In warmer regions the cherries’ core temperatures easily rise above 30°C (86°F). Removing the field heat and lowering the core temperature to under 3°C (37°F) has a positive influence on the shelf life of the fruit. Water cooled cherries show a decreased weight loss. The greater firmness, caused by the ice water, makes it easier to size the product and leaves it more crisp.
The hydrocooler developed by VOS technics is very low in maintenance due to its ingenious water flow.
A conveyer, variable in speed, pulls the cherries through an ice cold shower.
|HYDRO 100||stationary||100 kg/h||2000x2000x2500||32A/400VAC|
|HYDRO 250||stationary||250 kg/h||3000x2000x2500||32A/400VAC|
|HYDRO 500||conveyer||500 kg/h||6000x2000x2500||40A/400VAC|
|HYDRO 750||conveyer||750 kg/h||7000x2000x2500||40A/400VAC|
|HYDRO 1000||conveyer||1000 kg/h||7000x3000x2500||60A/400VAC|
|HYDRO 1500||conveyer||1500 kg/h||8000x3000x2500||80A/400VAC|
* Conveyer available starting from hydro 500.
** The referenced capacity is measured with a temperature reduction of 25°C (45°F) in 15 minutes.
*** All dimensions are in millimetres (LxWxH).