Preservation Integrity
Disciplined Temperature Audits & Chamber Hygiene
Protecting client produce value through systematic temperature logging, strict air circulation checks, and rigorous cleanliness across all storage halls.
Protecting client produce value through systematic temperature logging, strict air circulation checks, and rigorous cleanliness across all storage halls.
Digital thermometers located across upper and lower tiers verify that cooling remains uniform with no warm pockets or freezing spots.
Forced air ventilation prevents CO2 accumulation and maintains balanced relative humidity to stop produce shrinkage.
Pre-season and post-season chamber scrubbing and sanitization eliminate fungal spores and bacteria before new crops enter.
Trained handling crews follow gentle stacking techniques to prevent bruising or puncturing of potato skins and produce crates.