Cold Room Freezer

Cold rooms are a widely used method for processing fresh fruits and vegetables in large quantities during the production and sales process.
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Cold rooms are a widely used method for processing fresh fruits and vegetables in large quantities during the production and sales process. It is one way to keep all fresh ingredients for a long time by controlling the temperature and humidity within the storage system. Keeping the temperature low enough is very important. In addition, the relative humidity of the storage room should be kept at a height of 80-90%. For most fresh foods below which it (or) above it is harmful to the maintenance of the quality of most fruit products. And vegetables have very limited post-harvest life if stored at normal harvesting temperatures Post-harvest cooling will quickly remove heat from the site, allowing for longer storage. Proper post-harvest cooling helps you:

◆ Reduce internal moisture loss and sagging

◆ Slow or inhibit the growth of rotting microorganisms

◆ Reduce the production of natural ethylene compounds


To help maintain the quality of post-harvest cooling, it also provides market flexibility by allowing growers to sell products at the most appropriate time. Having a cooling and storage system reduces the need to sell the product immediately after harvest. This is an advantage for manufacturers that serve restaurants and grocery stores or small manufacturers who want to pack large trucks for transportation. Post-harvest cooling is essential for delivering the highest quality products to consumers. Depending on the nature of the product to be stored, can be used in conjunction with storage in an environment that has increased carbon dioxide, sulfur dioxide, etc. Freezing storage of dried / dried vegetables to maintain vitamin C Storage temperature may Varies according to the storage time, may be 0-10 ° C with relative humidity 80-80 ° C, storage time 1 year or more, freezing fresh food 95% Advanced significantly in recent years, making treatment improved sensory quality, reducing spoilage and shelf life. These advances arise from the physiological action of the physicians in order to determine the amount of fruits and vegetables required and the cooling experts to design and operate the freezer.


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