Cooked food vacuum rapid cooling machine vacuum cooling technology can effectively promote high-temperature processing of cooked meat by rapid cooling after a short, easy to breed bacteria quickly through the temperature zone, thus extending the storage period, to ensure that food nutrition. Health and freshness. The machine is suitable for: hot steamed, boiled, fried, fried and baked foods cooked rapid cooling, such as cooked meat, soy products, fast food, rice, bread, buns, dumplings and so on. Features 1, the cooling time is short, cooked food to cool to room temperature from 90 ℃ need only 1015 minutes, 25 minutes below 10 ℃. 2, the cooling process in a sealed vacuum cooling of cooked food hygiene, no bacterial contamination. 3, the cooling temperature uniformity, the temperature of each part of the vacuum chamber food remains uniformly degraded state. 4, according to the need to change the cooling temperature, can be easily by adjusting the degree of vacuum to obtain the desired temperature cooling cooked food. 5, to improve the quality of cooked food to prevent food oxidation at high temperatures, avoiding the 3070 ℃ best breeding bacteria. 6, small footprint, does not produce any pollution, direct device runtime cooked food production site. The machine is based on the extensive absorption of foreign advanced technology similar products and experience, combined with their own national conditions and developed new products. The overall product design of advanced, high efficiency, high degree of automation, low power consumption, is the best cooked food production equipment.