Immediately removing field heat is the single most important step in extending shelf life and maintaining a fresh fruit or vegetable suitable for buyers. Hydro-cooling is a popular method of cooling in packhouses and food processing plants as it maintains moisture levels and allows rapid reduction in the core temperature of produce. This translates into minimal weight and quality loss by dehydration, hence maximising saleable produce.
The laned Hydro-cooler has a maximum of three lanes dividing the internal belt conveying fresh produce through the cooling chamber. This cooling option allows packers and processors to refrigerate loose fruit and vegetables after they have been graded or sized. The aim is to minimise handling damage as some produce such as carrots or cherries are more susceptible to damage once cooled.
In addition to reduced produce damage, the laned Hydro-Cooler offers obvious space, investment and operational cost savings as it averts the need to purchase and run multiple equipment to cool the different grades. Traceability may also be facilitated with various grower or production line batches able to be conveyed at once.
The Wyma laned Hydro-cooler uses water showering down the produce as the cooling medium. Water is cooled as it passes through a heat exchanger constructed from coils. This cooled water then deluges down onto the loose produce to rapidly reduce its core temperature.
Wyma offers other models of hydro-cooling that may be more suitable to your produce or conveying process. These can be viewed on Wyma's main hydro-cooling page.