Dynamic Pre-Cooling (High Suction Capacity Chambers): Customized study of air velocity, temperature, and heat absorption time to ensure uniform cooling throughout the product mass. Suitable for both packaged and unpackaged produce.
Natural Airflow Cold Room with Mist Atmosphere: Highly specialized cold room design that combines natural air circulation with fine mist humidification, ensuring ideal conditions for sensitive products requiring high humidity and low air velocity.
Low-Airflow Cooling Chamber with Continuous Water Circulation: Designed for products demanding high humidity and gentle air movement (<25 air exchanges/hour). Humidity is maintained through continuous water flow.
Ventilation System: Engineered and digitally controlled to effectively remove respiratory gases and maintain optimal air quality.
Carbon Dioxide (CO₂) Management: Incorporation of a monitoring and control system to regulate CO₂ concentration levels produced during respiration.
Modified Atmosphere Packaging (MAP): The use of specialized MAP bags is recommended, as it extends shelf life and preserves product quality.
IMPORTANT TIPS
Remove ethylene using dedicated absorbers to prevent quality loss.
Maintain moderate CO₂ levels, as this helps preserve color, texture, and sweetness.
Avoid storing fresh peas above 5°C — pods will wilt, yellow, lose tenderness, and convert sugars into starch.
Install ozone generators to suppress fungal and microbial growth during storage.
