About Us Precooling Services Partners Resources Contact Us Produce Precooling? It’s a Small World... When you work with Western Precooling, you can take comfort in the fact that you're working with the industry leader in what is arguably a small industry. After all, we're in it for the long term. And while some might argue that precooling isn't a sexy industry, it's what we love to do. This passion means we love to teach, and to learn, about new ways to solve precooling problems. If you're at this website, we suspect you do too. Feed your Passion for Precooling. From the how's and why's of what we do to the who's who of the company we keep, you'll find it here. In our Frequently Asked Questions section, you'll find the answers to other questions you may have about our industry and our operations. In our Resources section, you'll also learn who we've found to be some of the best professionals and information resources in the produce industry. And if you don't find what you're looking for, one of our team members can probably help. We've been at this since 1941, and many of those industry professionals work with us. Resources Precooling FAQ Industry Links © 2015 Western Precooling About Us Precooling Services Partners Resources Contact Us

About Us Precooling Services Partners Resources Contact Us Why (and How) to Precool Produce There are several approaches to precooling produce, each with a unique set of benefits and situations where it is best applied. At Western Precooling we can help you with: 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. Hydrocooling 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 the product at a high velocity. HydroVacTM Cooling boasts the advantages of vacuum cooling and hydrocooling. By spraying water on the product just before the flash point of the vacuum cycle, produce with low moisture content is cooled without being dehydrated. HydroVac is used for products like leaf lettuce, celery, and sweet corn. Precooling Services Cooling Equipment Services © 2015 Western Precooling About Us Precooling Services Partners Resources Contact Us