A Closer Look at Concrete Cooling Systems: Flake Ice Delivery and Weighing

Because the production of concrete can cause temperatures in excess of 200°F it is very important to have a cooling system in place. Concrete cooling systems ensure that the concrete is strong, uniform and less likely to crack. Part of a concrete cooling system is the flake ice delivery and weighing system. In order to fully understand the cooling system, it is necessary to look at why the delivery and weighing systems are important, how they work, and the different accessories available.

Why the Flake Ice Delivery and Weighing System Are Important

You know that the concrete cooling system is important to help your company make high quality concrete. The way you deliver that ice is also very crucial. If the method used to transport the ice from the ice plant to the concrete itself is inefficient then there is a risk that the ice may melt or stick to the transportation unit. A quality flake ice delivery and weighing system ensures that the ice gets where it is needed at the right temperature and in the correct quantity.

How the Flake Ice Delivery and Weighing System Works

Once ice is produced and stored, it must be delivered to where it is needed. That is where the flake ice delivery and weighing system comes in to play. If the ice cannot be successfully delivered without melting, clumping, or sticking then the efficacy of the entire concrete cooling system suffers. When you use a flake ice delivery and weighing system together you have a higher chance of successfully delivering ice.

First is the delivery component. This is commonly called a screw conveyor. You can choose to use a trough or tube screw conveyor. Both choices have slide gates along the length of the delivery system. These gates can be automatic or manual. They help the ice move along the tube without melting, sticking, or clumping, ensuring that it still has maximum cooling potential when it reaches the concrete.

The next part of the delivery system is the weighing. The weighing hopper discharges ice in a predetermined, adjustable and controlled way. Without the weighing aspect the ice would continue to be transported until manually stopped it, leaving the chance of having either too much or too little ice. With the weighing system the screw conveyor delivers ice to the hopper. Once the chosen weight is reached the system goes through a shutdown sequence. This sequence helps clean out the conveyor, so ice does not remain behind to melt.

Accessories Associated with Flake Ice Delivery and Weighing

There are a few accessories you can think about getting with your delivery system. They include:

  • Cyclone Receiver
  • Diverter Valve
  • Heavy Duty Slide Gate

At SEMCO/SEMCOLD LLC you are able to customize your concrete cooling system which means you can get the parts you need, and you don’t have to get the parts you don’t need.

SEMCO/SEMCOLD LLC Delivers Quality Flake Ice Delivery and Weighing Systems

SEMCO/SEMCOLD LLC will help you figure out the best flake ice delivery and weighing systems for your particular concrete cooling system. Our goal is to ensure that all of our clients have the absolute best system for their particular businesses. A major part of that is ensuring that the flake ice delivery and weighing systems are optimal. Please contact us for more information about our concrete cooling systems.

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Methods for Cooling Papayas After Harvest

Due to the increase in demand for the tropical papaya fruit, the number of farmers growing this delectable food has increased. With that demand comes the need for knowledge of the best methods for cooling papayas after harvest along with the safest ways to store the fruit. For those working in the field of papaya production, here is an informative guide to harvesting, cooling, and preparing papaya for hungry consumers around the globe.

A Brief History of the Papaya

Originating in Mexico and Central America, the exotic, tropical, and delicious papaya is a fruit with an incredible history. Before it was grown in the United States, India, and parts of Africa, the native peoples of Latin America cultivated this large, orangey-pink fruit. Used for soups or stews and eaten raw, the fruit was a staple in the diets of the native tribes. The seeds were even used to treat parasites, ringworm, and general stomach aches. The flesh of the fruit was eaten to decrease constipation and revitalize health. Today people all around the world still enjoy this fruit and its amazing flavors and benefits to the human body. It’s no wonder that Christopher Columbus dubbed it the “Fruit of Angels.”

When to Pick Papayas

Before a papaya can be cooled and readied for shipment, it has to be picked at the correct time. When papayas are just beginning to grow, their skin is green and hard. As the fruit matures, the skin will transform into a golden yellow color. When about 20% to 33% of the skin has turned yellow, the fruit will be ready to pick. However, if a papaya is left on the tree even after part of the skin has turned yellow, the fruit will become sweeter due to the increase of sugars. This means a more pleasant and rich flavor for the consumer.

Decrease Respiration Rates

One of the most important aspects of post-harvest cooling and storage is keeping the rates of respiration in the papayas quite low. If the respiration rate increases, the fruit will lose flavor, density, and nutritional value. Therefore, papayas must be stored at cool temperatures immediately after harvesting them from the plant. Here are some guidelines for controlled atmosphere temperatures based on the ripeness of the papayas.

  • Ripe, more than ½ of the fruit is yellow: 45° F; 7° C
  • Partially ripe, ½ to ¼ of the fruit is yellow: 50° F; 10° C
  • Immature green, less than ¼ yellow: 55° F; 13° C

A higher controlled atmosphere temperature will result in higher respiration rates. Thus, anyone harvesting papayas should maintain a constant cooling temperature for post-harvest storage to increase the lifespan of the fruits. It is also imperative to store the papayas under 90% to 95% humidity rates. This highly moisturized air will be similar to the tropical atmosphere the papaya was grown in and will result in more uniform ripening as well.

Be Aware of Ethylene

Another factor to keep in mind when cooling papayas is the fruit’s production of ethylene. A compound produced by certain fruits as they ripen, ethylene can be harmful to a farmer’s crop. When a fruit, like a papaya, is stored next to other fruits in tight quarters, the ethylene produced by the papaya will begin to ripen the other fruit as well. Unfortunately, this can lead to the growth of disease and rot in the produce. Therefore, to help ensure the best taste and quality, most fruits, including papayas, and vegetables, should be stored separately and away from other produce and meat products.

Shelf Life

After papayas have been picked and cooled, their shelf life ranges from 3 days to a month. This wide range depends upon the ripeness of the fruit. Papayas that are fully ripe and sent to market will have a stable shelf life of 2 to 3 days. However, fruit that is mostly green can be stored in a refrigerator between 39 °F and 40°F for close to 30 days. Papayas that are about halfway ripe will have a shelf life of 5 to 7 days.

Building a Cooling System

Farmers looking to increase their crop loads and provide the healthiest, tastiest, and highest quality produce should invest in a cooling system for their harvesting productions. SEMCO/SEMCOLD LLC provides industrial cooling systems based on customer specifications for the types of produce clients need to prepare their produce for shipping and selling. While the best methods for cooling papaya after harvest are listed above, a farmer cannot be successful without the proper equipment. Therefore, investing in an industrial cooling system will be a great benefit to the farmer and the customer wanting fresh, nutritious and delicious produce.

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Effectively Cooling Peaches Post-Harvest

Peaches were a coveted and pricey luxury in the 16th and 17th centuries, when Spanish explorers brought them to North America. Although they are more accessible today, they are still a delicious snack and are enjoyed in both desserts and savory dishes, not to mention their prized spot as an iced tea and beverage flavoring. While a growing peach requires a specific cycle of precipitation and increasing temperatures to thrive, they are best preserved using appropriate methods for cooling peaches after harvest.

General Facts About Peaches

Peaches are categorized into one of two main groupings – clingstones or freestones. Clingstone varieties consist of flesh that grips tightly to the pit while freestone peaches tend to cleanly separate. The main difference between these varieties is that cling peaches are better for canning while freestone peaches can be eaten right after picking. Peach trees flower in March and produce a mature harvest in the summer heat, as long as they do not experience a late frost, which tends to kill the blossoms.

There are hundreds of cultivars of peaches bred for less fuzz, more color, or levels of firmness. This has led to varieties that are easier to pack and ship, some with more juice and flavor and others that are easier to wash and eat fresh. Most significantly are the variety called nectarines, which are so popular as to have their own name and their own distinct cultivars as well.

Information About Cooling and Storing Peaches

Peaches are a delicate fruit, and deciding when to harvest can be challenging. A peach should be ripe enough to cultivate flavor and yet not so developed as to soften or bruise during packing and shipping. The art of picking peaches is developed over time and experienced pickers are an asset to an orchard. Often times the same grove will have to be picked over multiple times to ensure each piece of fruit is removed at the peak of freshness. In order to ensure this effort isn’t for naught, it’s important to use appropriate methods for cooling peaches after harvest, and storing them in the meantime. The principal factors are:

Handling – Peaches are prone to bruising. The thin skin and flesh fruit can be easily damaged, so careful packaging is necessary to keep them protected. A damaged peach will release ethylene which causes other peaches to over ripen and can ruin an entire crate of fruit.

Temperature – Like many fruits, peaches will continue to ripen as they are exposed to heat. To counteract that tendency, the fruit should be cooled and stored at 31°F-32°F. Cooling peaches will only stave this off for so long before rot or internal breakdown occurs. A peach with a chilling injury will fail to ripen when the temperature is increased causing dry flesh and discoloration.

Relative Humidity – Peaches are mostly water, and should be exposed to high humidity in order to thrive in storage. Levels of 90-95% are necessary to ensure peach moisture.

Shelf Life – Peaches have a relatively short shelf life compared to other fruits. They can be stored for approximately 2-4 weeks, after which they are unlikely to be appetizing or safe to eat.

Methods of Cooling Peaches

Peaches need to be pre-cooled to quickly remove field heat and bring down overall fruit temperature. This should occur within the first 24 hours of harvest to ensure the best quality. Simply refrigerating the fruit will not be an effective method of temperature reduction particularly for fruit that will be shipped and continue to be stored. The following are effective methods of cooling peaches after harvest:

Hydrocooling – The longer that peaches are kept at the high field temperatures after picking, the more quickly they will be damaged and over ripen. Hyrdocooling is a quick and efficient method of cooling fruit that consists of running the fruit under cool water. This reduces heat rapidly while also cleaning the fruit at the same time.

Forced-Air Cooling – Instead of simply setting peaches in a freezer, forced-air cooling adds circulation by using fans to move the cold air rapidly around the fruit. When used alone or in conjunction with hydrocooling, forced-air cooling removes field heat to help ensure a good crop.

Farmers work hard to harvest their peach crops and need a quality product to meet their cooling and storage needs. Using modern methods for cooling peaches after harvest is the key to winding up with the most desired and sellable crop. SEMCO/SEMCOLD LLC offers industrial cooling systems that are designed and manufactured to individual specifications ideal for keeping peaches cool until delivery and consumption.

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Cooling and Storage For Industrial Fishermen

Fishermen harvest almost 100 million tons of fish per year. An additional 50 million tons come from commercial fisheries. While the exact number is unknown, it is estimated that up to 2.7 trillion fish are caught and consumed each year. This number accounts for about 16% of the total protein consumption globally. Fish are an important food source because of their central role in the diets of many people and their nutritional content, including essential fatty acids that promote heart and brain health.

The vast majority of the global fish supply comes from industrial fishing, is an enormous industry that employs over 500 million individuals each year. It is done by large corporations and small, family-owned businesses. Commercial fisherman must pursue their catch far into the ocean, often facing adverse conditions and real danger, including on-board injury, vessel disasters and falling overboard. In addition to the physical dangers a commercial fisherman may encounter, they also face great financial risk. They must maintain expensive vessels and equipment but there is no guarantee their investments and efforts will produce a profitable haul.

It is important that each catch is processed efficiently in order to preserve the quality and quantity of fish that can be brought to market. SEMCO/SEMCOLD LLC manufactures cooling and storage products for industrial fisherman that can enable them to maximize their profits by reducing the number of fish that are lost to spoilage and contamination. Our products include ice banks and storage bins, slush cooling systems, hydrocoolers, and fully custom-designed systems and can be used for transporting both live and deceased fish.

Processing Live Fish

Once a catch is hauled in, it goes through several processes on the way to market. Fresh fish deteriorates quickly and must be handled appropriately in order to maintain its value. Many companies choose to keep fish alive until they can be delivered to market.

  • Fish should be stored in clean water. Each catch must be sorted carefully. Healthy fish may be placed in a container of clean water, while dead or diseased fish must be thrown out. It is important to remove unhealthy fish so they do not contaminate the water or the healthy individuals.
  • Fish shouldn’t be fed. This makes them less active, decreasing their metabolic rate and extending the amount of time they can occupy tanks before their respiration and waste products bring the pH to unhealthy levels.
  • The water should be cool. The temperature should be lowered gradually to avoid shocking or stressing the catch. Optimum temperatures depend on the type of fish and time of year. Cooler water decreases the animal’s activity level, increasing the time and distance they can be transported and enabling them to be packed more densely in the water. Careful temperature control can bring fish to a state of near hibernation, greatly reducing the rate of fish that die en route. Low death rates and high density are crucial for a fisherman to reap the greatest profits from the catch that they risked so much for.

Many commercial fisheries utilize holding basins, fish yards or floating cages that are equipped with water filtration and oxygen, circulation and temperature controls to maximize the amount of time that live fish can survive in transport and to increase the number of fish that can be transported in a single container.

Transporting Frozen Fish

While many species of fish are hardy enough to tolerate live transportation, even from one country to another, it is not a viable option for the bulk of the fish harvested worldwide. Captured fish have been preserved with ice for thousands of years to maintain their freshness and quality from the water to the market.

  • Cold temperatures reduce spoilage and disease. Fish should be cooled to about 0°C. This prevents spoilage and reduces the growth of pathogenic microorganisms that can cause illness and disease. Contaminated seafood poses a great health and safety risk, and buyers will turn away a catch that seems questionable. Some fish are gutted and sectioned before they are put on ice while others are frozen whole. In either case it is important that the product be frozen as quickly as possible to prevent disease and decay, and that it remain frozen until it has reached the consumer.
  • Ice keeps fish moist. By submerging fish into a slurry of ice and water the fish will chill more quickly, and the melted ice will keep the skin fresh and hydrated. Dehydration can cause weight loss. As most fish are sold by weight, this decreases the profits a fisherman can collect. This treatment also prevents the growth of pathogenic bacteria.
  • Ice has a large cooling capacity. A small amount of ice can cool a larger amount of fish than most other cooling methods. Insulated containers are important for keeping ice from melting, which can make it less efficient. Ice maintains a constant temperature, ensuring the catch is uniformly chilled.
  • Ice is convenient. It is portable and can be distributed evenly around fish. It is easy to store, transport and use. Various sources of water can be used to generate ice, although the source should be tested to ensure it will not contaminate the product. When utilized correctly it is a cheap and easy way to preserve a catch.

In order to maintain the quality of fish transported to market and maximize the quantity that can be sold, industrial fishermen must have the appropriate equipment to process their catch quickly and to transport live or frozen fish long distances. SEMCO/SEMCOLD LLC manufactures and installs equipment that can enable commercial fishers to handle and deliver their harvest efficiently and economically.

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Optimal Cooling and Storage Methods for Shrimp and Shellfish

While most of the population immediately thinks of prawn species when they hear the word shrimp, the fishing industry uses the term to distinguish small shellfish (decapod crustaceans) from larger varieties. Shrimp are extraordinarily abundant and can be found on the floors of nearly any body of water including oceans, lakes and rivers. Various species adapt to an array of different environments.

There is substantial evidence that dates shrimping on the northwestern coast of the United States back to 600 AD. Native Americans used shrimp as an essential source of protein while many European settlers left the resource untapped. However, during the gold rush, Chinese immigrants introduced the shrimping practice, establishing a booming industry.

Today, shrimp are an essential part of the food and restaurant industry, and are a daily staple in restaurants and homes throughout the world. They are sold whole, but most frequently broken down for their meat. They are viewed as a healthy addition to almost any diet because they are low in saturated fats and high in omega-fatty acids. As such, there is a substantial demand for fresh shellfish.

As with other seafood, the freshness of shrimp is essential in its safety and marketability. They begin spoiling the moment they are killed. Therefore, there is a great risk of loss when storing and transporting shrimp. The best cooling and storage for shrimp and other small shellfish is an important step in ensuring the success of a catch.

Catching and Storing Shrimp

It is important to be careful even before the shrimp have been pulled on board. While it is important to complete a long enough trawl to collect a substantial number of shrimp, if it is extended too long, significant damage can be done to shrimp resulting in loss and more sorting. After the shrimp have been collected, they must be quickly sorted, cleaned, and appropriately stored to prevent spoiling.

On-board Freezing of Shrimp

Shrimp are most commonly transported frozen. While this is not currently common practice everywhere, it can possess great economic benefits because it may increase the quality of the product while also significantly increasing storage time. They can be frozen by using cold brine immersion, air blast freezing, or plate freezing. Using a sugar and salt solution during freezing can substantially improve glaze and aid in separation when thawing. During immersion, they can be frozen in 10-15 minutes, but longer freezing times will result in substantial damage to the seafood. In contrast, block freezing is completed by freezing the shrimp inside ice. This method helps with moisture retention and is most appropriate for cooked shrimp. Once frozen, they must be stored at -30 degrees C in order to ensure freshness.

On-Board Chilling of Shrimp

During chilling, shrimp are placed in shallow boxes with appropriate amounts of ice. While this method can help retain the color of some varieties, it requires substantial attention and care. The shrimp must be entirely covered by the ice, and the shrimp should be carefully layered with ice. In addition, during this process shrimp can only be stored for a short amount of time. They can stay good in ice for up to 4 days, but for optimal freshness, the shrimp should be landed and processed within 2 days. This is most appropriate for short voyages.

Live Transport of Shrimp

While much less common, live transport is growing in popularity due to its higher sale price along with low processing costs. In addition, there are fewer U.S. regulations on the product because it arrives alive. Traditionally, this method required large water tanks, which were expensive and heavy. However, there are several studies that indicate the possibility of transporting live shrimp without water. During the process, live shrimp are cooled to an appropriate holding temperature. They are then warmed or re-acclimated once they arrive at their destination. It has been found that this process is best completed with wood shavings cooled to a holding temperature of 15 degrees C. While fairly new, this method has substantial potential.

Overall, shrimp can be quickly and easily contaminated and spoiled if they are not handled correctly. Therefore, they need to be quickly and appropriately stored for optimal flavor. While there are a number of options, you need to specifically consider the best cooling and storage for shrimp and small shellfish on your unique vessel. As an expert in the cooling and storage field, SEMCO/SEMCOLD LLC can help you create the perfect cooling and storage system for your transporting needs. A functioning and appropriate system will ensure the quality of each shrimp you catch.

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A Closer Look at Concrete Cooling Systems: Aggregate Cooling by Air

Concrete cooling systems are used to ensure that the concrete product you provide is strong, durable, less likely to crack, and completely uniform. They are necessary because concrete is best when it is cool, and the chemical reaction that occurs during the hydration process is exothermic, which means that it releases heat. If you don’t have a cooling system in place, the temperature can exceed 200°F.

There are many different types of cooling systems. SEMCO/SEMCOLD LLC knows that not every business has the same needs, so we will help you customize a system to best fit your business. There are various methods of concrete cooling to choose from. One effective component of many concrete cooling systems is aggregate cooling by air. Let’s take a look at what aggregate cooling by air is and how it works.

About Aggregate Cooling by Air

Aggregate cooling in general is the lowering of the temperature of the materials, or aggregates, used to make the cement mix. This helps ensure that the concrete will stay cool when it is being made. Aggregate cooling can be done in two ways—by water or by air. In this instance, the one that is being discussed is cooling by air.

Aggregate cooling by air is particularly useful at construction sites that don’t have much space. This is because the aggregates can be cooled in their existing silos and without a dewatering system. This makes them a great choice at many worksites.

How Concrete Aggregate Cooling By Air Works

Aggregate cooling by air requires that an exact, defined airstream is blown continuously through the aggregates in the silos. Nozzles at the bottom of the silo are used to guarantee that the air distribution is specific. The aggregates have to be moistened during this process, but you don’t want the moisture to exceed what is required.

Aggregate cooling by air lets cold air get streamed through the silo, and as it passes through the silo and over the aggregates it is warmed up again. The warm air carries out the added moisture that is in the silo. This helps ensure that no additional moisture will be left behind on the aggregates, thus allowing you to control the aggregate’s environment from moisture to temperature.

More Advantages of Concrete Aggregate Cooling by Air

Not only does the aggregate cooling by air help you control the moisture in the silos, but there are other benefits to using this type of cooling system:

  • Continuous Process – With an aggregate cooling by air, a continuous process can be achieved. This means that you do not have to worry about the aggregates reaching a temperature that is too high because they can always be cooled.
  • Low Operational Costs – Cooling by air is a comparatively cheap cooling option.
  • Low Cost of Investment – Not only is this option cheap to operate, but it is also a much less expensive option to set up than many other systems. This is in large part due to the fact that air aggregate cooling does not require a separate dewatering system to remove excess moisture.
  • Mobile Set-up – This system doesn’t require as much space as other systems, which means you are able to use the equipment you already have. This allows for a more mobile set-up than the other cooling options.

SEMCO/SEMCOLD LLC Delivers Quality Aggregate Cooling Systems

At SEMCO/SEMCOLD LLC we want you to get the absolute best service and system possible. For some clients this will mean an aggregate cooling by air system, while other clients will benefit more from a aggregate cooling by water system, or a concrete cooling system that does not focus on the aggregates at all. Please contact us to discuss your needs so that we can come up with a system to best address them.

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Post-harvest Cooling of Asparagus

Asparagus have been used for food and medicine for thousands of years in a variety of cultures. Ancient Egyptians, Greeks and Romans all utilized the vegetable. While asparagus is in season during the spring, the Greeks and Romans dried and even froze the vegetable for use in major festivals. The oldest existing recipe book contains an asparagus recipe. Today, the vegetable remains a staple in cultures around the world and is a central feature on spring menus in an array of restaurants. Like other fresh foods, asparagus must be properly cooled and stored to maintain quality after harvest.

General Facts About Asparagus

Officially known as asparagus officinalis, asparagus was originally classified as part of the lily family of vegetables and plants along with garlic and onions. However, the family was later split, and onion varieties have been classified as Amaryllidaceae while asparagus are now Asparagaceae.

The plant is native to Northern Africa, Western Asia and most of Europe and is an herbaceous perennial plant. Only young shoots are used for food because once they begin flowering they become too woody for consumption. Varieties grown in northwestern Europe are most prominently white, and are extraordinarily popular in the region. They are tenderer and less bitter than the more widely produced green stalks. The thickness of the stem indicates the age of the plant. The plant consists of about 93% water and is extremely low in calories and sodium, making asparagus a healthy dietary choice.

General Information About Cooling and Storing Asparagus

Asparagus can require up to three growing seasons before they are ready to harvest. Once spears begin to show, they can be harvested for 2-3 weeks. Asparagus spears continue to age after harvesting. Therefore, it is important to harvest them when they are young. Because of the restrictive harvest requirements, it is vital to properly store the asparagus. There are several things to consider when storing the vegetable.

Pre-cooling – Pre-cooling is important in the storage of most vegetables because you want to remove the ambient heat as soon as possible for lengthened storage time. Asparagus’s high respiration rate requires that it be cooled to its lowest temperature as quickly as possible. Therefore, asparagus should be precooled either with hydrocooling or package icing for optimal results.

Temperature – The plant should be stored at a range of about 32°F – 35°F. Asparagus should not be stored at a temperature lower than 32°F because doing so can result in chilling injury, substantially changing the flavor of the vegetable.

Relative Humidity – Because of their substantial water make up, asparagus can easily become dried out during the refrigeration process if care is not taken. Therefore, it is important to maintain a substantially high relative humidity of 95% – 100%. This relativity can be accomplished through a variety of moisturizing techniques. However, asparagus can be susceptible to microbial infection, so there must be a delicate moisture balance during refrigeration.

Shelf Life – Asparagus have a medium-range storage life compared to other produce and can be stored for about 14 – 21 days under ideal conditions.

Ethylene Sensitivity – Due to its ethylene sensitivity one rotting, bad, or aging asparagus can greatly affect the life span of the other vegetables stored with it. This makes it important to carefully sort asparagus and to keep them separate from other ethylene-producing fruits and vegetables.

Methods for Cooling Asparagus

Hydro-cooling – This technique immerses harvested asparagus spears in cold water, quickly and efficiently reducing the temperature of the plant. While this technique is the most effective in reducing temperature, it is not the most energy efficient. However, thermal immersion systems can substantially increase efficiency. In addition, it is important to add a form of disinfectant in the water to decrease the potential for the spread of disease throughout the crop.

Ice Packaging – Both top and liquid icing are beneficial for quickly and efficiently cooling densely packaged or palletized harvests. Liquid icing allows asparagus being cooled in their packaging containers through vents and handholds. This technique prevents the need to open and remove plants from the packaging. Top icing also allows the product to remain packaged, as crushed ice is added through the top of the container. Both methods can be completed by hand or by machine. The technique is particularly beneficial for high respiration vegetables like asparagus.

The storage of your harvest is essential in ensuring that your customers receive the best possible products. As an industry expert in storage and cooling systems, SEMCO/SEMCOLD LLC works intimately with its clients to provide the perfect equipment for each producer’s individual needs. We have the necessary experience and resources to design optimal cooling and storage systems for your asparagus or other harvested crops.

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How Freezing and Cooling Systems Can Be Customized for Your Business

SEMCO/SEMCOLD LLC understands that each of clients has a unique business with its own set of unique needs and demands. Even businesses within the same industry may have different resources, priorities, and conditions that call for slightly different industrial cooling systems. SEMCO/SEMCOLD LLC offers customizable freezing and cooling systems for your business. That means that you get to purchase the equipment that you need because it will be customized for you.

Aspects of Freezing and Cooling Systems that Are Customizable

There are many different aspects of freezing and cooling equipment that can be customized at SEMCO/SEMCOLD LLC. Each bit of customization allows for a unique piece of equipment that will be able to serve your business better. As you customize it, you are making sure that it fits the exact needs of your business. Some of the aspects that can be customize include but are not limited to:

  • The General Type of System – You get to choose the system that you need, be it a cooling system or freezing system, ice blower or crusher, industrial cooler, or anything else. If you are unsure what system best fits your needs we can also help advise you.
  • The Size and Capacity of the System – Some businesses need large freezers or cooling systems, while others don’t need such a large capacity and may be more concerned about getting something that can efficiently handle smaller loads. At SEMCO/SEMCOLD LLC, you get to choose the size of your freezing and cooling system.
  • The Temperature Requirements – Just as not all businesses are exactly same, not all products have to be kept at the same temperature. That means that you need to be able to customize what the temperature requirements are for your equipment.
  • The Level of Automation – You can also customize how automated the system is. Some businesses may require an almost completely automated system whereas others need less automation and may prefer to take a more active role. Systems may be designed that automatically shutdown after a period of idleness or that will automatically dispense ice as needed.
  • The Parts and Components Used – You also get to select the parts that are used. You get to choose the quality and type of parts. All of the specs are for you to choose.
  • The Accessories – Finally, you also get to choose what accessories you add to the equipment, adding or removing features as desired.

With SEMCO/SEMCOLD LLC the customization is almost endless. We will help you get the exact system that you need.

How to Get Your Customized Freezing and Cooling Systems

Now that you know there is an option to get what you need and no more or no less, you are probably wondering how you can get your customized machine. Thankfully, it is quite simple. SEMCO/SEMCOLD LLC strives to provide our customers with the highest quality equipment and services. This means that all you have to do is give us a call to get started. We will put you on the right track to getting your very own customized freezing and cooling systems.

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Guide to Ice Crushers and Blowers Maintenance

If you work in an industry that needs to produce a large volume of snow, ice, or slush for any application, then you know how important it is to maintain your ice crushers and ice blowers properly. These important pieces of equipment are the lifeblood of your operation, whether they are helping you to cover a hillside in snow or setting up for an event that requires a heavy application of cold weather comfort. Manufacturers like SEMCO/SEMCOLD LLC understand that your needs vary a lot from job to job, and we also understand that you want to get the most out of your investments, which is why we provide detailed maintenance instructions and other pillars of support that help you to get the most out of your ice crushers and blowers over their lifetime.

Ice Crusher Service and Support

The most important step in maintaining any industrial equipment is setting up your service plan so that you know you’re getting the maintenance you need. This includes both establishing a regular routine that allows you to get preventative tune-ups and regular replacements for parts that have definitive limits on their recommended useful life. It also positions you to have the best possible knowledge of any issues that might be developing in your ice crushers. Working with a regular service provider recommended by a manufacturer like SEMCO/SEMCOLD LLC means that your repair records will also be more complete, allowing each new technician you work with the opportunity to review the history of the work done on your equipment.

Working with your manufacturer’s suggested network of service technicians also means that you won’t need to worry about whether the technicians you hire are certified for the exact models and manufacturers that you use, so it helps to streamline your selection process when you are first searching for service. That pays off when it’s time for repairs, because you won’t have to worry about where to go or who will do the repair. As an alternative, you can always hire your own on-site technician, which is really helpful for companies whose inventory of ice crushers and blowers or other related industrial equipment is large enough to require full-time service and maintenance. It is important to hire only certified technicians who have trained on the machines you purchased, though, so if you do decide to go for an in-house maintenance specialist, you still do need to ensure that they have the right credentials for your SEMCO/SEMCOLD LLC machines.

Maintain Manufacturer Recommendations

Once you have a clear plan for service, it is essential to budget for the time and materials outlined in the individual equipment manual for each of your ice crushers, ice blowers, and related machines. Depending on the use, capacity, and exact function of your machines, there might be a wide variety of regular checkups and operations needed across all of your equipment, and having a ‘one-size-fits-all’ plan for tune ups and other regular inspections can result in some pieces slipping through the cracks. When that happens, it is more likely that you will miss early signs of some problems as they develop, and that can cost you money in repairs.

Plan the Work, Work the Plan

The only way to get the most out of your ice machines is to keep to a plan that acknowledges all of your equipment needs, parts, and other supporting resources. That way, your machines will always be able to crank out the right amount of ice and snow for any occasion. Properly maintained equipment that is held to a schedule brings a variety of benefits, including:

  • More predictable expenditures
  • Advance warning for unforeseen expenses, allowing better staging
  • Reliable, quality maintenance from a provider you trust
  • Better use of each machine’s maintenance history in assessing and repairing ongoing issues
  • Longer peak performance lifetimes for your machines

SEMCO/SEMCOLD LLC and other ice crusher manufacturers don’t make these maintenance recommendations lightly. Since poor maintenance and inexperienced service can lead to problems that further damage your machines or even injure your workers, it is vital to be sure that your service plan is comprehensive, and that it follows all the right guidelines. If you need assistance with maintenace and repair issues please contact us so that we can help.

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Guide to Cooling and Storing Melons

Melons are highly regarded around the world for their delicious, sweet tastes. Botanically they are classified as a type of berry, making them a fruit; however, some types of melons are used as a culinary vegetable depending on the melon, dish, and other circumstances. Melons are also popular in various types of drinks and beverages. Regardless of how they will ultimately be consumed, quality and freshness are key factors and begin with proper cooling and storage methods. Let’s take a look at best post-harvest cooling and storage methods for several types of melons including cantaloupes, honey dews, casabas, Persian, crenshaw, and watermelon.

Cooling Information for Cantaloupes and Persian Melons

Cantaloupes, sometimes also spelled “cantelope” or “cantaloup” are the most popular type of melon in the United States. They are very closely related to Persian melons with both belonging to a group of melons known as muskmelons. Their scientific name is Cucumis melo cantalupensis and they are considered different cultivars of the same species. Persian melons are slightly larger than cantaloupes and have a slightly darker green rind, both have orange flesh. The following information applies most directly to cantaloupes but is similar for Persian melons.

Harvesting – Cantaloupes are typically harvest at either “full slip” or “¾ slip.” This refers to their ripeness and sugar levels. At full slip the cantaloupes will separate cleanly from the vine, while at 3/4 slip there will be noticeable but not full separation. Full slip fruit are sweeter and more flavorful but do not last as long after harvest. By contrast a ¾ slip fruit is usually considered sweet enough to harvest and will have a longer shelf life.

Shelf Life – Full slip cantaloupes have a shelf life of about 5 to 14 days after harvest. By contrast a ¾ slip cantaloupe will last about 15 to 21 days after harvest under ideal conditions.

Handling – Cantaloupes are prone to fungal rot after harvesting. To reduce or prevent this problem they are often submerged in hot water, about 120°F- 130°F, for 1-2 minutes. They should then be dried and cooled as quickly as possible to maintain quality.

Temperature – Cantaloupes should be stored at a temperature of about 36°F-41°F. Lower temperatures will risk chill damage while higher temperatures may be insufficient to adequately reduce respiration and decay.

Humidity – Cantaloupes should be stored at a relative humidity of about 95%. Lower humidity levels will risk dehydration.

Forced-Air Cooling – For best results cantaloupes should be cooled with the forced-air cooling method. This involves placing them in a refrigerated room and forcing air ventilation around them to more rapidly cool them than room cooling alone could achieve.

Cooling Information for Honeydew and Other Muskmelons

After cantaloupes the most popular and widely known type of muskmelon in the United States is the honeydew melon. Like cantaloupes and Persian melons, honeydew melons are a type of muskmelon. Honeydew belongs to the species Cucumis melo inodorus. Along with honeydew other varieties of muskmelons in this species include casaba melons and crenshaw melons. Honeydew melons are known for their green flesh and are somewhat smaller than cantaloupes. The following cooling information most directly applies to honeydew melons but is similar for casaba melons, crenshaw melons, and other melons of the Cucumis melo inodorus variety.

Harvesting – Honeydew melons do not separate from the vine in the same way that cantaloupe slip levels can be determined. Instead honeydew melons are harvested when their ground color changes from green and fuzzy to creamy white and waxy. Ripe honeydew may also have yellow accents on their rinds.

Shelf Life – Under optimal conditions honeydew melons may have a shelf life of up to 3 weeks.

Temperature – Honeydew melons do not require temperatures as cold as cantaloupes. About 45°F is optimal.

Humidity – Honeydew melons also do not require quite as high a relative humidity as cantaloupes. About 85%-90% is optimal.

Forced-Air Cooling – Like cantaloupes, honeydew melons should be cooled using the forced-air method. Room cooling alone may take too long to sufficiently lower the honeydews’ temperature to prevent premature decay.

Cooling Information for Watermelons

Watermelons are not muskmelons and are not as closely related to cantaloupes, honeydew, and other melons mentioned in this article as those melons are to each other. Watermelons belong to the Citrullus lanatus species. They have a smooth, hard rind that is usually green with darker green stripes. Inside their flesh is typically a deep red. Some varieties of watermelons may have yellow spots on their rinds and may have pink, orange, or white flesh. Both seeded and seedless varieties exist and watermelon size and weight varies. Different varieties may call for slightly different care but in general the following is true for watermelon cooling and harvesting.

Harvesting – Watermelon are harvested when the portion of the melon resting on the ground changes from a pale white to a creamy yellow. The vine tendril attached to the watermelon will also often begin to wilt and seeded varieties will have usually developed hardened seed coats.

Shelf Life – Watermelons typically last about 2-3 weeks after harvest.

Temperature – Watermelons require warmer temperatures than cantaloupes and honeydew with a range of about 50°F-59°F yielding a shelf life of about 2 weeks and a range of about 45°F-50°F yielding a shelf life of about 3 weeks. However, temperatures at and below 45°F may result in chill damage and should be avoided.

Humidity – Watermelons should be kept in an environment with a relative humidity of about 85%-90% to prevent dehydration.

Room Cooling – Room cooling is typically sufficient to cool watermelons. This involves placing them in a refrigerated room or cooler and allowing them to naturally adjust to ambient temperatures.

SEMCO/SEMCOLD LLC provides high quality, customizable cooling and storage solutions for melons and produce. Regardless of the particular type of melon our customers need to cool and store we can develop a personalized system that best meets their needs and priorities. Our goal is to help our customers get fresh, delicious melons into stores and onto consumers’ plates.

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