Cooling is a very important part of the produce business. Proper harvest conditions and rapid cooling help fruits and vegetables to maintain their freshness, quality, texture and taste. Having the proper cooling equipment is paramount to any produce operation, and Nardelli Farms is no exception. We operate a number of coolers of various types and sizes.
Below is a description of each type of cooling system we use:
Hydro-Coolers use a process by which water is chlorinated and then circulated quickly through a chiller where it reaches a temperature of approximately 32 degrees Fahrenheit. The water is then circulated over the produce, to ensure quality, freshness and sanitation.
Vacuum Coolers are used for rapid cooling of field direct products. As the pressure in the chamber gets lower, heat is removed from fresh vegetables. This process will bring the temperature down to 36 degrees Fahrenheit in 20 minutes, depending on types of vegetables. Vacuum cooling is the most useful, effective method available today and allows for earlier shipping and a fresher product with a long extended shelf life. Vacuum coolers are especially effective on cabbages and lettuce.
Hydro-Vac Coolers combine the technologies used in both hydro-coolers and vacuum coolers. Hydro-Vac coolers provide instant chilling with specific moisture settings, for delicate produce that requires a steady and controlled level of moisture.
Forced Air Coolers circulate cool air at 38 degrees Fahrenheit, to evenly cool produce in a very rapid cycle to guarantee freshness through transportation and shelf life.
