For Vegetables and Herbs
Vacuum cooling is the most effective and reliable method for cooling lettuces, herbs, mushrooms, delicate sprouts, and even compact vegetables. At the Weber Vacuum Group, we design and build the fastest and most energy-efficient cooling solutions. Our systems not only increase your yield and revenue but also help expand your customer base.
Vacuum Technology in Vegetables Supply Chain
Today, our innovative approach is embraced globally by enterprises and farmers of all sizes. The technology’s primary appeal lies in its ability to preserve quality and maximize yields, making it an invaluable tool in the agricultural industry.
In the logistics and trade sectors, including vegetable trade and for both importers and exporters, Weber is the logical choice. The company’s solutions are renowned for their reliability and low maintenance requirements, ensuring smooth operation throughout the year. Whether in storage or transportation, Weber’s vacuum technology plays a crucial role in maintaining the quality and extending the shelf life of agricultural products, benefiting the entire supply chain from farm to table.
In the previous decade, Weber Cooling has grown into the leading supplier of vacuum coolers for vegetables and herbs. This provides us with unparalleled knowledge, experience, and economies of scale, enabling us to offer vacuum cooling solutions at an affordable price. We supply small (one pallet) to large (trailer-sized) hydronic systems for cooling lettuce, herbs, broccoli, celery, radish, and many other products all over the world. Weber Cooling understands what it takes to achieve perfect pre-cooling of your products and offers solutions that can optimize your cooling process.
Vacuum pre-cooling
Vacuum is the most effective and energy-efficient pre-cooling method for many vegetables. It is the only method you can achieve uniform and thorough cooling, virtually independent of the packing method (if not air-tight packed). For the right products, cooling by vacuum will save you on time & energy and will preserve quality and freshness like no other method can give you. Additionally, vacuum cooling is the best method to control the free moisture in products, avoiding microbial growth and decay.
Download our latest brochure for vacuum cooling vegetables & herbs
Advantages for vegetable and herbs
Improved Quality
By putting the produce to “sleep” much quicker, respiration (sweating, resulting in loss of weight and moisture build-up) and transpiration (breathing) of produce are reduced. Freshness and quality are therefore maintained for longer.
Faster Pre Cooling Times
Traditional cooling methods can take hours, whereas vacuum pre-cooling can reduce the temperature of produce from 20-25 °C to 1-5 °C within 10-20 minutes for leafy vegetables and herbs and from 30-45 minutes for compact vegetables. Faster cooling means produce can be processed and shipped more quickly, maintaining peak freshness for longer.
Extended Shelf Life
By cooling your produce in a matter of minutes, produce is ready to enter the cold chain much sooner. Moreover, the capillary water inside the plant causes condensation during the cold chain process, which can raise the temperature in the surrounding area and affect the arrival quality. By removing the excess water and slightly drying the product, this isn’t an issue anymore, and shelf-life is extended.
Uniform Cooling
Vacuum cooling takes away energy in the form of heat from the product, which ensures rapid cooling. The quick and uniform cooling (the surface and core of the product reach the same temperature after vacuum cooling.
Environmental Benefits
The vacuum pre-cooling process is energy efficient compared to traditional methods. Reduced energy usage contributes to a lower carbon footprint, supporting sustainable farming practices.
Intelligent design
Thanks to our intelligent design we can provide systems of one pallet to trailer size and beyond, always addressing specific needs of our users.
