VK has years of experience in developing and constructing ripening rooms that require ‘perfect climate control’.
When it comes to ripening mangos, avocados, bananas and other produce, each product has its own requirements to ensure that it reaches the right level of ripeness at the right time. This requires a thorough understanding of the ripening process.
For example: banana ripening
In the ripening room, the temperature of the bananas is first equalised, so that all bananas have the same temperature at the start of the ripening process. The ripening process is then initiated with ripening gas, a mixture of 96% nitrogen and 4% ethylene gas, after which the room is ventilated.
The bananas are kept in the room for five to seven days, where temperature readers monitor the temperature of both the fruit and the room. The temperature in the room is usually 14.5°C, but can also be higher if the bananas need to be ripened more quickly. The bananas are generally removed for delivery when they are green/yellow in colour.
VK has in-house facilities for ripening room automation
Computer and PLC control are often used by VK in the units. This control and regulating technique enables our customers to operate and manage the units in an easy and accessible manner. The combination
of our refrigeration knowledge and in-house development of software - Control Maestro combined with ICE-Star - has resulted in a breakthrough in the energy management of refrigeration units.
VK adapts the standard ripening programmes to customer specifications.