Atlascool Cold Room for Fruits and Vegetables
Cold room / Cold storage for specific requirement of fruits and vegetable storage can be made as per the customer requirements. Room size and design will be custom made as per the request. Desired amount of Humidity and temperature needs to be maintained in cold room for fruits and vegetable. Different fruits and vegetable have different needs like cold room for Mango, Apple, Banana, Garlic etc, cold room for grapes can have different size, design and temperature as per the need. Temperature range of cold room for fruits and vegetable can vary between -40℃ to + 20℃. Specific function of these types of Cold rooms to keep Fresh, Frozen, Quick-Freeze, Fire Proof.
We use industry best refrigeration fittings and parts, which gives long life cycle.
Other features are like full automatic control, easy to manage. In all our cold rooms we make sure to get high efficiency and energy saving. Good performance, low noise and high reliability, fabricated cold room, Environment friendly refrigerant.
We specialise in the design and installation of cold rooms, our company is the leading cold room and refrigeration unit designer, manufacturer and exporter dedicated in supplying finest quality cold room solutions to worldwide customers. we exported a large selection of fruits and vegetables cold rooms and refrigeration units to Philippines and Singapore. Our fruits and vegetables storage cold rooms are made of high quality materials and low energy consumption.
Deterioration of fruits and vegetables during storage depends largely on temperature. One way to slow down this change and so increase the length of time fruits and vegetables can be stored, is by lowering the temperature to an appropriate level. It must be remembered that if the temperature is too low the produce will be damaged and also that as soon as the produce leaves the cold store, deterioration starts again and often at a faster rate.
All fruits and vegetables have a ‘critical temperature’ below which undesirable and irreversible reactions or ‘chill damage’ takes place. Carrots for example blacken and become soft, and the cell structure of potatoes is destroyed.
The storage temperature always has to be above this critical temperature. One has to be careful that even though the thermostat is set at a temperature above the critical temperature, the thermostatic oscillation in temperature does not result in storage temperature falling below the critical temperature. Even 0.5°C below the critical temperature can result in chill damage.
Our typical fresh fruit and veg solutions are between +2/+12 degrees.