Mango Ripening Chamber
Safe, carbide-free ripening for mangoes with even colour.
- Pressurised forced-air ripening design
- Automatic ethylene dosing & CO₂ venting
- Humidity control for skin quality
- PLC / microprocessor based ripening programmes
- Insulated PUF construction with rapid-roll doors
Safe, carbide-free ripening for mangoes with even colour. Designed, supplied and installed by Centair to suit your capacity, space and budget.
Our ripening chambers precisely control temperature, humidity, ethylene and CO₂ so fruit ripens evenly, on schedule and with a longer shelf life. Forced-air pressurised designs push conditioned air through every pallet for batch-to-batch consistency.
Every installation includes site survey, load calculation, supply, erection, commissioning and handover — with AMC options to keep your system performing year after year.
| Temperature range | +18°C to +22°C |
|---|---|
| Temperature | +13°C to +20°C (ripening), +12°C to +14°C (holding) |
| Relative humidity | 85–95% |
| Ethylene | 100–150 ppm dosing |
| Cycle | 4–6 days typical (banana) |
Specifications are indicative and are finalised for each project.
- Pressurised forced-air ripening design
- Automatic ethylene dosing & CO₂ venting
- Humidity control for skin quality
- PLC / microprocessor based ripening programmes
- Insulated PUF construction with rapid-roll doors
You may also need
+14°C to +18°C Banana Ripening Chamber
Uniform golden-yellow bananas with controlled ethylene ripening.
View details
+18°C to +20°C Papaya Ripening Chamber
Controlled ripening for consistent papaya quality.
View details
+18°C to +21°C Tomato Ripening Chamber
Colour development for tomatoes with humidity control.
View details
+20°C to +25°C Orange Ripening Chamber
Degreening and colour development for citrus.
View details