Fresh fruits and vegetables require ice or frozen water to maintain quality.
All links in the fruit and vegetable processing chain use ice and/or cold water - during harvesting in ice from produce to remove heat in the field, during processing of the top of the ice and During transportation, ice is mixed with vegetables and fruits into boxes. During marketing, vegetables and fruits that are not sold still need ice or cold storage in the warehouse. Continuous temperature control is required to maintain optimal quality and extend shelf life. The use of ice reduces bacterial or enzymatic activity in the product, slowing down the decomposition process and ensuring higher quality.
Application:
1、Use ice or cold water to reduce field temperature during harvesting
2, Water cooling to quickly lower the temperature of processed products (during cutting and pickling)
3, Transportation of mixed stones during product transportation
4, Store the product at low temperature during storage
Chilblock's recommended refrigeration solution
Chilblock can provide you with a complete ice making, storage and distribution system to help you achieve your cold keeping goals at every stage.
