Vacuum cooling is used primarily with head lettuce. During the process, produce is placed in a vacuum retort. The atmospheric pressure is reduced to a point where water boils and evaporates at 32° F.

Our hydrocooling process removes field heat from produce by cascading chilled water over the product. It's used primarily with tree fruits and other low-moisture produce.

Pressure cooling is used mainly for strawberries, cantaloupe, and cauliflower. To cool the produce, cold air is pulled by at a high velocity.

Our patented HydroVac™ process combines the advantages of vacuum cooling and hydrocooling. By spraying water on the product just before the flash point of the vacuum cycle, produce with a low moisture content is cooled without being dehydrated. HydroVac™ is used for products like leaf lettuce, celery, and sweet corn.

Have questions? Find out about our facilities or look at our FAQ about precooling for answers.