Orange Ripening Chamber
Degreening and colour development for citrus.
- 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
Degreening and colour development for citrus. 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 | +20°C to +25°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
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