PRE COOLING

Removing heat from fresh produce or perishable goods immediately after harvest or processing, before final freezing or cold storage

WHY IT’S CRITICAL IN INDUSTRIAL REFRIGERATION

Products like fruits, vegetables, dairy, meat, seafood, and bakery items are extremely sensitive to temperature after harvesting or processing. Delays in cooling can result in:

Spoilage due to microbial growth
Quality degradation (wilting, discoloration, sogginess)
Faster respiration and ripening in produce
Food safety risks

Pre-cooling helps remove “field heat” or “process heat” to preserve freshness, texture, and shelf life.

BENEFITS

🔄 Reduces Freezing Load

Pre-cooling reduces the temperature difference between product and freezer setpoint, leading to faster freezing cycles and energy savings.

❄️ Maintains Product Quality

Gradual cooling before sudden freezing avoids thermal shock, which can damage texture (especially in fruits, leafy vegetables, dairy).

🦠 Slows Down Microbial Growth

EarlyLowering product temperature quickly after harvest or cooking prevents bacterial growth in the critical zone (+8°C to +68°C).

📦 Better Product Uniformity

Reduces core-to-surface temperature variation. Helps maintain consistency in frozen products.

🧊 Minimizes Ice Crystal Formation

Pre-cooled products freeze more uniformly, avoiding large ice crystal growth that damages cell walls.

🛠️ Extends Equipment Life

Reduced compressor cycling and load helps protect compressors and lowers maintenance needs.