Botzenhard at Ulm (Germany) is one of the many (foreign) customers using our vacuum coolers for quickly cooling back (iceberg) lettuce immediately after harvest. Practice shows that when iceberg lettuce is cooled back in the vacuum condenser within one hour after harvest, the cutting surface is not discolored! Furthermore, the lettuce stays fresh and crisp significantly longer, and the storage and transport time are substantially extended.
Martin Botzenhard, Gemüse Botzenhard - Germany
“Since we invested in our vacuum cooler, we can always cool down our lettuce within 15 – 25 minutes to around 4 °C.
Final cooling to 0.5 °C takes place in our cold room, which now always stays at its ideal temperature.”
Fossa Eugenia - The Netherlands:
“When we vacuum cool within 1 hour after harvesting, the cutting surface will not turn brown anymore, increasing value & shelf life.”
Andreas Sporrer, Sprinz Gemüse - Germany
“Through vacuum cooling, we can easily ship our iceberg lettuce long distance, and increase storage life by up to three weeks or more.”