Vegetable and Fruit Application

Industry knowledge introduction:

Fresh vegetables and fruits need ice or chilled water to maintain quality.
Ice and/or chilled water are used in all links of the fruit and vegetable processing chain – during the process of harvesting ice from the product to remove field heat, during the process of processing ice topping, and during transportation, ice is mixed with fruits and vegetables into boxes, and during marketing, fruits and vegetables that are not sold still need ice or refrigerated storage. Continuous temperature control is required to maintain optimal quality and extend shelf life. The use of ice reduces bacterial or enzyme activity in the product, slows down decay, and ensures higher quality.

Applications:

1. Use ice or chilled water to reduce field heat during harvesting
2. Water cooling to quickly reduce the temperature of processed products (during cutting and blanching)
3. Mixed ice transportation during product transportation
4. Products should be stored at low temperatures during storage

The refrigeration solution recommended by Hengyatu can provide you with a complete ice making, storage and distribution system to help you achieve the goal of keeping cold at all stages.