Forced Air Precooling

Pre-cooling refers to the rapid removal of field heat shortly after the harvest of a crop. Field heat can be defined as the difference in temperature between that of the harvested crop and the optimal storage temperature of the product. It should be removed as fast as possible since, for most produce, an hour delay at field conditions of about 35°C will lead to a loss in shelf-life of about 1 day – even at optimal storage conditions

Manjushree is one of the profound manufacturers and suppliers of forced air precooling chambers that are designed to extract field heat from fresh fruits and vegetables. High humidity levels are also maintained inside our chambers to retain the freshness of fruits and vegetables and also to avoid weight loss.