Rapid cooling immediately after harvesting is essential to maintain high quality, freshness and shelf life. In addition, it extends the possible storage time, allowing you to increase your market reach. The high cooling speed also enables same-day delivery. (Fast) Pre-cooling with vacuum is the only really effective way to achieve high cooling speeds and homogeneity (the whole load at the same temperature).
Weber Cooling has the widest range of vacuum coolers for “Fresh”, with the shortest cooling times (thanks to “hydronic cooling”) and the best price / performance. Supported by service - worldwide.
Once harvested, stress arises that results in respiration and perspiration of the products. Both are mainly triggered by temperature. By quickly cooling your perishable produce with our vacuum coolers, this process can be reduced by 75% or more.
Quality protection and maximum shelf life & storage (longer travel times possible).
Thorough cooling, down to the core, independent of the density of the packaging or packaging style.
Lower workload for your cold room, resulting in less temperature fluctuations.
Added value for (export) customers, thanks to the higher & more consistent quality.
Less waste, disapproval and claims; save money and maximize your reputation.
Lower energy costs, since vacuum cooling is the most energy-efficient cooling method.
In recent years, Weber Cooling has grown into the leading supplier of vacuum coolers for vegetables. We offer vacuum cooling solutions for both food and fresh products. This provides us with unparalleled knowledge, experience and economies of scale, enabling us to offer vacuum cooling solutions at an affordable price. We supply small (one pallet) to large (12 pallet) systems for cooling lettuce, herbs, broccoli, celery, radish and many other products all over the world. Weber Cooling understands what it takes to achieve perfect pre-cooling of your products and offers solutions that can optimize your cooling process.
Easy to cool very fast with vacuum technology, thanks to the high “surface to weight ratio”. If the chosen cooling capacity is high enough, the cooling cycle can be shorter than 20 minutes. Our standard design is based on a cycle time of 15 – 30 minutes.
Compact vegetables can be cooled down effectively in a vacuum cooler for vegetables, both in big bins and in palletized boxes. With vacuum cooling, you can remove most of the field heat in approximately 30 – 45 minutes and do the final cooling in the cold room. Substantial quality improvement & shelf life prolongation is confirmed by customers!
Delicate Vegetables & Micro Herbs
Delicate vegetables and micro herbs have very high respiration & transpiration rates at harvesting temperatures which can have a negative influence on your yield, storage time & shelf life. The more delicate your produce, the faster you want to cool your produce. For products like micro herbs, beans, tender-stem broccoli and mushrooms, quick and thorough vacuum cooling can offer you many benefits!