Practical examples of Vacuum Cooling for Vegetables & Herbs

Weber Cooling is the address for high-quality, affordable vacuum coolers
Vacuum cooling for Bread & Bakery
Vacuum cooling for Bread & Bakery
Vacuum cooling for Food & Kitchen
Vacuum cooling for Food & Kitchen
Vacuum cooling for Sushi & Rice
Vacuum cooling for Sushi & Rice
Vacuum cooling for Vegetables & Herbs
Vacuum cooling for Vegetables & Herbs
Vacuum cooling for Flowers & Cold Chain Management
Vacuum cooling for Flowers & Cold Chain Management
Vacuum cooling for Turf & Compost
Vacuum cooling for Turf & Compost

Verse Kruiden

Wanneer verse kruiden niet snel na de oogst gekoeld worden, kan dit temperatuurgevoelige product snel bederven.

“Dankzij onze nieuwe Weber Cooling Vacuümkoeler zijn onze verliezen door uitval sterk verminderd en blijft de kwaliteit van de door ons geleverde producten op een stuk hoger niveau”, verklaart Domingos Mendes van Lopeglis in Marokko.

“Wij staan bekend om de hoge kwaliteit van onze vers geplukte kruiden als dille, basilicum, koriander, bieslook, citroengras, oregano, peterselie, laurier, munt, rozemarijn, salie, tijm en meer. Onze nieuwe Weber Cooling Vacuümkoeler kan voor bijna alle kruiden worden gebruikt om snel de respiratie & transpiratie te verminderen en onze kwaliteit en opbrengst te maximaliseren”, aldus Marc Semhoun van Les Herbes de Roussillon in Frankrijk.

Lees ook dit interessante stuk over het koelen van kruiden.

Iceberg Lettuce

Botzenhard at Ulm (Germany) 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.

Also "same day delivery" is often an important argument for (iceberg) lettuce growers. Elements like saving storage space, faster response times and emphasizing freshness with the vacuum cooling concept from a marketing perspective are very important.

Cooling right after harvesting

Vacuum cooling of iceberg lettuce is standard practice at many (leading) farmers. Not only does it guarantee quality preservation in even the hottest summers, it also offers many advantages on the side.

More testimonials by our customers

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.”

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