Finnish vegetable grower Päivi ja Kalle Vuorenmaa recently upgraded their cooling system and now uses vacuum cooling. According to Kalle Vuorenmaa, this process is much faster than their previous cooling system: “Our company has a broccoli farm that produces broccoli, kale, broccoli and grains. Using the vacuum cooling system we obtained from Weber Cooling Previously, the problem was that vegetables took a long time to cool; sometimes it took overnight to make the product cool enough. With the new cooler we installed, the temperature can be reduced to 4-5 degrees within 30 minutes, so as to better guarantee product quality."
Vuorenmaa is satisfied with the support of Weber Cooling, because they will naturally make some small mistakes in the process of getting used to the new system. "Our new cooling system clarifies the function, ensuring faster cooling and better preservation of vegetables. The support for this system has been very good and very fast. We found some information on the Internet, and someone always quickly and easily Answer all our questions. This machine works very well, so we don’t need much support yet."
According to Weber Cooling sales manager Sylva van Uden, vacuum cooling has many benefits: "Vacuum cooling is the most common method for cooling leafy and compact vegetables. It cools quickly and evenly to the core; it reduces cooling space and energy Cost while maintaining quality and maximizing shelf and storage life."
"Once harvested, all fresh produce will be under pressure, causing breathing, or breathing, and transpiration, that is, sweating. Both are mainly triggered by temperature. Through rapid pre-cooling, both respiration and transpiration can be reduced. 75% or more to maintain quality and extend shelf life and storage period, thereby reducing waste and waste. Pre-cooling can maintain product quality and increase profits. In this regard, vacuum cooling is a rapid pre-cooling technology," van Uden explain.
"By continuously reducing the pressure in the vacuum chamber, you can force part of the product's own moisture to evaporate at a reduced temperature. This evaporation consumes energy, and the energy is obtained from the product in the form of rapid cooling; so your product cools down ! Fast, internal and external, core, and temperature drops by 6-7C, and the loss is about 1%. This means that in the average cycle, growers will lose 2% to 3%, not more."
With vacuum cooling, delicate vegetables can be cooled in ten to twenty minutes. Van Uden said: "Vacuum cooling is currently the fastest and most effective pre-cooling method. All kinds of fresh vegetables and herbs can benefit from vacuum cooling. Leafy vegetables and herbs are the easiest and fastest to cool, but delicate vegetables and Mushrooms can also be cooled quickly. More compact vegetables such as broccoli require more time and may benefit from the additional water spray. As experienced by Finland’s Päivi ja Kalle Vuorenmaa, vacuum cooling is very suitable for most vegetables and herbs. "
More information: Kalle Vuorenmaa Päivi ja Kalle Vuorenmaa Tel: 358 50 5216642 Email: kalle.vuorenmaa@smail.fi Email: paivi.vuorenmaa@smail.fi Sylvia van Uden Weber Cooling Tel: 31 88204u76 Email: 31 88204u@ 25 webercooling.com www.webercooling.com
Publication Date: Friday, October 8, 2021 Author: Nick Peters © FreshPlaza.com
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