Vegetable vacuum cooler for leafy vegetables and herbs
Cooling down to 7/8 of the “target temperature” is more than enough!
Leafy vegetables like (iceberg) lettuce, spinach, baby leaf and herbs are 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 20 – 30 minutes.
Don't vacuum cool too much: Cooling down to 80 – 90% of the “target temperature” is more than enough! If you want to harvest at 25 °C and store at 0,5 °C, it's sufficient to vacuum pre cool to around 3 - 5 °C. Lower pre cooling temperatures will not give you any added benefits, and will only lengthen your cooling time disproportionally.
Vacuum Cooling of :
Herbs
Iceberg Lettuce
Leafy Lettuce
Paksoi
Ruccola and Spinach
CASES
Case Iceberg Lettuce
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.
“Since we invested in our vacuum cooler, we always can 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”, states our German grower Martin Botzenhard.
“When we vacuum cool within 1 hour after harvesting, the cutting surface will not turn brown anymore, increasing it’s value & shelf life”, states one of the leading growers of the Dutch Growers Cooperation Fossa Eugenia.
“Through vacuum cooling, we can easily ship our iceberg lettuce over larger distances, and increase storage life by up to three weeks or more”, says our customer Andreas Sporrer from Sprinz Gemüse in Germany.
Case Fresh Herbs
Increased yield & quality for herbs
If herbs are not quickly cooled after harvesting, this temperature sensitive produce can easily deteriorate quickly.
“Thanks to our new Weber Vacuum Cooler, our sunk costs due to rejects have been minimized, and the quality of our delivered products stay at a much higher level”, states Domingos Mendes from Lopeglis in Maroc.
“We are known for our high quality of fresh cut herbs, like Dill, Basil, Coriander, Chive, Lemongrass, Oregano, Parsley, Laurel, Menhe, Rosemary, Sage, Thyme & more. Our new Weber vacuum cooler can be used for almost all herbs to ensure perfect cooling, quickly reducing respiration & transpiration, maximizing our quality & yield”, states Marc Semhoun from Les Herbes de Roussillon in France.
See also this interesting link on herb cooling:
