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Christophe Janson , Picvert, about vacuum cooling:

“The temperature goes from 25 to 4°C in 20 minutes”

A producer of young salad shoots and baby vegetables, Picvert has recently acquired a vacuum cooling system. A fast, homogeneous and uniform cooling solution that helps extend the product’s life span. 

“The temperature of the product goes from 25 to 4°C in 20 minutes,” explains Christophe Janson, sales manager of Picvert. The company is already familiar with this technology, which it has been using for several years. “We already had two machines of small capacity, which did not allow us to process a lot of merchandise, so we were mostly using a cooling tunnel,” a process that required time in order to cool the product to the desired temperature. “Our new vacuum cooling system consists of two cells that can process 8 pallets at a time. This means that whatever is cut in the morning can leave on the same day, in the afternoon.” A real change in work organization and a lot more flexibility.

Distributed by the French company Thermo Réfrigération on behalf of Dutch manufacturer Weber Cooling, the new vacuum cooling system has delighted the entire team. “We are really satisfied and we have received very good feedback from our clients. It is a solid product, made to last.”

About Picvert
Based in Picardie, the company also has a farm in Portugal and in Spain (Malaga). The clients of Picvert include packaging sites (ready-to-eat salads sold in bulk in crates of 5 kg), retailers (trays of 125g) and restaurants (packages of 1kg).

For more information:
Christophe Janson
7 Rue d'Enfer
80200 Estrées Mons
Phone: 03 22 85 70 78       

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