Vegetables & Fruit
Chilled rooms from 0 °C to +4 °C with humidity control — limiting weight loss and extending the shelf life of horticultural produce.
Unlike frozen meat, vegetables and fruit remain alive after harvest: the produce still respires and generates its own heat. Cooling slows that process, but temperature is not the only variable. Air that is too dry pulls moisture out of the produce, and that weight loss shows up directly on the scale at the point of sale.
Our designs therefore control temperature and humidity together, with air velocity high enough to remove heat but not so high that it dries the product surface. Worth noting: each commodity has its own optimum temperature — and some must not be stored together, being sensitive to the ethylene gas that other produce releases.
What we provide
- Horticultural chilled rooms with controlled temperature and humidity.
- Airflow design that is even without drying the product surface.
- Room partitioning for commodities with differing temperature needs.
- Temperature monitoring throughout the storage period.
- Scheduled maintenance to hold stability through harvest season.
Room parameters
| Temperature range | 0 °C to +4 °C |
|---|---|
| Humidity | Controlled to limit weight loss |
| Airflow | Set for even distribution without drying produce |
| Commodity separation | Separate rooms for ethylene-sensitive produce |
| Insulation thickness | 100–150 mm polyurethane (PU) panels |
| Scope of work | Survey, design, fabrication, installation, commissioning |
Suited to
- Packing houses and harvest collectors
- Vegetable and fruit distributors
- Modern market suppliers
- Fresh produce kitchens and stores
Services this sector typically needs
Tell us what you need
For cooling work, send the room dimensions, the commodity, and your target temperature. For IT work, how many users, how many sites, and what holds work up most. We calculate what is needed and send a quotation with the reasoning behind it — at no cost.