Product Storage

The method of long-term storage provides optimal storage for root crops such as swede, carrots and potatoes. In addition, this type of storage can be used to provide extended storage time for brassicas and top fruit such as apples and pears, as well as other fresh produce. The aim – to maximise the storage life, shelf life and freshness of the product.

Ultra-stable temperature and humidity is the key to providing optimal crop storage conditions.  When using air as the cooling medium the cooling process removes moisture from the air (which forms as condensation on the cooling coils).  In turn the products within the store will lose moisture until an equilibrium is reached between the moisture level of the air and the product.  Keeping the temperature of the air as close to the temperature of product minimises moisture losses.

Controlled Atmosphere (CA) storage facilities are instrumental in extending the shelf life of fresh produce, such as apples, onions, cabbages, and grapes. These facilities achieve this by significantly lowering oxygen levels while also regulating the levels of carbon dioxide and, at times, ethylene gas. When coupled with precise temperature and humidity control, CA storage enables fresh produce to be stored for extended periods, often up to 12 months. Progen Refrigeration boasts a wealth of expertise in providing CA storage solutions, including groundbreaking fruit storage technology, ensuring that produce remains at its best for longer durations.

Heat Recovery Progen Refrigeration has consistently delivered energy efficiency advantages to our clients, leveraging our experience and expertise to apply optimal solutions across a wide range of applications. This includes the development of our innovative heat recovery system for the ripening process. A significant step toward making such systems more viable has been the adoption of central glycol cooling systems. In the past, large factories, packhouses, and storage complexes used multiple individual systems to cater to various areas within a facility. This dispersed the substantial heat generated by the cooling systems across a wide expanse, making it challenging to harness for a common heat recovery system.

With the shift towards centralized glycol systems, heat recovery is now feasible from a single central location at the primary glycol chiller plantroom. This significantly enhances the potential for integrating heat recovery systems on-site, offering compelling returns on investment through reduced utility costs and lower overall service and maintenance expenses. Progen Refrigeration’s commitment to innovative solutions ensures sustainable benefits for our customers.

Maintaining fresh produce at lower temperatures, typically in the range of +0.5°C to +5°C, significantly extends its freshness. Among the most common projects for Progen Refrigeration is the creation of ‘mid-term’ fresh produce storage facilities, designed for storing produce for longer durations exceeding a day but less than a month. These facilities are also integral for storing chilled distribution or finished goods before they are dispatched. Importantly, mid-term storage isn’t restricted to fresh produce; it also plays a crucial role in the frozen food sector, ensuring the quality and longevity of various products.

Conventional cooling systems using a primary refrigerant to cooling air within a store is a cost-effective method of providing product storage.  The key to success with conventional storage is developing an efficient, balanced system that is sympathetic to the products being stored.  Subtle differences in system design can provide invaluable across the lifetime of the store.

The purpose of a short-term temperature controlled room would vary depending on the process, however in most cases, forms part of the cold chain transit process. A Work In Progress (WIP) chill store and despatch store are good examples of this where the product turnover is very fast, typically in and out of the store in less than 12 hours.

Intake stores are often the first point of temperature reduction for the product.  In many instances Intake areas can be heavy traffic areas, busy with personnel and product moving equipment along with lots of door openings and subsequent air changes.  All these factors can require significant amounts of cooling which can lead to early dehydration of the product.  Careful design is required to ensure that product quality is maintained, and that the area is comfortable for personnel to work in.

WIP Chill stores are used to provide short term storage during the production process.  These stores are typically designed for quick turnaround of product.  Product type influences the temperatures and air movement rates.

Despatch Areas are the last point before products are shipped out. Typically Despatch areas can be heavy traffic areas, busy with personnel and product moving equipment along with lots of door openings and subsequent air changes.  Often product enters at the correct temperature allowing the design of the cooling system to be to maintain temperatures with reduced air velocities to keep the working area comfortable for personnel.

In its simplest term a low temperature chill store is a freezer. We consider any store below -5°C to be low temperature. The construction of a low temperature store requires a different specification that of a medium or high temperature store. We would need to consider defrosting of the cooling coils as well as protecting the surrounding environment from frost or freezing, which could involve auxiliary heating or extra insulation depending on the location, temperature and use of the store.