The evaporator or cooler which is mounted in the cold store plays a major role. The quality of your fresh produce is, of course, determined by this significant component. It would be a mistake to only regard the evaporator as a heat exchanger.
The evaporator does not only lower the temperature, it also has a strong influence on the humidity level. Cooling also means dehumidification and that leads to dehydration of your fresh produce, which we need to avoid. In the design, we look at the difference in temperature in the evaporator core, the temperature of the incoming air in relation to the temperature of your produce and the quantity of recirculated air. This often leads to the choice for larger size coolers than strictly needed to only reaching the cooling capacity: an investment that pays off quickly, as less dehydration means better quality and higher sellable produce mass.
This aspect becomes even more important when we are dealing with fast cooling down or freezing. By applying wet flow-through, the air humidity in for example a vegetable storage will reach its optimum. Forcing the cold air through the wrappings of flowers and vegetables will result in a fast cooling process. The balance of speed with which the produce is cooled down and dehydration of the same is important.
Once the cooling or freezing speed and the prevention of dehydration have been optimised, it is the noise level that becomes a decisive factor. When there are people around draught is also an issue. By applying double-sided blowing coolers, while using low speed fans, we can come up with a space that has a perfect balance between man and produce.