Pre-cooling after harvest

What pre-cooling is

Produce picked in the field goes into the crate carrying the field heat inside it. Until that heat is shed, the product keeps respiring and losing water, and deterioration accelerates. For a grower, the window between harvest and entry into the cold chain is where most of the loss happens.

Pre-cooling is the process of dropping that field heat quickly by passing the product through a fog environment before it goes into storage. The system we install works on the same high pressure misting principle: water is broken into very fine droplets which draw heat from the air as they evaporate, forming a cool, humid layer around the product.

Where we install it

• Post-harvest holding areas: the shaded structures and canopies where crated product waits.
• Grading and packing lines: the section where product travels on the conveyor.
• Loading bays: the most critical point, where warm air comes in whenever the door is open.
• Cold store entrances: the last step before the product goes in.

What it gains you

There are two sides to it. On the product side, field heat removed early directly protects shelf life and appearance. On the energy side, the cold store works on a cooler product, so the load on it falls.

For the equivalent at the point of sale, see the produce and fish display page; the two are opposite ends of the same chain.

Quotation and installation

The cost of a pre-cooling system is set by the size of the area, the length of the line and the type of produce. Nozzle prices vary with the equipment chosen. Send us the width and length of your area through the contact page, or call 0507 492 02 04. We are based in Ankara and install across Türkiye.