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Cold Room for Frozen Meat, Frozen Fish

cold chain / cold rooms are available in a vast range of different sizes and different temperature. The range consists of chillers(-5/5ºC), freezers rooms (-18/-20ºC) and quick freezers(-25/-35ºC). Cold rooms are widely used in food industry(fruit, vegetable, seafood, fish, meat), medical industry, and other related industry.

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Key Points of Product

1. Temperature Control: A cold room is designed to maintain a consistently low temperature, which is crucial for preserving the quality and safety of frozen meat and fish. This helps to prevent spoilage and the growth of harmful bacteria.
2. Energy Efficiency: Cold rooms are highly energy efficient and can maintain their temperature using less energy compared to other storage methods. This makes them a cost-effective solution for storing frozen food over an extended period.
3. Space Optimization: Cold rooms provide ample storage space for large quantities of frozen meat and fish, making them ideal for commercial kitchens, restaurants, and food processing facilities. They help to optimize the use of space and increase the overall efficiency of food storage operations.
4. Improved Food Safety: Cold rooms help to ensure food safety by controlling temperature and preventing contamination. They also provide a hygienic environment that helps to maintain the quality of the food and reduce the risk of foodborne illness.
5. Increased Shelf Life: Frozen meat and fish stored in a cold room have a longer shelf life compared to those stored in a regular refrigerator or freezer. This helps to reduce waste and increase profitability for businesses in the food industry.

The cold room is designed to maintain a consistently low temperature, which is crucial for preserving the quality and safety of frozen meat and fish. It helps to prevent spoilage and the growth of harmful bacteria, and is highly energy-efficient, providing a cost-effective solution for storing frozen food over an extended period.

Cold Room Structure

The structure of a cold room consists of a cold room panel (PU sandwich panel), a cold room door, a condensing unit, an evaporator (air cooler), a temperature controller, an air curtain, copper pipe, an expansion valve, and other refrigeration fittings. All these components work together to provide a hygienic and energy-efficient environment for storing frozen meat and fish.

Energy Efficiency

The energy efficiency of a cold room is one of its key benefits. It helps to reduce operating costs and keep food at the optimal temperature for preservation. The air curtain and temperature controller help to reduce energy consumption, while the high-quality PU sandwich panel provides excellent insulation to prevent temperature loss. The cold room’s condensing unit and evaporator are also designed to consume minimal energy, making it a cost-effective solution for storing frozen meat and fish.

Temperature Control

The temperature control in a cold room is crucial for preserving the quality and safety of frozen meat and fish. The temperature controller ensures that the cold room maintains a consistently low temperature, preventing spoilage and the growth of harmful bacteria. The temperature control system is easy to use and allows businesses to set their desired temperature range, ensuring that their food is stored at the optimal temperature for preservation.

Cold Room Applications

A cold room is widely used in various industries, including the food industry, medical industry, and other related industries. In the food industry, cold rooms are commonly used in food processing factories, slaughterhouses, fruit and vegetable warehouses, supermarkets, hotels, restaurants, and more. They help to optimize the use of space and increase the overall efficiency of food storage operations.

In the medical industry, cold rooms are used in hospitals, pharmaceutical factories, blood centers, gene centers, and more. They are necessary for preserving sensitive medical products and ensuring the safety of patients.

Other related industries, such as chemical factories, laboratories, and logistics centers, also require cold rooms for various purposes. A cold room is a versatile and essential tool in ensuring the preservation and safety of various products across different industries.

Maximize Food Quality, Safety, and Efficiency

A cold room for frozen meat and fish provides a range of benefits, including temperature control, energy efficiency, space optimization, improved food safety, and increased shelf life. With its versatile applications and high-quality structure, a cold room is an investment worth considering for businesses in the food and medical industries, as well as other related industries.

With its energy efficiency, temperature control, and versatile applications, a cold room can help businesses to optimize their operations and ensure the preservation and safety of their products. Whether you’re in the food industry, medical industry, or another related industry, a cold room is an essential tool for ensuring the success and longevity of your business.

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Frequently asked questions and Answers

What is the purpose of a cold room for frozen meat and fish?
A cold room is designed to maintain a consistently low temperature, which is crucial for preserving the quality and safety of frozen meat and fish. It helps to prevent spoilage and the growth of harmful bacteria and is highly energy-efficient, providing a cost-effective solution for storing frozen food over an extended period.
What is the ideal temperature for the cold room?
The ideal temperature for a cold room for frozen meat and fish is typically between -18°C to -23°C.
How do I control the temperature in the cold room?
Temperature control in a cold room is achieved by using a refrigeration system and a temperature control unit. The refrigeration system circulates cool air throughout the room, while the temperature control unit monitors and adjusts the temperature to maintain a consistent low temperature.
What are the requirements for the cold room in terms of ventilation and insulation?
A cold room for frozen meat and fish must have proper ventilation to prevent the build-up of moisture and to ensure air circulation. The room should also be well-insulated to prevent heat loss and maintain a consistent temperature.
How often should I clean and sanitize my cold room for frozen meat and fish?
It is recommended to clean and sanitize the cold room for frozen meat and fish on a regular basis, at least once a month, to prevent contamination and maintain food safety.

Cold Room for Frozen Meat, Frozen Fish

cold chain / cold rooms are available in a vast range of different sizes and different temperature. The range consists of chillers(-5/5ºC), freezers rooms (-18/-20ºC) and quick freezers(-25/-35ºC). Cold rooms are widely used in food industry(fruit, vegetable, seafood, fish, meat), medical industry, and other related industry.

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Cold Room for Frozen Meat, Frozen Fish