Rapid Cooling of a commodity after harvest, before or after packaging and before it is stored or moved in transit, prevents deterioration of the more perishable vegetables. The faster field heat is removed after harvest, the longer produce can be maintained in a good marketable condition. Cooling slows natural deterioration, including aging and ripening.

Our Forced Air Pre cooling chambers are designed to extract field heat from fresh fruits and vegetables . Evaporator units of these chambers are designed to suck cold air through the perforated boxes of commodity so as to attain desired temperature with in 3-4 hrs.

High humidity levels are also maintained inside the chambers to retain the freshness of fruits and vegetables and also to avoid weight loss.

Our controlled atmosphere ripening chambers provide five day ripening period for Banana. These are specially built air tight chambers having special evaporator coils for controlled temperature and humidity.

Chambers are equipped with ETHYLENE Generators to give dosage of natural ethylene gas to initiate ripening of fruits. Stacking system can also be provided for bigger sized chambers.