English
The Potato Hot Box is available in 3 standard versions: 5 tray (125 tubers); 10 tray (250 tubers); 30 tray (750 tubers). The 750 has a wheeled trolley base.
All sizes are also available in 120v versions
Product Description
The Martin Lishman Potato Hot Box range is
used for on-farm, processing and supermarket
quality control.
Monitoring for bruising and disease avoids costly rejections and ensures high quality product.
A VERSATILE Quality Control Tool
Potato bruising can take several days to show. The Potato Hot Box reduces this time to 12 hours by creating the optimum warm, damp conditions for bruise development. The specific temperature and humidity at which rots and diseases occur can also be re-created.
The Potato Hot Box can help to avoid bruising during harvesting and handling, especially when used in conjunction with the TuberLog electronic potato, by highlighting the crops most at risk from harvesting and grading damage.
Earlier detection of bruising, damage and disease means reducing storage losses and costly processing rejections. The value of the crop can be maintained, extra transport costs avoided and consumer confidence sustained.
The Potato Hot Box is available in 3 standard versions:
SUPERMARKET Shelf Life
Supermarkets wishing to achieve longer shelf life for produce can use the Hot Box to re-create the conditions in the fresh produce areas of the shop.
Discovering the delay between arrival and deterioration can determine the optimum shelf life or the best conditions to extend shelf life for produce including, not only potatoes, but avocadoes, tomatoes, peaches and other fruit and vegetables.
Monitoring for bruising and disease avoids costly rejections and ensures high quality product.
A VERSATILE Quality Control Tool
Potato bruising can take several days to show. The Potato Hot Box reduces this time to 12 hours by creating the optimum warm, damp conditions for bruise development. The specific temperature and humidity at which rots and diseases occur can also be re-created.
The Potato Hot Box can help to avoid bruising during harvesting and handling, especially when used in conjunction with the TuberLog electronic potato, by highlighting the crops most at risk from harvesting and grading damage.
Earlier detection of bruising, damage and disease means reducing storage losses and costly processing rejections. The value of the crop can be maintained, extra transport costs avoided and consumer confidence sustained.
The Potato Hot Box is available in 3 standard versions:
- 5 tray (125 tubers);
- 10 tray (250 tubers);
- 30 tray (750 tubers). The 750 has a wheeled trolley base.
SUPERMARKET Shelf Life
Supermarkets wishing to achieve longer shelf life for produce can use the Hot Box to re-create the conditions in the fresh produce areas of the shop.
Discovering the delay between arrival and deterioration can determine the optimum shelf life or the best conditions to extend shelf life for produce including, not only potatoes, but avocadoes, tomatoes, peaches and other fruit and vegetables.
Use of the Potato Hotbox
Typical use cases for the potato hotbox:- 12 HOUR Assessment of Potato BRUISING
- Incubate DISEASE and ROTS before STORAGE (Decide: Store or Process?)
- RESEARCH best conditions for longer SHELF LIFE
Product Specifications
- Automatic control - of temperature and humidity levels
- Automatic fan, air heater and thermostat - allows testing between 10 and 40°C
- Ultrasonic atomizing humidifier - keeps humidity levels at an accuracy of 1-3%
- Automatic timer - to allow precise testing for up to 99 hours
Offered by
Other Information
Products offered by the same supplier(s)
Martin Lishman - Potato Dry Matter Field Kit
Martin Lishman Ltd.
This portable unit is specifically designed for use in the field and provides information on dry matter distribution
Martin-Lishman - Weight in Water Digital Balance
Martin Lishman Ltd.
The best and most convenient way to measure dry matter content of your potatoes.
Martin Lishman - Zeal Potato Hydrometer
Martin Lishman Ltd.
Used extensively throughout the potato industry by producers of foods such as potato chips (crisps) and other potato products. It is a simple and accurate method of measuring the solid content or percentage dry matter of potatoes.
USDA french fry color card
Martin Lishman Ltd.
The standard colour card that is used world wide for the evaluation of french fries is the USDA french fry colour card
