Hydro-Coolers for Loose Produce quickly reduce the core temperature of fresh produce, extending shelf-life while preserving flavor and appearance. Water is sprayed over a heat exchanger that is cooled to several degrees below freezing by refrigerant. As the water passes over the heat exchanger, the water cools to a user-set temperature. Cooled water then floods down onto produce. Small amounts of a chemical (such as chlorine) can also be used to sanitize produce and stop bacteria growing in the system.