Everything shaping
the world of cooling.
Technology, companies and events worldwide
Potatoes need forced-air cooling, a two-week curing period, and storage at 3–7 °C with 90–95 % relative humidity to limit sprouting, weight loss, and quality decline. Frozen products must stay at or below −18 °C, and temperature sensors plus tracking systems help catch refrigeration failures during transit and handovers.
Sean Roche of Cold Change Group explains how variable-speed drives, PLC automation, and product-specific cooling programs are transforming pre-cooling from a fixed-cycle process into a precisely controlled operation. The shift affects energy costs, shelf life, and the ability to serve distant markets via sea freight.
Pretecval has introduced the MICRO-TUNEL, a forced-air pre-cooling tunnel that holds temperature variation inside a shipping container to less than 1 °C, compared with up to 8 °C in conventional systems. The company states the unit can reduce electrical consumption by 40–60 % and cools a crate of Lane-Late oranges from 20 °C to 6 °C in 90 minutes.
Companies, research and refrigeration events across borders.
Original sources help you explore the details and understand the context.
Available translations are linked on every story and reviewed by an editor.
