As soon as a fish is caught a race against the clock begins to get the fish back to shore before it spoils. There are many factors that influence this race including cool methods, types of ice used, distance from shore, ambient climate conditions, and insulation on board the fishing vessel to name a few. In today’s article let’s turn our attention to insulation and learn more about why it is so important on fishing vessels.

Understanding Heat Transference

To understand the need for insulation it is first necessary to understand heat transference. Heat is transferred in the following three ways:

• Conduction – Heat passes from one material to another via direct contact.
• Convection – Heat travels to a material via air or liquid. For example a convection oven.
• Radiation – Heat travels to a material via light, electromagnetic waves, or infrared radiation.

For fishing vessels convection and radiation may be a concern depending on some circumstances, but the primary type of heat transfer is usually conduction. This occurs as heat travels through the walls and flooring into the cargo hold. In the worst case scenario this unwanted heat can potentially result in fish spoilage; however, even in the best case scenario it will still decrease cooling efficiency and often raise costs. Insulation helps offset these problems resulting in the benefits discussed below.

Insulation and Food Safety

One of the most important benefits of insulation is that it helps improve food safety by preventing fish spoilage. For maximum benefit it is important to cool the fish as quickly as possible and place them in the insulated hold. Even a well-insulated hold will still require additional cooling such as with ice or refrigeration.

Insulation and Ice Efficiency

By minimizing the amount of heat that is transferred into the hold ice will melt much less quickly and less ice will be needed to cool the same amount of fish. This allows less ice to be brought in the first place and may free up additional space for fish or other supplies. Alternatively, it allows for longer fishing trips since the same amount of ice will last longer.

Insulation and Energy Costs

For refrigerated cargo hold insulation is very important. It helps reduce cooling load, allowing the refrigeration system to be more energy efficient. This helps reduce energy costs while also minimizing wear and tear on the refrigeration system.

Types of Insulation

There are many different types of insulating materials available for use on fishing vessels. Some of the most common and effective are:

• Polyurethane – Sprayed on, poured, or board
• Polystyrene (“Styrofoam”) sheets
• Cork Board
• Fiberglass
• Wood Shavings or Sawdust
• Straw
• Sealed Air Space

Each of these different insulating materials comes with its own pros and cons in terms of cost, efficiency, ease of application, durability, and a host of other factors. It is important to consider the particular needs of your fishing vessel and operation. SEMCO/SEMCOLD LLC designs and manufactures reliable cooling and storage systems that are ideal for use on commercial or industrial fishing vessels. We are always happy to discuss insulation options with customers and to ensure that every customer gets the best system for their needs.

Every smart, profitable business tries to be as savvy as possible about minimizing expenses and getting the most value and use from equipment such as industrial coolers. Maintenance and repairs are typically much cheaper than full replacements and in many cases are able to restore full function. However, there comes a time when even the best maintained industrial cooler will need to be replaced and waiting too long to do that may actually cost your business more money in the long run than just taking the plunge and getting a new unit. What follows are some key tips that could indicate it’s time to upgrade your old industrial cooler.

Your Maintenance and Repair Costs Are Escalating

One of the best and most obvious indicators that it’s time to replace your old industrial cooler is if its maintenance and repair needs have been escalating. While any single repair may not equal the cost of a new model if you are having to shell out for several repairs a year you may be better off upgrading to a more reliable, less-expensive-to-maintain model.

You Fear a Major Breakdown Is Imminent

Unfortunately the cost of repairs associated with a broken industrial cooler are usually not the only financial risks to consider. Chances are you need your industrial cooler as a core part of your business and it likely contains large quantities of highly perishable food or products. An industrial cooler that suddenly suffers a major breakdown is not only expensive to fix by itself, it will probably cost you in terms of spoilage and perhaps also lost productivity as your business – and revenue – grind to a halt without it. Thus if you have reason to believe that a major breakdown is imminent you’re probably much better off replacing the cooler in a controlled, planned environment rather than risking a costly surprise.

Your Energy Costs Are Rising

Over time the cooling efficiency of the old cooler may decrease, thus raising your energy costs as it takes more power to accomplish the same level of cooling. Likewise, newer models are often more energy efficient in their own right than older models. Better energy efficiency is of course also better for the environment, which may be personal value of your business or could be something that will appeal to customers.

Your Needs Have Changed

Another major, important reason to consider upgrading to a new industrial cooler is if your needs for the cooler have changed. For example perhaps the size or focus of your business has changed and your need more cooler space. Instead of buying a second cooler – and having to run and maintain both units – you may be better off replacing your old cooler with a larger one. Alternatively perhaps you need less cooler capacity and are needlessly powering a large unit with lots of unused space. You may also find that the features you’re looking for are now different or that a feature you always wanted is now available or more affordable. Put simply if the needs or priorities of your business have changed it may be time to purchase an industrial cooler that better reflects the new situation.

SEMCO/SEMCOLD LLC provides industry-leading industrial coolers and cooling systems. We also custom build our coolers to ensure that each of our customers is able to get all of the options and features they need. Please contact us to discuss your system.

Cauliflower is renowned the world over for its healthy, nutritious properties and its versatility in an array of dishes. Besides the classic white variety, cauliflower comes in various other bright colors that make it an attractive, welcome addition to any plate. As always, however, for maximum taste, quality, and nutrition it is important to start with fresh cauliflower. Let’s take a look at some key facts about cauliflower as well as cooling and storage considerations and methods.

General Facts About Cauliflower

Cauliflower belongs to the species Brassica oleracea, an extremely important species for human food that is not only responsible for cauliflower but also cabbage, broccoli, collard greens, brussels sprouts, and kale. All of these various vegetables are technically the same species with different cultivars emphasizing and expressing the various trademark qualities we recognize from the foods. In fact the word “cauliflower” actually derives from the Latin word “caulis,” which means cabbage.

Cauliflower has existed since ancient times, with the oldest known written record of it coming from Pliny the Elder, a noted Roman philosopher and naturalist. Cauliflower is low in calories, carbohydrates, and fat while containing many important vitamins and minerals such as Vitamin C, folate, dietary fiber, phytochemicals, and carotenoids. It is considered very nutritionally dense and integrates well into healthy diets and lifestyles.

Cauliflower Colors and Varieties

There are four main types of cauliflower:

Northern European Annuals – Developed in German in the 18th century it includes cultivars such as Snowball and Erfurt and is commonly used for summer and fall harvests throughout Europe and North America.

Northwest European Biennial – Developed in France in the 19th century it includes cultivars such as Roscoff and Angers and is commonly used for early spring and winter harvests.

Asian – Developed in the 19th century in China and India it includes cultivars such as Early Patna and Early Benaras.

Italian – The Italian type is the original ancestral type from which the others are derived. It includes the Romanesco cultivar as well as multi-colored varieties discussed in more detail below. It is diverse in appearance and comes in both annual and biennial types.

Colors – Cauliflower comes in an array of bright as well as muted colors. White is the most common and prolific type of cauliflower but it also comes in various shades of brown, yellow, orange, purple, and green. The green variety is often referred to as “broccoflower” due to its similarities to broccoli.

General Information About Cooling and Storing Cauliflower

The following are several key factors to consider for properly cooling and storing cauliflower:

Temperature – Temperature is one of the most important factors for maximizing the quality and shelf life of cauliflower. At 59°F cauliflower only last about 3 days after harvest. By contrast cauliflower will last about 5 days at 50°F and up to 10 days at 41°F.

Relative Humidity – A relative humidity of about 95% is optimal to prevent the cauliflower from drying out.

Handling – Cauliflower are easily damaged by physical trauma, which in turn reduces quality and hastens decay. Care should be taken to avoid damaging them.

Shelf Life – Under optimal conditions cauliflower may last about 10 days after harvest.

Ethylene Sensitivity – Cauliflower produce very little ethylene but are highly sensitive to it. They should be kept isolated from high ethylene producers like tomatoes and apples.

Methods of Cooling Cauliflower

Hydrocooling – Hydrocooling is a very desirable practice for cauliflower because their shelf life and quality is enhanced when field temperatures are quickly removed. Hydrocooling involves submerging the cauliflower in near freezing water.

Room Cooling – Room cooling, which involves simply placing the cauliflower in a cooled room and allowing them to reach ambient temperatures is insufficient alone to ensure best quality. However, after precooling via the hydrocooling method is performed room cooling may be adequate.

Forced-Air Cooling – Forced-air cooling, which involves forcing cool airflow around the cauliflower, is helpful to ensure that they reach good storage temperatures quickly. This method may be paired with hydrocooling.

SEMCO/SEMCOLD LLC develops high quality industrial cooling and storage systems. Our systems are great for use with commercially grown produce such as cauliflower and their relatives broccoli, cabbage, kale, and brussels sprouts, among others. Our priority is ensuring that our clients’ have dependable cooling systems that perfectly meet their needs and support optimum food quality.

Broccoli is one of the most popular and high profile vegetables. It is almost synonymous with healthy eating and images of broccoli are often used to represent vegetables as a whole. It is a staple in many different types of dishes and is also often eaten raw as a standalone treat. However, as with most types of produce the key to getting the best taste, quality, and nutrition from broccoli is in selecting fresh, healthy broccoli that has been properly harvested and cooled. What follows is some key information about broccoli, different cooling methods, and factors that affect its shelf life.

Botanical Facts About Broccoli

Broccoli is a cultivar of the Brassica oleracea plant species. While this scientific Latin name is likely unfamiliar to everyday people the varieties of food it produces definitely are not. Brassica oleracea is not just the species that broccoli belongs to; it is also the species responsible for cabbage, cauliflower, Brussel sprouts, collard greens, kale, and several other commonly consumed leafy greens. These different foods represent different cultivars of the plant, but are in fact the same species and are thus able to be crossed with each other. Broccoli is a member of the Italica Group of cultivars, the most common of which is Calabrese broccoli with the characteristic large green heads atop thick stalks. Other types of broccoli include sprouting broccoli which has more heads and thinner stalks, and purple cauliflower, which despite the name is a type of broccoli that has a cauliflower-like shape and a purple hue.

Health Facts about Broccoli

Broccoli is so popular in large part due to its many positive health benefits. It is an excellent source of vitamin C and vitamin K. It also contains large amounts of B vitamins including niacin (B3), folate (B9), riboflavin (B2), Thiamine (B1), and vitamins B5 and B6. Additionally broccoli is an excellent source of dietary fiber and contains many trace minerals such as calcium, iron, magnesium, manganese, zinc, potassium, and selenium. Its low-calorie nature also makes it a popular choice for weight-conscious consumers.

Research has indicated that broccoli also contains enzymes and compounds that are anti-viral and antibacterial. There is even evidence that broccoli contains anti-cancer properties and that it helps promote DNA repair. For optimal health benefits it is advised that it be eaten raw, steamed, stir fried, or even microwaved. By contrast boiling broccoli reduces many of its most nutritious, anti-carcinogenic properties. The longer it is boiled the more of its nutrients are lost.

General Information About Cooling and Storing Broccoli

Careful cooling and storing of broccoli is imperative to ensure its taste, quality, and nutritional value. Furthermore, better maintained, fresher broccoli will naturally have more market appeal and higher value. For best results the following cooling and storage factors should be taken into consideration:

Temperature – Broccoli should be stored at a temperature of 32°F for optimal shelf life. Dropping below 31°F will run the risk of freeze damage while temperatures above 32°F may be insufficient to slow decay.

Relative Humidity – Broccoli requires a very high relative humidity, about 95-100%. Failure to keep broccoli in a high humidity environment will result in weight loss as the vegetable dries and shrivels.

Ethylene Sensitivity – Broccoli is extremely sensitive to ethylene, a chemical compound naturally excreted by many fruits and vegetables during the respiration process. Ethylene plays an important role in ripening, but sustained ethylene exposure results in decay. Thus, to prevent premature broccoli should be kept separate from other ethylene-producing produce.

Shelf Life – Fresh broccoli has a shelf life of about 2 weeks after harvest. When frozen it may last significantly longer.

Methods of Cooling Broccoli

The following methods of cooling broccoli after harvest have been shown to be most effective:

Icing – Icing the tops is the preferred cooling method because it not only provides excellent temperature reduction, it also helps keep the vegetable stay hydrated, thus reducing weight loss and shriveling.

Hydrocooling – Hydrocooling involves rapidly submerging the broccoli in near-freezing water. This is a very quick and effective method of removing field heat. Hydrocooling is a pre-cooling method that can be combined with other methods such as icing or room cooling once the initial field heat has been removed.

Room Cooling – Room cooling is less effective than icing the broccoli and results in more moisture loss, shriveling, and yellowing of the broccoli. However, room cooling may be effective short term or in the absence of options such as icing.

SEMCO/SEMCOLD LLC understands the economic importance of keeping broccoli properly cooled and stored. We provide dependable, custom-made cooling and storage solutions that are ideally suited for use with broccoli and other produce crops. Like our customers we are committed to ensuring that consumers end up with the freshest, most delicious broccoli possible and we are proud to be able to offer industry-leading cooling solutions that meet that objective.

Cucumbers are a classic ingredient in salads as well as many other dishes and sauces. Cucumbers are also arguably the most popular of all pickled foods and in the US the term “pickles” refers exclusively to pickled cucumbers. There are in fact three main varieties of cucumbers that have each been cultivated to improve the cucumber’s suitability for different purposes: slicing, pickling, and burpless. Regardless of the variety and ultimate use, starting with a healthy, high quality cucumber and carefully cooling and storing it after harvest is critical.

Facts About Cucumbers and Cucumber Varieties

Cucumbers are members of the gourd family and are thus closely related to squash, zucchini, watermelons and other melons. Like their relatives cucumbers are classified as a fruit in botanical terms; however, like squash they are often used more as a vegetable for culinary purposes. Cucumbers grow on creeping vines and produce thin, spiraling tendrils that climb trellises and other supporting frames. Eventually the vines develop flowering blossoms, which eventually produce the cucumber fruit. Like many other types of fruit they have a very high water content, usually about 90% or higher.

Cucumbers originated in India and from there spread throughout Southern Asia, the Middle East, and Mediterranean. They have been cultivated for at least 3,000 years and are mentioned in the Bible as well as in the writings of the ancient historian Pliny the Elder. The Roman Emperor Tiberius is known to have had such a great fondness for them that special measures had to be taken during his reign so that he could eat them year round. The main varieties of cucumbers are as follows:

Slicing – Slicing cucumbers are long, smooth,and uniform in color. They are harvested while green, though if allowed to continue ripening will turn yellow and become bitter and sour. As the name implies they are typically cut into round slices and are commonly used in salads and other dishes. In North America slicers have a thick, tough skin; however, the ones grown in other countries have a more delicate, thinner skin and are also typically smaller. Slicing cucumbers may also be pickled if desired.

Pickling – Pickling cucumbers are a specially developed cultivar that are more suitable to pickling. They have a longer shelf life than slicers as well as several other key physical differences. Pickling cucumbers are typically shorter and thicker than slicers, have a less uniform shape, and usually have bumpy skin. They also have varying colors and may be creamy yellow, light, pale green, or dark, deep green. Many different pickling processes exist which yield different flavors and textures.

Burpless – Burpless cucumbers have been cultivated to be easier to digest than slicing and pickling cucumbers and are less prone to causing digestive gas for the people who consume them. They are typically seedless or nearly seedless, have a thinner, sweeter taste than other varieties, and often grow considerably larger. They may be eaten raw, sliced into salads, chopped up into yogurt, fried, or braised with meat.

Gherkin – The gherkin belongs to the same species as other cucumbers and has been specially cultivated for use in pickling. However, gherkins are their own cultivar and are distinct from other pickling cucumbers. Gherkins are so popular for pickling than in some parts of the world such as the United Kingdom and Australia the term “gherkin” is used generically to refer to a pickled cucumber instead of the typical American term “pickle.” In this way the term may be applied to other cultivars that are not technically gherkins.

Information About Cooling and Storing Cucumbers

Cucumbers are at their most delicious when they have been harvested at their prime, carefully picked and stored, and properly cooled. What follows are key factors that affect the cooling and storing of cucumbers:

Temperature – For maximum freshness and quality cucumbers should be stored at a temperature of about 50º-55ºF. They may suffer chill damage if over-cooled and will freeze at 31ºF. However, temperatures that are too high will hasten decay and reduce shelf life and quality.

Relative Humidity – As discussed above, cucumbers have a very high moisture content; typically 90% or more of the cucumber’s weight comes from water. Thus, if cucumbers are exposed to dry air they will rapidly shrivel and shrink, losing both mass and quality. For best results cucumbers should remain in an environment with about 95% relative humidity.

Ethylene Sensitivity – Cucumbers are highly sensitive to ethylene and will rapidly yellow and decay in response to even low levels of ethylene. For this reason it is important to keep cucumbers isolated from ethylene-producing fruits and vegetables such as tomatoes, bananas, and other melons.

Handling – Cucumbers should be cut, not pulled from the vine. Pulling cucumbers from the vine may result in tearing. Cucumbers are also prone to bruising and other defects if they are mishandled or treated too roughly.

Shelf Life – Cucumbers have a shelf life under optimal conditions of about 10 – 14 days. If pickled the cucumber’s shelf life is dramatically extended.

Methods of Cooling Cucumbers

Hydrocooling – Hydrocooling is a pre-cooling method that involves rapidly submerging the cucumbers in near freezing water. This results in a very fast and effective removal of field heat and quickly lowers the cucumbers’ temperatures to levels that can be more easily managed with other cooling methods such as room cooling or forced-air cooling.

Room Cooling – Room cooling involves placing the cucumbers in a refrigerated room such as a cooler and allowing them to gradually acclimate to the ambient temperature. For this method to be effective the cucumbers should not be over-packed, which might result in fruit near the center of the bunch never fully reaching the desired temperature or in doing so too slowly to prevent quality loss.

Forced-Air Cooling – Forced-air cooling involves placing the cucumbers in a refrigerated room around a large fan which then pulls cool air through the cucumbers, thereby forcing airflow and more rapidly cooling the cucumber than room cooling alone.

SEMCO/SEMCOLD LLC is an industry leader in the manufacturing and installation of industrial cooling equipment that is ideal for use with cucumbers and other produce. We know that our clients are trusting us with the quality of their crops and we are committed to earning that trust with dependable, effective cooling systems. Our systems can also be fully customized to best fit the capacity needs and other specs of our clients.