FRUITS & VEGETABLES 

In tropical climate, where mean annual temperatures can exceed 32°C, fresh fruit losses reach up to 30%. Temperature plays a very important role in the preservation of recently-harvested products. To achieve a rapid and efficient decrease in product temperature, the use of fast-cooling systems is particularly important.

Pre-cooling of fruits & Veg.

The use of systems utilizing cool water (hydrocooling) is an interesting technology, allowing high heat-transfer rates, which can result into three times-shorter cooling times in comparison with products cooled by forced air, or ten times, when products are placed in conventional or storage room.
When the vegetables are harvesting during hot weather, it is desirable to remove the filed heat of the harvested vegetables to retard the ripening and senescence. Cooling and storage losses can be reduced by pre-cooling when the vegetable harvested during hot period pre-cooling is of vital importance. 

Vacuum cooling

Vacuum cooling is the quickest and most cost-efficient cooling system for vegetables, fruits, flowers & more. The vacuum cooling technology, which can strongly improve your product quality and at the same time reduce your cooling costs, is now becoming an acceptable investment for almost all vegetable growers!

VEGETABLES PROCESSING

  • Prewashing
  • Washing
  • Cutting 
  • Slicing 
  • Drying 
  • Roasting 
  • Soups & sauces

Controlled Atmosphere for Fruit Storage and vegetables

•CO2 Adsorber
•Ethylene absorber
•SO2 Adsorber
•Compact Nitrogen Generator
•SO2 treatment
•Disinfestation
•Sanitization
•Oenology

OUR SYSTEMS