Pre-Cooling Equipment Manufacturing Division

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.

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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.

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.

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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 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.

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THE HYDROVAC COOLING METHOD CAN BE USED FOR CELERY AND MANY OTHER LEAFY VEGETABLES.

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.

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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 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.

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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.

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.

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THE ROOM COOLING METHOD CAN BE USED FOR APPLES, ARTICHOKES, BEETS, CABBAGE, ONIONS, PEACHES, PEARS, POTATOES, AND PUMPKINS.