Fresh vegetables and fruits require ice or chilled water to maintain quality.
Ice and/or chilled water is used at all points in the fruit and vegetable processing chain – ice is added during harvest to remove field heat from the product, ice is added to the top during processing, and ice is mixed with fruit and vegetables during transportation After being put into packaging boxes and sold in the market, fruits and vegetables that are not put on the shelves still need to be cooled with ice or stored in cold storage. Processing requires constant temperature control to maintain optimal quality and extend the shelf life of the product. The use of ice reduces bacterial or enzymatic activity in the product, slowing decay and ensuring higher quality.
1. Use ice or chilled water during harvest to reduce field heat
2. Water cooling to quickly reduce the temperature of processed products (during cutting and bleaching processes)
3. Mixed ice transportation during product transportation
4. Keep the product at low temperature during storage
CBFI Recommended Refrigeration Solutions
CBFI can provide a complete set of ice making, ice storage, chilled water, distribution systems and low-temperature storage of fruits and vegetables for agricultural product production.
Automatic Direct Cooling Block Ice Machine
Industrial Flake Ice Machine
Contact Person: Mr. Henry Lin
Tel: 86-180 2621 9032