Agricultural Refrigeration

Agricultural Refrigeration
Agricultural Refrigeration methods are uses to extend the life of produce and maintain the quality of various vegetables including cabbage, lettuce, mushrooms. These agricultural refrigeration techniques include:

Vacuum Cooling
Our vacuum cooling technology can strongly improve your product quality and at the same time reduce your cooling costs. Vacuum cooling greens such as Asian vegetables, cabbage, leafy greens, and lettuce has tended to bear fruit over the years.

Hydro Cooling
Cooling with Hydro Vacuums is the same as the standard vacuum cooling with the addition of sprays bars and water reticulation system. Hydro Coolers cool farm produce using chilled water. The method effectively removes warmth from food, which has relatively small surface areas. This method guarantees an extended shelf life for your fresh foods at low costs. Hydro Coolers operate either on a fixed site or as portable units.

Glycol Chiller
A Glycol Chiller allows producers to lower the temperature of the product dramatically over a short period of time, depending on the production needs. Propylene glycol plays a significant role in the application of a Glycol Chiller. The reason that Glycol Chillers are so effective is the unique system of cooling.

In the Agriculture industry, a refrigeration system not only increases the shelf life of your product but will also expand your market to more distant locations, extend market periods and allow you to wait for produce price increases. What does the spoiled product say about your business? Tell us your needs and we will help with the solution.

Our vacuum cooling technology can strongly improve your product quality and at the same time reduce your cooling costs. Vacuum cooling greens such as Asian vegetables, cabbage, leafy greens, and lettuce have tended to bear fruit over the years. High volume systems are the most effective method of precooling vegetables to achieve the maximum shelf life because of its efficiency and speed. Fast and effective precooling durations of fifteen to forty-five minutes are attained regarding the quantity of heat emitted, product type, and other aspects.

The suitability of Vacuum Coolers is based on the precooling of cut flowers, chard, collards, spinach, parsley, Chinese vegetables, mushrooms, leeks, escarole, endive, cabbage, Brussels sprouts, cilantro, kale, celery, and lettuce. Vacuum Coolers can precool many other products.

• Widens shelf life by quick pre-cooling of vegetables in comparison to other methods
• Payback of 1-3 years against leasing in most cases
• Some products are precooled without the inclusion of water thus reducing instances of waterborne microorganisms.
• Quick, effective method of precooling mostly for vegetables.
• Water may be opted in the precooling process for some vegetables to prompt hydration.