Vacuum Cooling - Fresh Produce & Flowers

GAME-CHANGING ADVANTAGES

Vacuum cooling is a revolutionary process of cooling fresh produce with many inherent advantages such as

Ultra-Fast Cooling

Rapid cooling time to 2 degrees centigrade within minutes

Space Saving

Truck mounted or portable to move from one place to another place

Reduces Waste

Reduces the amount of spoilage

Energy Saving

It reduces the energy consumption of cold storage as the product has already attained minimum temperature

Longer Shelf Life

Rapid cooling reduces probability of bacteria growth and increases shelf life

Reduces Respiration & Ethylene Production

Reducing respiration rate increases the quality of fresh produce

Versatility

Vacuum cooling technology is highly versatile and considerably enhances the quality of many varieties of fresh produce, such as Lettuce, Broccoli, Mushrooms, Celery, Cilantro, Leeks, Collards, Endive, Sweet Corn, Parsley, Cabbage, etc., and all kinds of fresh flowers.

Temperature is the most important factor affecting a flower’s life after harvesting. Flowers should be cooled immediately after harvesting and stored at a temperature of 2 to 5 degrees centigrade in order to extend their vase life. Vacuum cooling of flowers can preserve their freshness and extend their vase life by up to three times.

Pre-cooling flowers also help in reducing respiration rate, transpiration rate, and ethylene release during transportation and distribution.

InnoVAC FRESCO

SALIENT FEATURES

Flexible

Multiple recipes can be configured for various produce.

Safe

Food-grade direct contact materials. In-built emergency systems for man, machine & product safety.

Compact

Low maintenance and occupies less space.

Energy Efficient

Optional waste heat recovery for enhanced payback.

Easy to Use

User friendly human-machine interface. Easy to handle, simple to operate.

Easy to Maintain

State of the art mechatronics used for seamless operations of the machine. Remote troubleshooting assist system.

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