Pre-Cooling Equipment Manufacturing Division
FMG provides cost-effective solutions to your pre-cooling and cooling needs by offering a variety of state-of-the-art products and systems, from vacuum tubes, ice injectors, ice generators and hydrocoolers to cutting-edge ice storage units. These products can increase your productivity by 100%.
We have based our reputation on providing these fast, yet economical cooling products that continually ensure excellent arrivals, long shelf life, satisfied customers, and increased profits for the produce industry. At the same time, we make it our top priority to comply with food safety regulations.
FMG’s Full-Service Approach
WE ARE YOUR SINGLE-SOURCE SOLUTION FOR PRE-COOLING EQUIPMENT NEEDS.
Innovate & Design
We specialize in improving our customer’s efficiencies and capabilities through the design and fabrication of custom pre-cooling equipment. Our innovative capabilities are based on today’s advanced technology in the ag industry.
Engineer & Manufacture
FMG’s specialized team of engineers and manufacturers have a proven track record of providing the highest level of expertise to help our customers increase the value of their business by preserving product quality.
Sell & Support
FMG’s custom pre-cooling equipment is sold to clients in the ag industry and distributed nationwide.
Our Products
LEADER IN SPECIALIZED PRE-COOLING EQUIPMENT
To view the FMG Product Brochure, please click here.
Mobile Ice Generator (IG-180)
Mobile Ice Generator
(IG-180)
Specifications
Mobile Ice Generators are self-contained engine rooms, and only require water, power, and to be charged with ammonia to operate. A separate refrigeration system is not needed to operate this product. It connects to a facility or an ice storage and ice injection system.
• From 35 up to 200 tons of ice generated per day
• Efficient and reliable
• Self-contained units reduce installation costs
• Industrial quality construction
• Corrosion resistant construction
• Variable ice thickness to suit different applications
• Reliable PLC controls automate the generator, reducing downtime
35 Ton Ice Storage (IS 35 TD)
35 Ton Ice Storage
(IS 35 TD)
Specifications
Ice Storage Units are built to be versatile, efficient, and easily transportable on a Lowboy trailer. These units have a capacity of 35 tons of flake ice. The Ice Storage Unit is fully PLC controlled with a capable wireless network interface and a Stainless-Steel inner lining.
Vacuum Tube/Hydro (VT-12)
Vacuum Tube/Hydro
(VT-12)
Specifications
Vacuum Tubes are used in the vacuum cooling process to combine
vacuum pumps with a refrigeration system and expose the vegetable
to a lower boiling point of the water within and on the vegetable. This
causes the water to cool, thereby pre-cooling lettuces and other
vegetables.
• Extends shelf life by pre-cooling vegetables faster than any other
method
• Quick and efficient pre-cooling periods of 15 to 45 minutes are
achieved depending on the type of product, amount of heat
removed and other factors
• Especially effective for leafy vegetables. For certain vegetables,
water can be introduced during the pre-cooling process to
enhance hydration
Ice Injector (II-48-H)
Ice Injector
(II-48-H)
Specifications
Ice injectors reclaim chilled water that saves cost and improves efficiency. The ice injector with auto push off can directly feed into an opening of a facility, adding to cooling efficiency, and does not break the cold chain. The ice injector with auto infeed allows for very high capacity (20,000+ cartons per day cooled with ease) and also reduces labor by allowing the loaders to constantly feed and unload, without having to wait for the icing to finish its cycle.
These high-volume ice injectors are radio controlled, fully automatic, and can ice an entire pallet in about 90 seconds.
Hydrocooler-12 Pallet (HC-12)
Hydrocooler-12 Pallet
(HC-12)
Specifications
Hydrocooling is a method of pre-cooling that involves chilling water and then showering or submerging the product in cold water.
A hydrocooler is a pre-cooling system that extends shelf life by providing a fast, reliable and efficient means of cooling many water tolerant fruits and vegetables.
• Cools produce up to 15 times faster than air
• Allows for greater harvesting and marketing flexibility
• Easily handles large amounts of produce (although hydrocoolers can also be designed for smaller quantities of produce)
• Hydrates some products, reducing moisture loss
• Rinses while it cools
• Flexible means of cooling vegetables and fruits packed in bins, bulk, or palletized
Mobile Engine Room (HC-150)
Mobile Engine Room
(HC-150)
Specifications
This self-contained mobile engine room provides refrigeration and cooling capacity. This product is customized to fit mobile, seasonal, and emergency engine room needs. The mobile engine room provides flexibility for companies with multiple facility locations and cooling applications.
Bin Washer (BW-4 SERIES II)
Bin Washer
(BW-4 SERIES II)
Specifications
• Robust and portable bin washing system
• 1 -2 employee/forklift operation
• Capacity to clean 3 -4 bins per minute or 180 –240 per hour (depending on operation)
• Incredibly efficient and eco-friendly features
• Designed to save time, water and labor
• Dramatically increases productivity by 100%
• Large cost savings and ROI
Tote Washer (TW-15)
Tote Washer
(TW-15)
Specifications
• Robust and portable tote washing system
• 1 -2 employee/forklift operation
• Capacity to clean 3 -4 totes per minute or 180 –240 per hour (depending on operation)
• Incredibly efficient and eco-friendly features
• Designed to save time, water and labor
• Dramatically increases productivity by 100%
• Large cost savings and ROI
Pre-Cooling Methods
Hydro-Cooling
Hydro-cooling is a method of pre-cooling that involves using our FMG Hydro-Cooler to rapidly submerge the produce in chilling water and then shower the product in cold water to remove field heat. Hydro-cooling is very fast, but limited by the temperature to which you can cool produce. Without additives, water can’t be cooled below 32°F (0°C). Therefore, this method is ineffective for cooling down to 31°F or below. One of the main advantages of hydro-cooling is that it helps the produce retain moisture and stay hydrated, which may even revive slightly wilted produce.
______________________________
THE HYDRO-COOLING METHOD CAN BE USED FOR ARTICHOKES, ASPARAGUS, AVOCADOS, BEANS (GREEN), BEETS, BERRIES, BROCCOLI, BRUSSELS SPROUTS, CABBAGE, CANTALOUPES, CARROTS, CAULIFLOWER, CELERY, CHERRIES, CUCUMBERS, ENDIVE, GREEN ONIONS (SOME TYPES), KALE, KOHLRABI, LEAF LETTUCE, LEEKS, NECTARINES, PARSLEY, PARSNIPS, PEACHES, RADISHES, ROMAINE LETTUCE, RHUBARB, RUTABAGAS, SPINACH, SWEET CORN, TURNIPS, AND WATERCRESS.
Vacuum Cooling
The process of vacuum cooling is the rapid refrigeration of a porous product through moisture removal. The heat is removed very rapidly, allowing for earlier shipping and a fresher product. The vacuum cooling method is performed with our FMG Vacuum Tube. The pallets containing the product are loaded into a vacuum tight chamber and the process begins. The equipment drops the pressure inside the vessel by removing air through vacuum pumps. Once the level of vacuum reaches the “flash point” moisture and heat are removed from the product in the form of water vapor. The lower the pressure inside the chamber, the lower the boiling point of water. As the vacuum goes deeper, more water vapor is removed and the product temperature is reduced until the desired temperature is achieved.
______________________________
THE VACUUM COOLING METHOD CAN BE USED FOR BOK CHOY, CABBAGE, CAULIFLOWER, CHINESE CABBAGE, CHARD, CILANTRO, COLLARDS, CRISPHEAD LETTUCE, ENDIVE, ESCAROLE, LEAF LETTUCE, LEEKS, MUSHROOMS, PARSLEY, AND SPINACH.
Hydrovac Cooling
Hydrovac cooling is a combination of vacuum cooling and hydro-cooling. Just prior to the “flash point” when the water evaporates from the produce, additional cold water is added. This replenishes moisture lost during vacuum cooling, which helps prevent dehydration and a loss of water weight.
______________________________
THE HYDROVAC COOLING METHOD CAN BE USED FOR CELERY AND MANY OTHER LEAFY VEGETABLES.
Ice Cooling
Ice cooling is the method of using our FMG Ice Injector to mix ice and water into an ice slurry mix that is “injected” into the product packaging (closed cartons) and cooled by direct contact. When injected into a box of produce this ice slurry mix surrounds the produce within, filling any open spaces. The water then drains through holes in the box leaving behind instantly cooled produce blanketed in snow.
______________________________
THE ICE COOLING METHOD CAN BE USED FOR ASPARAGUS, BROCCOLI, BRUSSELS SPROUTS, CARROTS, KALE, KOHLRABI, LEAFY VEGETABLES, LEEKS, MELONS, ONIONS (GREEN), PARSLEY, PARSNIPS, RADISHES, RUTABAGAS, AND SWEET CORN.
Forced Air Cooling
Forced Air Cooling is the process of quickly removing heat from product by creating a pressure differential across the product. The product, usually stacked on pallets, is placed in rows and sealed to control the flow of cold air through the product, rather than around it. This cooling method uses fans designed to circulate, or force, cool air throughout the produce. By pulling the air through the produce rather than pushing it past the produce, this helps minimize associated dehydration. Nevertheless, forced air cooling often requires close monitoring and a humidifying system to prevent dehydration. Good airflow is essential for forced-air cooling and thus the produce must not be too closely packed together.
______________________________
THE FORCED AIR COOLING METHOD CAN BE USED FOR APPLES, APRICOTS, AVOCADOS, BEANS (GREEN, WAX), BELL PEPPERS, BERRIES, BROCCOLI, BRUSSELS SPROUTS, CABBAGE, CARROTS, CANTALOUPE, CAULIFLOWER, CELERY, CHILI PEPPERS, CUCUMBERS, FIGS, GRAPES (TABLE), HONEYDEW, KIWIFRUIT, KOHLRABI, LEAF LETTUCE, MUSHROOMS, NECTARINES, OLIVES, PEACHES, PEAS, PEARS, PEPPERS, PLUMS, POTATOES, RHUBARB, ROMAINE LETTUCE, SPINACH, SQUASH, SWISS CHARD, AND TOMATOES.
Room Cooling
With the Room Cooling method, the produce to be cooled is simply placed in a refrigerated room such as a cooler and allowed to naturally acclimate to ambient temperatures. However, modern coolers are carefully designed to closely regulate temperatures, airflow, humidity and often a host of other environmental factors that give the produce their best chance at maximum preservation and shelf life. Room cooling is most effective for produce that does not need to rapidly reach its minimum cooling temperature or which has already been pre-cooled using another method.
______________________________
THE ROOM COOLING METHOD CAN BE USED FOR APPLES, ARTICHOKES, BEETS, CABBAGE, ONIONS, PEACHES, PEARS, POTATOES, AND PUMPKINS.
Contact Us
Please feel free to submit a message and our team will be back in touch with you immediately.
For more information or to set up a consultation with our FMG team, please contact us below via phone or email.
Salinas Home Office:
1020 Merrill St., Salinas, CA 93901
(831) 417-1200
info@fmgsolution.com
Yuma Office:
Pre-Cooling Equipment Manufacturing Division
14280 S Avenue 3 East, Yuma, AZ 85365
(928) 726-2639