In potato storage, CO₂ ventilation is used to ensure adequate potato respiration and avoid a negative impact on frying colour. If temperatures are higher than normal for several months, CO₂ ventilation using a conventional ventilation system with all hatches open and all ventilation units running causes a large amount of warm outdoor air to enter the storage facility. This leads to inefficiency, reduced potato quality and weight loss during storage. to reduce energy costs, loss of quality and loss of weight in produce, a system specifically for CO₂ extraction. CO₂ is heavier than air and sinks to the lowest point in the storage facility. CO₂ can be extracted selectively by placing a unit with a small fan and a number of pipes directly above the floor. As a stand-alone system, CO₂ extraction is suitable for any storage facility. There are many different ways to apply and implement CO₂ extraction; therefore it needs to be individually adapted to each situation.
This system sucks out the CO₂-saturated air, just like a CO₂ extraction system. But in addition to extracting the CO₂, this ventilates the storage facility while maintaining a constant storage temperature. In hot climates this is done by passing the cold extracted cell air through a heat exchanger, where the incoming warm air is cooled by the cell air. The same thing happens in cold climates, but in the opposite direction. This way the energy input into the storage facility is reused, reducing the operating hours of the mechanical cooling system and generating considerable energy savings. The produce temperature is also more uniform, which helps to maintain quality. The ventilation units run less; therefore there is less weight loss and lower energy consumption.