The rapid cooling of your fruits,
to improve their post-harvest conservation
IMPROVE THE PRESERVATION AND QUALITY OF YOUR FRUIT
WITH RAPID COOLING
Rapid cooling of post-harvest fruit improves the preservation over time, as well as the organoleptic qualities of fruit.
It enables :
- Optimum flavour of fruit to be maintained. The rapid-cooling stage is crucial for certain fruit varieties (e.g. yellow kiwi, red fruit, and mangoes)
- A reduction of risk for cold-related diseases (e.g. the development of botrytis in kiwifruit and red fruit)
- The anticipation of temperature-related issues during transport, especially sea transport
- Operational flexibility with faster rotations. This stage can be carried out after calibration or before shipping.
Clauger offers a wide range of cooling solutions.
Each need has a corresponding solution that is tailored to your fruit and to various production capacities.
THE BEST APPROACH: A “Turnkey” TEST CELL
Clauger provides you with a ready-to-use (“Plug and Play”) cooling cell that offers the full range of functionalities (batteries, valve station, and electrical box) for easy installation in your walls. These enable you to carry out on-site tests under real-life conditions.
The cell can be connected to a direct-expansion or glycol cooling system for a “turnkey” test cell.
DISCOVER OUR OTHER APPLICATIONS ADAPTABLE TO YOUR PROCESS
FRESH FRUIT
From harvest to plate
Rapid cooling of post-harvest fruit improves the preservation over time, as well as the organoleptic qualities.
It is especially important for red fruit and kiwi.