Dynamic Pre-Cooling (Low-Pressure / Wet-Bulb Chambers): Specialized systems designed for unpackaged Brussels sprouts immediately after harvest. These units regulate humidity and create low-pressure conditions that ensure rapid temperature reduction.
Dynamic Pre-Cooling (High-Suction Capacity Chambers): Precisely engineered for optimal air velocity and absorption time, achieving uniform cooling throughout the entire product mass.
Dynamic Cooling: Maintains stable and ideal storage parameters across multiple control points in the chamber 24/7, extending storage life by 15%–20% beyond standard limits.
Low-Airflow Cold Room with Continuous Water Circulation: A highly specialized solution for products requiring high humidity and minimal air movement (<25 air exchanges/hour). Constant water flow sustains humidity and prevents dehydration.
IMPORTANT TIPS
Dynamic Cooling is essential for maintaining the quality and freshness of Brussels sprouts during long-term storage.
Pre-cool quickly in Dynamic Pre-Coolers with high suction capacity, and maintain a consistent cold chain during all logistics stages.
Remove ethylene through ventilation or with ethylene absorbers.
Control CO₂ concentration: medium levels help delay yellowing, minimize leaf degradation, and significantly suppress ethylene production.
Avoid co-storage with ethylene-producing commodities (e.g., apples, pears, or tomatoes).
