June 23, 2011
After much intensive research both independently and with input and assistance from the pacific agri-research center, Munckhof mfg is proud to announce the release of their new hydro cooler design.
Its essential to hydro cool in order to produce world quality fruits and vegetables
Hydro cooling is an important part of the packing process, produce and fruit that are hydro cooled last exponentially longer than products that are not, and hydro cooling also makes products firmer, crunchier, and can rejuvenate wilted leafy greens. The new design works by moving massive amounts of water down through the fruit/vegetables as the move along the belt, and by placing the cooling coils overhead, maximum cooling is achieved with very little self insulating of the product being cooled.
Food Safety First!
A major concern when working with any machine that handles food is cleanliness, when designing the Munckhof hydro cooler, engineers ensured that all the panels and all the dispersion grid plates would be removable, so that the machine could be striped down to a skeleton for cleaning. Another feature incorporated into the design is open belting so that the space in between the belts could be cleaned out as well, making this hydro cooler the most assessable and cleanest one on the market
Hydro cooling can benefit a multitude of different products, items that can be hydro cooled include:
- Green Onions
- Peas (shelled and in pods)
- Brussel Sprouts
Testing conducted with the assistance of the pacific agri-research centre has shown that the Munckhof rain curtain hydro cooler is up to 92% efficient, this means that it can bring the temperature of the product it is cooling down to 92% of the water that is being flowed over it.