Low-Pressure Pre-Cooling Chambers (Wet Bulb Type): Specialized pre-cooling systems designed for unpackaged vegetables immediately after harvest. They control humidity and create a low-pressure environment that rapidly reduces product temperature.
Dynamic Pre-Cooling (High Suction Capacity Chambers): Custom-engineered systems ensuring optimal air velocity and temperature absorption for even cooling to the product’s core. Ideal for both packaged and unpackaged endives.
Low-Airflow Cooling Chambers with Continuous Water Circulation: Highly specialized cold rooms for products requiring very high humidity and low air circulation (below 25 air exchanges/hour). Moisture is maintained through continuous water flow.
Enhanced Cold Storage Chamber: A flexible configuration allowing an existing cold room and its mechanical system to function both as a light pre-cooling unit and a long-term storage chamber.
IMPORTANT TIPS
Pre-cool within one hour of harvest to minimize respiration and prevent early dehydration.
Maintain the cold chain throughout all handling and transport stages.
Install ozone generators to prevent mold and fungal growth.
Use modified atmosphere packaging (MAP) to extend freshness and preserve leaf color
Wash endives using a low-residue disinfectant to reduce microbial load and ensure hygiene.
