B4FV-18-C red in various designs facilitate oil changes A Bevel-helical gear reducers B4

Flender/Flender Gear Units/Bevel-helical gear reducers B4

yer facing the false wall is covered. The coverings of the forklift openings arestaggered, so that layer that is covered when facing the room is not covered when facingthe wall. The false wall must be designed so that the openings in the false wall face theforklift openings. When the fans are turned on, the fans pull air from the forklift openings that are against the false wall, causing static pressure difference. Cold room air is forced into the forklift openings. The air then travels up or down through the produce to forkliftopening that returns it to the air plenum. This system has few advantages over regular cold wall cooling. It provides very quick cooling because the air travels through very shallow layer of produce, the rows are not limited in height (, and large volumes ofproduce may be cooled at one time. 3 COOLING AND REFRIGERATION 3.1 Room CoolingRoom cooling is one of the most widely used forms of cooling, primarily because the room in which the produce is cooled also serves for longer-term storage, thus reducing overall handling requirements and costs. Since room cooling is quite slow compared tothe methods described in the previous section, it has not been categorized as precoolingtechnique. It is not recommended for crops that have high respiration rates or are harvestedin the warmer months, since signicant quality deterioration may take place during thecooling period. Produce that is room cooled must be tolerant to slow heat removal, as heat transfer is by conduction through the container walls rather than by convection. In general, cropsthat are harvested in the cool season or have low base respiration rates are suitable for this method. The time to cool the produce to the recommended storage temperature mayrange from few hours to several days. The cooling time is shorter if the produce isunpacked because the produce is directly exposed to the cold air. Field containers lled with fresh produce are placed into refrigerated room. Cold air f