Precooling Chamber

Rapid Cooling of a commodity after harvest, before or after packaging and before it is stored or moved in transit, prevents deterioration of the more perishable vegetables. The faster field heat is removed after harvest, the longer produce can be maintained in a good marketable condition. Cooling slows natural deterioration, including aging and ripening. Slows growth of decay organisms(and thereby the development of rot) and reduced wilting since water losses occur much more slowly at low temperature then at high temp.

  • Forced Air Cooling
  • Forced Air Pressure Cooling
  • Hydro Cooling
  • Fruits
  • Vegetables
  • Cut Flowers
  • Mushroom Products
  • Sea Foods