Meat Beef Cold Freezer Room

The relative positioning of the different components will determine the cooling system chosen. The location of the cold rooms should be determined after the known dimensions, but in general they should be in the shade of direct sunlight.
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Typical characteristics of cold storage operations plans (products, refrigeration and refrigeration, frozen and frozen storage, cutting, deboning and packaging, inventory, daily transportation) include total capacity, number and size of rooms, refrigeration systems, storage and processing equipment and access facilities.


The relative positioning of the different components will determine the cooling system chosen. The location of the cold rooms should be determined after the known dimensions, but in general they should be in the shade of direct sunlight.

The land area must be large enough for the store, its attachments and traffic areas, parking lots and possible future expansion. A land area of about six to ten times the coverage area is sufficient.

Despite the relatively high surface: volume ratio affects heat loss, there is still a general trend in building a single layer cold store. The single layer has many advantages: the structure is lighter; the span and pillar height can be increased; the building is possible on lower resistance soils; internal mechanical transport is easier. Mechanical handling using a forklift can build high-profile stores, reducing construction costs for a given total volume.


There are no advantages to building many small sized rooms, especially for meat products. The heat and humidity requirements are not so strict that it proves the rationality of many rooms: the accuracy of the measuring instrument and the adjustment of the indoor conditions always result in higher deviations than the ideal storage conditions of different products. This is especially true for frozen products.

Frozen meat of different types (beef, pork or lamb) can be stored in the same room as they do not exhibit temperature or contamination incompatibility. There are fewer problems with frozen meat. Shops for refrigerated products are typically more dispersed and typically have lower heights than stores of frozen products.


With fewer choices, the design of the larger chamber first represents the economics of construction costs as many of the dividing walls and doors are eliminated. Simplification and reduction of refrigeration and control equipment affects investment and operating costs. The large chamber makes it easier to control temperature and relative humidity, as well as make better use of storage space. Only in very special cases should the cold store be designed with more than five or six cold rooms.


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