Dynamic Pre-Cooling (Low-Pressure / Wet-Bulb Chambers): Specialized systems for unpackaged vegetables immediately after harvest. They control humidity and create a low-pressure environment that enables rapid and uniform temperature reduction.
Dynamic Pre-Cooling (High-Suction Capacity Chambers): Designed for precise airflow and absorption timing, ensuring even cooling throughout the product mass.
Natural Airflow Cold Room – Mist Atmosphere: Advanced storage rooms where natural airflow combined with fine misting maintains ideal microclimate conditions for humidity-sensitive products.
Low-Airflow Cold Room with Continuous Water Circulation: Highly specialized chamber type for products that require extremely high humidity and minimal air movement (<25 air exchanges/hour). Humidity is maintained through continuous water circulation.
IMPORTANT TIPS
Pre-cool rapidly using Dynamic Pre-Coolers with high suction capacity and maintain the cold chain across all logistics stages.
Keep humidity high during harvest and handling to prevent dehydration.
Remove ethylene through proper ventilation or with the use of ethylene absorbers.
Install ozone generators to suppress fungal growth and ensure product hygiene.
Use modified atmosphere bags to slow respiration and extend freshness.
Maintain medium CO₂ levels to help preserve texture, color, and quality.
Avoid storing with ethylene-producing products such as apples, pears, or tomatoes.
