For high-quality storage of fruit and vegetables, it is necessary to pre-cool them after harvesting, within a minimum period of time. Intensive pre-cooling ensures that the quality of fruit and vegetables is maintained.
Also, intensive cooling allows you to achieve long storage periods, which is important when it is necessary to transport products to the final consumer over long distances.
Use of hydrocoolers
Cooling with ice water is most acceptable for such products as: cherries, cherries, carrots, artichokes, asparagus, broccoli, Brussels and cauliflower, celery, cucumber, eggplant, leeks, parsley, peas, pomegranate, spinach, sweet corn, greens and salads. A hydrocooler is used for this.
A hydrocooler is a rapid pre-cooling installation that allows you to cool products in 10-40 minutes. Cooling is carried out with water with a temperature of +0.5…+10С
Advantages of hydrocooler cooling
The hydrocooler prevents negative consequences such as loss of weight, shape and flavour of the product during cooling. In addition, the cooling process with a hydro cooler is much faster than with air cooling.
The use of a hydrocooler allows you to quickly reduce the temperature in the core of the fruit in a very short time, thereby increasing the shelf life without adversely affecting the product.
Hydro-coolers are used in the production of frozen foods to pre-cool before the blast freezing process. This method reduces the time spent on blast freezing by 20%-30%, saves energy, while ensuring the quality of frozen products.
Hydrocoolers from BMSERVICE
BMSERVICE specializes in providing efficient and innovative refrigeration solutions for various sectors of the food industry.