Cold Storage for Frozen Meat

Although the cooling chamber is, in effect, an area where the products are stored, as well as a place for an engine room, it is obvious that additional space is needed: an office, a laboratory, services, toilets and a dressing room, a spare room and a laboratory and materials.
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A cold store essentially consists of several cold stores that can cool, freeze and store any perishable product. For the success of the construction of the refrigeration chamber, it is necessary to observe some general conditions of the foundation: the choice of a site for easy access by road and rail; soil with good mechanical strength and no surface water problems; good supply of drinking and industrial water and electricity; drainage systems. Furthermore, the local availability of labor should be examined (technical personnel, skilled labor for maintenance and general workers).


Although the cooling chamber is, in effect, an area where the products are stored, as well as a place for an engine room, it is obvious that additional space is needed: an office, a laboratory, services, toilets and a dressing room, a spare room and a laboratory and materials.

Some other services can be found in the refrigerator application, such as cutting and boning, salting, meat production, packaging and sales.

Before planning the refrigerator compartment, it is important to determine the operational and technical characteristics. They are strictly dependent on products, stores, storage conditions, environment, energy and personnel.


There is no advantage in the construction of many small rooms, especially for meat products. The thermal and hygrometric requirements are not so strict as to justify many environments: the precision of the measuring instruments and the regulation of the conditions inside the chamber always produce higher deviations than those of ideal storage conditions for different products. This is especially true for frozen products.

Chilled meats of different species (beef, pork or mutton) can be stored in the same room as they do not have temperature or contamination incompatibility. Frozen meats also have fewer problems. Warehouses for refrigerated products are usually more divided and often lower in height than those for frozen products.


A design that opts for a smaller number of larger rooms is primarily an economy in construction costs, as many partitions and doors are eliminated. Refrigeration and control equipment is simplified and reduced, affecting investments and management costs. The large rooms allow easier control of temperature and relative humidity and also a better use of storage space. Only in very specific situations, the cold store must be designed with more than five or six cold rooms.


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