Banana Ripening Chamber

Banana Ripening Chamber
Banana Ripening Chamber
Price And Quantity
  • Unit/Units
  • 1
  • Unit/Units
  • 100000.00 - 1000000.00 INR
  • 300000 INR
Product Description

Banana Ripening Chamber is a closed space that is designed to ripen the fruits by maintaining suitable conditions of temperature, pressure, and humidity. It is designed by using top-quality insulated PUF panels that prevent heat and energy transfer in or out of the room. It is also installed with a ventilation system to maintain a suitable environment within the closed chamber. Get this Banana Ripening Chamber installation service from us at a reasonable price. 

Features of Banana Ripening Chamber

  • Powered by powerful refrigeration for reducing pull down time.
  • Use of Specially Designed doors to keep the ripening chambers airtight.
  • Use of Extreme Turbulent airwaves across chamber for fast dissipation of heat of ripening..
  • Use of Specially designed cooling coil units to maintain high humidity thereby reducing the weight loss of fruits.
  • Use of Special fans for distribution of chilled air evenly across fruits.
  • Intelligent Temperature control for the enhanced shelf life of fruits.
  • Stage-wise controlled temperature and Ethylene gas control to improve product quality.
  • Efficient Design, Less power, connected as well as consumption hence low operating cost.
  • Optional Web-based monitoring and controlling of Temperature, Humidity, Ethylene, and CO2.
  • Fully automatic ventilation and exhaust system & Automatic Ethylene Injection, control and CO2 exhaust system.

The plant is generally operated on 4-6 days ripening cycle. This 4-6 day ripening cycle comprises of;

Operation: 14C to 23C and >90% RH. Pull downtime (16-20 hrs) to 16C to 18C
Ethylene injection, after 24 hrs at constant room temperature of 18C or 19C and >90% RH
Holding period 16-12 hrs (total 24 hours from the start of ethylene injection) temperature held at 18or 19C and 90% RH
Ventilation after 24 hrs after ethylene injection. Ethylene and CO2 are expelled out and fresh air is injected in cold room. CO2 C level should remain below 5000 ppm during the ripening process.

Holding period for 3-4 days till coloration. Temperature can be reduced gradually to 14 C to 16 C for enhancing the shelf life of the Fruit.

Technical Specifications







Relative Humidity

90% RH


50-60 Hz

Temperature Range

14-23 Deg C



Trade Information
  • Nhava Seva
  • 2 Per Month
  • 1-2 Week
  • Contact us for information regarding our sample policy
  • All India
Contact Us

115, Hiranandani Industrial Estate, Kanjur Marg (W),, Mumbai, Maharashtra, 400078, India
Phone :+918045475537