Fruits Precooling Equipment Forced Air Cooler Energy Saving SGS CE Certification

Forced Air Coolers

ALLCOLD Forced Air Cooler’s innovative design has surpassed technologies used in previous designs. Older precooling equipment, sometimes referred to as Pressure Cooling or Cooling Tunnels, used chilled water as a secondary cooling medium to chill air, which inherently limited the air temperatures to above 34 degrees.

ALLCOLD uses a more efficient and direct method of air chilling to achieve shorter cooling times, further enhancing a longer shelf life of the product. Additionally, TRJ's Forced Air Coolers can function as precooling systems and room coolers for almost any fruit or vegetable. Some of the precooling systems shown below are forced air cooling units for precooling strawberries, bell peppers, and grapes, typically a high volume commodity.

Application Field

Forced Air Coolers are Suitable for:
Artichokes, Avocados, Green Beans, Brussels Sprouts, Cabbage, Cantaloupes, Cauliflower, Cherries, Cucumbers, Grapes, Honeydews, Kiwi, Nectarines, Okra, Onions (dry), Peaches, Bell Peppers, Plums, Summer Squash, Strawberries, Tomatoes and more.

Benefits of Forced Air Cooling

1. Increase shelf life by removing field heat fast

2. Rapid cooling system with quick product turnaround

3. Efficient and quiet operation

4. Modular construction allows for relocation

5. Simple installation compared to plenum type precooling systems

6. No special ducting required

7. No water resistant cartons required

8. Fans can operate at relatively high static pressures

9. More energy efficient than room cooling

10. Precooling Equipment can be located in existing cold rooms

Features of Forced Air Cooling

1. High surface area cooling coil

2. High air flow fan capacity

3. Galvanized steel housing for long term protection against corrosion

4. Optimum temperature differential to achieve desired relative humidity

5. Touchscreen controls with PLC

6. Multispeed control for room cooling conditions

7. Ammonia and “Freon” models available

8. Various defrosting options

Cooling Rate of Forced - Air Cooler System

Forced-air cooling is accomplished by exposing packages of produce in a cooling room to higher air pressure on one side than on the other. This pressure difference forces the cool air through the packages and past the produce, where it picks up heat, greatly increasing the rate of heat transfer. Depending on the temperature, airflow rate, and type of produce being cooled, forced-air cooling can be from 4 to 10 times faster than room cooling.
The graph of time and temperature in Figure 1 illustrates the response of a typical commodity to airflow rates. The beginning temperature of the produce (pulp temperature) is represented by Ta. This temperature varies with ambient conditions and the amount of field heat in the produce; it normally ranges from 15 to 32 celsius.

Our Service

1. Reply your enquire in 24 working hours.

2. Experienced staffs are able to answer all your questions in profesional and fluent English.

3. Exclusive and unique solution can be provided to our customer by our well-trained and professional engineers and staffs.

4. Different kind of customized cold storage rooms are available. All reasonable suggestions are welcome.

5. Overseas service center availale and engineers available to service machinary overseas.

6. Supply the forced - air cooler system of high quality in China.

ALLCOLD precooling systems are complete with packaged refrigeration systems and cooling units, ready for field installation.