Dynamic Cooling: Continuously monitors and adjusts all key storage parameters across multiple chamber points, maintaining ideal conditions 24/7 and extending shelf life by 15–20% compared to conventional cooling.
Drying (Essential Step): Before long-term storage, dry the garlic thoroughly to achieve a paper-like outer skin and proper internal moisture balance.
Drying methods include: Outdoor drying in shaded, ventilated spaces. Forced-air drying in warehouses or chambers with controlled warm airflow. Dynamic dryers that regulate airflow, temperature, and humidity—powered by gas burners or solar energy.
IMPORTANT TIPS
Dynamic Cooling is essential for long-term garlic preservation.
Before storage, pre-cure (after-ripen) the garlic in a well-ventilated area (without direct sunlight) for 2–3 weeks, until the outer surface becomes paper-dry.
For artificial drying, use Dynamic Dryers to maintain optimal temperature and humidity control.
Store garlic in well-ventilated wooden crates or mesh boxes to ensure air circulation.
Use low-humidity cooling systems to prevent mold formation.
Monitor CO₂ levels: concentrations above 15% may cause yellowing of outer layers and surface discoloration.
Ensure continuous 24-hour air recirculation inside the cooling chamber with independent fans to maintain uniform conditions.
