The ventilation of chilled produce is necessary in order to remove the heat, carbon dioxide and gases produced by the cargo. Heat is removed by continuously circulating the internal air, while carbon dioxide and gases are removed by replacing the internal air supply with cooled fresh air.
Ventilation varies for live fruit and vegetables that rely on oxygen re-supply and/or removal of carbon dioxide or ethylene. Settings above 75 cubic metres/hour are needed for flower bulbs, with a possible air exchange of up to 240 cubic metres/hour.
Excess ventilation should be avoided as refrigeration of the fresh air reduces the capacity for cooling the cargo
Humidity Control (HMC):
The level of relative humidity affects many products - if humidity is too high, mould and sprouts can form and fungi could develop, if too low, produce can wilt and lose weight. Our containers are equipped with systems that can both increase or decrease the relative humidity level between the range of 65% to 95%.
Temperature Control:
The temperature settings vary according to the needs of the cargo. The commodity chart provides guidelines on the shipping temperatures for perishables. Recommended settings may vary according to the variety, stage of ripeness and place of origin of the product. Please note that plus temperatures are required for the shipment of non-foods and cargoes that need protection from extreme climatic condition. (Details on these temperatures are available from your nearest Safmarine office – or click here for our commodity chart.
