INDUSTRIAL REFRIGERATION AND HYGIENIC AIR TREATMENT

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 your fruit

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.

Optimise your maturing / ripening process
The process of ripening fruit (bananas, avocados, mangoes, and tropical fruit) requires creating the conditions needed for the optimum ripening of fruit.
Store your fruit in a controlled atmosphere
For some fruit, like apples, kiwi, or avocados, controlled-atmosphere warehousing increases lifespan by preserving the quality of stored products.

PROCESSED FRUIT

Complementary know-how

Deep-freezing
Deep-freezing is a low-temperature preservation technique which preserves the taste and vitamin content, as well as the color and texture of fresh fruit. Red fruits (raspberries, blackberries) or stone fruits (peaches, apricots) lend themselves particularly well to freezing techniques.
Drying
Drying of fruits (prunes, apricots) requires dehydrating them which ensures their preservation.
Transforming
With dual-expertise in refrigeration and air treatment, Clauger supports the agri-food industry in its various process applications, such as the rapid cooling of compotes, while reusing energy to ensure a sustainable facility.
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