level management and password protection design, safe and reliable; 
 6, the unique technology and specialized vacuum pressure control with PLC process, can effectively reduce the vacuum cooling in the soup "splash" problem; 
 7, precision CNC machining technology to ensure the equipment vacuum leak rate of less than 1 × 10-2mbar/L/sec; 
 8, vacuum tank used in line with food hygiene requirements of the 304 stainless steel, and easy to clean.