Before having the Vacuum Cooling system that we got from Weber Cooling, the issue was that it took such a long time for the vegetables to cool down.
Sometimes it would take a full night to get the product cool enough. With the new cooler that we have installed, the quality of the product can be secured better by getting the temperature as low as 4-5 degrees within 30 minutes.”
Our new cooling system clarifies the functions, guarantees the faster cooling of vegetables and better preservability. The support for this system has been good and fast. We have found some information online and someone has always answered fast and easily to all of our questions. The machine has worked very well, so we haven't needed much support as of yet.
Related articles
-
Vacuum Cooling guarantees the faster cooling of vegetables
-
at all conceivable (measuring points) the crop cools down just as quickly -
Vacuum Cooling, Box Design, And Internal Procedures: Holex’ Challenge of Staying Below 500 -
Cooling enables us to prolong the shelf life by 2-6 days -
We use Weber Vacuum Cooling to extend shelf-life of our herbs -
Vacuum cooling significantly extends the shelf life of leafy vegetables -
No more quality claims thanks to vacuum cooling -
Vacuum cooling mushrooms: the quickest pre-cooling technique -
Worldwide Cargo Logistics to open vacuum cooled facility in Miami -
Vacuum Cooling of iceberg lettuce -
Vacuum Colling The Best Postharvest of Cut Flowers -
Arcadia: chrysanthemums from the vacuum cooler.
