Harvested products, especially vegetables placed in salads, are at the current daily temperature when harvested in summer. The harvested products should be kept fresh to deliver them to the customers, and for this, the products are quickly cooled to 2 to 4 degrees. If the product was harvested at a temperature above 20 ° C, the degree of cooling required to cool the product down to storage temperature will damage the product. To prevent this, moisture is added during the cooling period.

 

However, humidification may not be possible during the entire cooling period, as it is costly commercially. For this reason, humidification is timed to start when cooling is finished and the product is provided with humidity when on the bench, from the air with the fogging system. At the same time, permanent moisture is supplied to prevent moisture loss during the next cooling cycle. The normal cycle is 5 minutes of fog giving followed by 15 minutes of cooling. This cycle is repeated until the harvested product has reached its desired temperature. The best way to distribute the spray is to install a sled with nozzles on the counter and distribute moisture, like those in the JetSpray compressed air and water humidifier. Thanks to the given moisture, you can prolong the stay of the products on the counter and reduce the product losses due to waiting.