Increased shelf-life

Even small variations in temperature can significantly affect the shelf-life of sensitive produce. For example, a difference of 1°C can reduce the shelf-life of lettuce by over a day. Grapes deteriorate more in ten minutes at 35°C than in 16 hours at 20°C. Hence the faster initial pull-down and temperature recovery on CryoTech also mean that shelf-life is extended and product spoilage is reduced. This results in efficiency gains and cost saving.