Description

NOTE: All Hot Boxes are built to order. Please contact us for lead times.

Use the Martin Lishman Potato Hot Box range for quality control monitoring on-farm, during processing and at supermarket intake points. The Hot Box reduces bruise development time from several days to just 12 hours. Faster monitoring for bruising and disease avoids costly rejections and assists in the drive for the highest quality product.

Key Features

• Automatic control of temperature and humidity levels with timer to allow infinite variation of testing regimes at up to 97% RH, 40°C and 999 hours
• Ultrasonic atomising humidifier keeps humidity levels at an accuracy of 1-3%, helping to create the optimum warm, damp conditions for bruise or disease development
• Wire tray baskets accept 25 tubers in a single layer to suit sampling protocols, spaced to allow air circulation for rapid bruise development