Low-Pressure – Wet-Bulb Dynamic Pre-Cooling Chambers: Specialized units designed for rapid pre-cooling of unpackaged lettuce immediately after harvest. They regulate humidity and create low atmospheric pressure to achieve fast temperature reduction.
Dynamic Pre-Cooling (High-Suction Capacity): Tailored design for airflow and temperature absorption to ensure uniform cooling throughout the product mass. Suitable for both packaged and unpackaged produce.
Dynamic Cooling: Continuous 24-hour monitoring and regulation of all storage parameters across multiple points in the chamber, extending storage life by 15–20% compared to conventional methods.
Low-Airflow Cold Room with Continuous Water Circulation: Designed for products requiring high humidity and gentle air circulation (<25 air exchanges/hour), maintaining optimal moisture levels with constant water flow.
IMPORTANT TIPS
Dynamic Cooling is essential for optimal lettuce preservation.
Pre-cool quickly in Dynamic Pre-Cooling Chambers and maintain the cold chain throughout handling and transport.
Install ozone generators to control fungal contamination.
Keep CO₂ at low levels to reduce the risk of brown discoloration and maintain storage quality.
Remove ethylene via ventilation or absorbers.
Avoid storing lettuce alongside ethylene-emitting produce such as tomatoes or cucumbers.
