WEBER vacuum cooler for vegetables and herbs

WEBER VEG-HERBS

VACUUM COOLING FOR VEGETABLES & HERBS

Worldwide leading in vacuum cooling!

Benefits of our pre cooling methods

Once harvested, all fresh produce will get stress. This stress results in respiration (breathing) and transpiration (sweating). Both are mainly triggered by temperature. By quick pre-cooling, both respiration & transpiration can be reduced by 75% or more.

Optimal quality preservation and maximal shelf life & storage/travel time.

Thorough cooling, to the core, independent of density of the packing and the packing style.

Lower workload for your cold room resulting in less temperature fluctuations.

Added value towards (export) customers, thanks to higher & more constant quality.

Less waste, reject and claims; saving money, maximizing your reputation.

Average rapid cooling time from 15 - 30 minutes for leafy vegetables and herbs to reach the core temperature from 0 - 5°C. Lower overall energy costs, as vacuum cooling is the most energy efficient cooling operation.

A WIDE RANGE OF VEGETABLES CAN BE COOLED FAST & UNIFORM

The larger the surface compared to the weight, the faster the produce can cool. For this reason, leafy vegetables and herbs can cool much faster than compact vegetables. The surface of the produce must be permeable to water-vapor to allow cooling by vacuum.

The best cooling results are usually achieved when around 80 - 85% of the “field heat” (= difference between har- vest and storage temperature) is removed by rapid (vacuum) cooling. The remaining heat can perfectly be re- moved in the cold storage. The vacuum cooling time is far shorter when the final cooling is done in the cold room, thus maximizing the productivity of the pre-cooler!