Mixed produce cool rooms

Protect your produce quality, prevent cross-contamination, ensure food safety.

1. Effective pathogen control:

   • Eliminates airborne pathogens including bacteria, and mould spores commonly found in cool rooms.

   • Reduces the risk of cross-contamination between different types of produce and other perishables.

   • Helps prevent spoilage and extend product shelf life.

2. Removes ethylene gas:

   • Actively removes ethylene gas, the natural ripening and aging hormone, from the cool room environment.

   • Slows down the ripening process of fruits and vegetables, prolonging their freshness and marketability.

   • Prevents ethylene-sensitive products from being affected by ethylene-producing items.

3. Destroys odours:

   • Eliminates unpleasant odours caused by decaying produce and other sources in the cool room.

   • Prevents odour transfer between different types of food, maintaining product quality and appeal.

   • Creates a more hygienic and pleasant working environment for staff.

4. Manage humidity:

   • Helps to maintain optimal humidity levels in the cool room, preventing excessive drying or condensation.

   • Reduces the risk of mould growth and other moisture-related problems.

   • Ensures that produce retains its optimal texture and appearance.

5. Improve energy efficiency:

   • May allow for slightly higher cool room temperatures without compromising product quality.

   • Reduces the workload on cooling systems, leading to potential energy savings.

   • Supports sustainable business practices.

6. Reduce chemical use:

   • Provides a chemical-free alternative to traditional cleaning and disinfection methods.

   • Eliminates the need for harsh chemicals that can potentially damage produce or pose risks to staff.

   • Aligns with consumer demand for natural and sustainable food handling practices.

7. Improve operational efficiency:

   • Low maintenance requirements save time and labour costs.

   • Integrates seamlessly with existing cool room infrastructure.

   • Provides consistent performance with minimal oversight.

8. Enhance food safety:

   • Contributes to a comprehensive food safety program by addressing airborne and surface contamination risks.

   • Helps meet food safety regulations and standards.

   • Builds consumer confidence in the quality and safety of your products.

9. Minimise use of harsh chemicals

• The traditional surface cleaning regimen involves several, or all of, steps, including:

  • Cleaning

  • Disinfection

  • Sanitising