VALUKOOL PRECOOLING STATS
Learn About The Storage And Cooling Conditions For Different Fruits And Vegetables.
CHART LEGEND
F = Forced-Air Cooling
H = Hydro Cooling
I = Package Icing
R = Room Cooling
V = Vacuum Cooling
N = No Precooling Needed.
Sources: USDA Agricultural Marketing Service, Kansas State University Cooperative Extension Service
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Vacuum Cooling
Vacuum cooling is the leading method of precooling “leafy” food products. Vacuum cooling is much faster than cold storage cooling and is guaranteed to extend the shelf-life of your food products by multiple days.
Freeze Drying
Freeze drying is the process of removing water or moisture from frozen sensitive food products while they remain in the frozen state. This means they retain their original shape and structure once dried.
Hydro Cooling
Hydro-Coolers use chilled water to rapidly cool warm products. Hydro-cooling is an effective method of quickly removing heat from products that have a small surface area compared to their volume.
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192 Mary St.
Brantford, ON, Canada
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