Cooling of vegetables and fruits for transportation and storage
Our company specializes in providing effective and innovative solutions for cooling and shock freezing of various vegetables and fruits.
We offer a full range of solutions for intensive cooling and shock freezing of vegetables and fruits:
≫ Vacuum cooling
Equipment for cooling vegetables and fruits
Our company offers a full range of equipment for fast, intensive cooling and shock freezing of vegetables and fruits. We offer all types of shock freezing equipment on the environmentally friendly refrigerant CO₂. These systems provide significant energy savings, in some cases achieving a 25-40% reduction in energy consumption.
Hydrocoolers
One of the most important stages in the technology of storing some fruit and vegetable products is pre-cooling after harvesting for a minimum period of time. The hydrocooler is supplied in several versions, it can be a chamber or a conveyor-type machine. The hydrocooler allows you to cool products in 10 – 40 minutes, cooling occurs due to the passage of the product through ice water with a temperature of +0.5 to +1°С. With hydro-cooling, products are cooled faster than with air cooling. Compared to air cooling, water cooling results in less mass loss of fruit and vegetable products.
Ice generators
Contact freezing with ice is a method of cooling in which crushed ice is placed in transport containers. It is effective only for crops that do not spoil when in direct contact with ice. Most often, this method is used for spinach, muskmelon, Brussels sprouts, radishes, carrots, green onions, cabbage.
Vacuum cooling
This is a very rapid cooling method that is considered most effective for fruits with a high surface-to-volume ratio. This method is based on the principle that the boiling point of water decreases as atmospheric pressure decreases. This method is based on the principle that the boiling point of water decreases when atmospheric pressure decreases. Vegetables and fruits prepared for cooling are thoroughly moistened and then moved to a vacuum chamber. The pressure in the chamber decreases until the water evaporates from the surface of the product and creates the necessary temperature for pre-cooling. The process of cooling vegetables and fruits from +18°С to +2 °C lasts about 30 minutes, the cooling time can be half as long, it depends on the product and its initial temperature.
We offer a full range of solutions for processing and storing vegetables and fruits:
