Pre-Cooling Cold Rooms

• 
  ＞Rapidly remove field heat from freshly
  
  ＞harvested produce.0'C to 10°℃ (32°F to 50°F)
  
  ＞High airflow, quick cooling capability.
  
  ＞Ideal for leafy greens, berries, broccoli, etc.
  

  
  

Chilled Storage Cold Rooms

• ＞Short-to-medium-term storage of fruits and vegetables under controlled conditions.

  ＞0°C to 15°C (32°F to 59°F)

  ＞Steady humidity and temperature control.

  ＞Ideal for apples, citrus fruits, root vegetables.

  
  

  
  

  
  

Controlled Atmosphere (CA) Cold Rooms

＞Long-term storage with regulated gas composition (O₂ and CO₂ levels).

＞0°C to 5°C (32°F to 41°F)

＞Extend storage life by slowing respiration & ripening.

＞Ideal for apples, kiwifruit, and other climacteric fruits.

Frozen Storage Rooms

• ＞Store fruits and vegetables that needs freezing or frozen processing.

  ＞-18°C to -25°C (0°F to -13°F)

  ＞Designed for fruits/vegetables post-processing.

  ＞Ideal for berries, frozen peas, and corn.

  
  

  
  

Ripening Cold Rooms

• 
  

  ＞Provide controlled ripening environment, often with ethylene gas.

  ＞14°C to 20°C (57°F to 68°F)

  ＞Humidity and gas concentration management.

  ＞Ideal for bananas, mangoes, avocados, and tomatoes.