MOELCO LEVANTE S.L.

The salad vacuum cooling process in videos

06/08/2018

MOELCO specializes in vacuum cooling; installed in Campo de Cartagena, the largest salad growing area in Spain, you can find Moelco vacuum cooling installations in the main lettuce exporters. Designed according to your needs, the vacuum coolers adapt to different size of pallet batches. The vacuum cooling allows a quick reduction of the field temperature, lowering the respiration and the transpiration rates of the produce. Specially suited for leafy vegetables, herbs also take benefit from a quick cooling. The result is a better quality and a longer shelf life. In cycles of around 30…

Rental of vacuum cooling equipment

24/04/2017

In addition to the construction of new machines MOELCO LEVANTE has Vacuum Cooler rental machines according to the needs and conditions that are needed. Moelco Levante makes rental agreements at very competitive prices for different periods of time.

Mobile Vacuum Cooling unit with remote assistance

17/06/2016

Moelco Levante supplied its first vacuum cooling unit, compact design, for Brazil. This new vacuum has the advantage of being trailer attached, which facilitates the change of location as needed, meeting the needs of rapid cooling of different growing areas and crops during the year. In addition to years of experience in manufacturing of vaccum coolers, MOELCO LEVANTE incorporates a remote

Cycles and operating process of a Vacuum Cooling

13/11/2015

Vacuum Cooling or vacuum precooling is a system for removing field heat, optimum for species with a high specific surface, such as leafy vegetables. MOELCO website, specialist in this system, with facilities in different parts of the world, explains the operating cycle of a vacuum cooking installation. The product is packaged and stowed on pallets. By conveyors the pallet is introduced into the special airtight

New installation of vacuum coolers in Panamá

05/12/2013

MOELCO LEVANTE S.L. recently constructed and installed several vacuum cooling equipments for a client in Panama; 2 of the equipments are for 2 pallets and other 2 equipments, for 4 pallets capacity. In the development of the equipment, the vacuum coolers specialist Moelco, takes care to reach minimum transport costs, as well as an easy installation and simple maintenance. The four machines installed in Panama are compact and transportable by

Factors affecting vaccum cooling in lettuce

30/08/2013

The effect of temperature on shelf life and decay of lettuce is dramatic. As known, reduction temperature from 10ºC to 5ºC approximately doubles shelf life. Further reduction to 2.5ºC will generally result in another doubling of shelf life. The incidence and severity of decay, the most important factor in reduced salability, is even more sensitive to control through low storage temperatures. “Vacuum cooling wrapped lettuce”, a classic paper, 1979, by Charles C. Cheyne, Robert F. Kasmire, and Leonard L. Morris, University of California, Davis, supported by the

Vacuum cooling, the preferred method for precooling lettuce

31/05/2013

The question “What are pre-cooling conditions for lettuce?”, posted at Research Gate, was answered by Ahmed Khedr, Damanhour University, including Dr. Saltveit, Department of Vegetable Crops University of California, Davis, CA, paper on lettuce (see the attached pdf), that explains that the preferred method for lettuce is vacuum cooling: Vacuum-cooling is the preferred method for pre-cooling all lettuces (Hardenburg et al., 1986; Ryall and Lipton, 1979). For effective vacuum-cooling, containers and film wraps are perforated or readily permeable to

A vacuum cooling to ensure maximum quality to 800,000 lettuces a day

04/04/2013

Moelco, specialist in vacuum precooling equipment, installed the largest facility of its kind in Europe, for the Group Urcisol, Murcia, Spain. With a capacity of 60 pallets per hour, it allows the company to ensure a maximum quality level to each piece of the 800,000 lettuce marketed daily. Urcisol explains that "With this investment we avoid the rot (it stops bacterial cycle) and slow the maturation of the products, greatly reducing the losses in stock and on arrival (as it extends the life of the product) and consequently, the customer claims, due the higher quality product. This occurs…