The design and operation of natural precooling are simple, and products can be cooled and stored in the same place. However, due to the slow cooling speed, it is not suitable for perishable fruits, and is generally limited to apples and pears.
Rapid and uniform quenching speed, low energy consumption, suitable for any fruit. But it also has its shortcomings, such as easy to produce dry consumption, heavy workload of product packaging and packing, and low utilization rate of cold storage.