Keep things fresh with quality Refrigeration units from UK Refrigeration & Air Conditioning

We feel that produce cooling is a very important factor within a cold store and placing the produce in a room, which has been equipped with fully functional refrigeration units ensures that the room is kept at the correct desired temperature. Air flow plays a crucial part in the cooling process and this will ensure longer shelf life for the items in storage. Blast cooling is a typical example of cooling a large batch of produce quickly and efficiently.

This system gives you direct contact between water and the product being cooled, this rapidly reduces the product surface temperature followed then by the core. This cooling technique is ideal for most root-based crops, typically carrots, parsnips, potatoes. Ideally these conveyor systems are used for bulk produce pre-chilling, weighed, bagged and then dispatched.

Over the years UK Refrigeration & Air Conditioning have made technical advances to the hydro cooler by means of evaporator coil design water distribution and energy efficiency of the equipment.

These systems can be manufactured in a variety of ways to suit your requirements. Sizes can range from 1000kg - 20,000kg per hour.

Benefits include:

• Direct produce cooling by water saturation
• Instant cooling effect
• Extended shelf life
• Rapid cooling up to 5 times faster than conventional air
• Hydration of produce whilst cooling
• Automatic variable speed conveying belts for increased product volume
• Automatic water cleaning capability
• Stainless steel or copper evaporator design
• Stainless steel or steel hydro cooler construction
  

DX Systems (Dry Evaporation Systems). A choice of floor or ceiling-mounted product coolers. These cooling systems are capable of achieving 85 - 90% humidity, particularly popular with potato growers and dispatch areas of a cold store environment. Again, these systems can be sized to suit any of your requirements.

Vacuum cooling within the food industry is usually used for: iceberg lettuce, spring onions, sweet corn, broccoli, celery, mushrooms, etc, normally removing the fields heat from the produce from anywhere between 25 and 40 minutes down to 2 to 4 degrees. Most of these machines are bespoke designed and built to your product volume.

Benefits include:

• Rapid temperature removal of field heat
• Mass produce cooling
• Minimal produce weight loss
• 30 to 40-minute cooling cycles
• Product freshness
• Greater shelf life