Industrial Vacuum Cooling Tunnel

The Industrial Vacuum Cooling Tunnel is a post-processing equipment used in fruit and vegetable preservation facilities. It rapidly reduces product temperature through vacuum-induced evaporation, significantly extending shelf life while maintaining quality. This machine is essential in B2B supply chains for maintaining product integrity during packaging and distribution phases. It enables processors to meet strict food safety standards while optimizing production throughput.

The system operates by creating a vacuum environment that lowers the boiling point of water, causing rapid evaporation and cooling of product surface moisture. This process is particularly effective for leafy greens and other high-moisture produce, as it removes field heat quickly and uniformly.

Key parameters include a cooling rate of 500–2000 °C/min, a vacuum level of 500–1000 mbar, and a power consumption of 15–45 kW. The tunnel length ranges from 6 to 15 meters, with a belt width of 600–1200 mm. Operating temperature is 0–40 °C, and the final product temperature after cooling is 2–10 °C. Processing capacity is 1–5 t/h, depending on product type and moisture content. Electrical supply is three-phase, 380–415 V AC, 50/60 Hz, per IEC 60038. Compressed air supply is 0.6–0.8 MPa, and water consumption is 0.5–2 m³/h. Noise level is ≤75 dB(A) at 1 m distance per ISO 3746. Weight ranges from 5 to 12 t, and IP rating is IP54–IP65 per IEC 60529.

Materials used include Stainless Steel 304, food-grade polycarbonate, and high-vacuum seals. These materials are selected for durability and food safety compliance.

When selecting a vacuum cooling tunnel, processors should verify model-specific values for all parameters with the legal manufacturer or supplier, as actual performance may vary based on product characteristics and installation conditions. Standards listed are for reference only and do not imply certification. Regular maintenance of vacuum seals and condenser systems is critical to ensure consistent performance and prevent contamination.

The Industrial Vacuum Cooling Tunnel operates by placing processed fruits and vegetables in a sealed tunnel and reducing the internal pressure. As pressure drops, the boiling point of water decreases, causing moisture on the product surface to evaporate rapidly. This evaporation absorbs latent heat from the product, thereby lowering its temperature quickly and uniformly. The vacuum level is maintained within 500–1000 mbar, and the cooling rate can reach 500–2000 °C per minute. The system includes a vacuum pump, condenser, and control system to manage the process. The condenser removes moisture from the air to maintain vacuum efficiency. The tunnel length and belt width are designed to accommodate continuous processing, with a typical capacity of 1–5 tons per hour. The process is particularly effective for leafy greens and other high-moisture produce, as it removes field heat quickly and uniformly.