The company says that immediately removing field heat is the single most important step in extending shelf life and maintaining a fresh fruit or vegetable suitable for buyers. Hydro-cooling is a popular method of cooling in packhouses and food processing plants as it maintains moisture levels and allows rapid reduction in the core temperature of produce. This translates into minimal weight and quality loss by dehydration, hence maximising saleable produce.

The new Wyma Laned Hydro-cooler has a maximum of three lanes dividing the internal belt conveying fresh produce through the cooling chamber. This cooling option allows packers and processors to refrigerate loose fruit and vegetables after they have been graded or sized. The aim is to minimise handling as some produce such as carrots are more susceptible to damage once cooled.

There are also obvious space, investment and operational cost savings since the laned Hydro-Cooler averts the need to purchase and run multiple equipment to cool the different grades. Traceability may also be facilitated with various grower or production line batches able to be conveyed at once.

The Wyma Laned Hydro-cooler uses water showering down the produce as the cooling medium. Water is cooled to below freezing temperatures as it passes through a heat exchanger constructed from coils. This cooled water then deluges down onto the loose produce to rapidly reduce its core temperature.  

To find out more about the Wyma Laned Hydro-Cooler visit: https://www.wymasolutions.com/laned-hydro-cooler.html or contact Wyma via e-mail for more information.