Cold rooms are temperature-controlled spaces that are essential in the food and pharmaceutical industries.
One or more interconnected cold rooms provide rooms for the storage, refrigeration, or pre-cooling of products, primarily food, in which a stable and preset temperature must be maintained: this temperature degree depends on the cold room’s intended function and can range from +18°C to ripen bananas to -28°C to deep-freeze fish or vegetables. The structure might be stationary or movable, and it may need a regulated environment within.
The foundation of maintaining a cold store’s efficiency is meticulous planning to find the proper sort of material to be utilised to produce the necessary insulation, hence minimising running and maintenance expenses. The design study entails determining the insulating performance necessary to sustain interior conditions, particularly temperature, at all times.
Cold rooms with a positive temperature
These are cold chambers with a temperature range of 0°C to 18°C that are mostly used to preserve fruits and vegetables. They provide an appropriate environment for storing various ‘fresh’ goods by ensuring consistent temperature and low humidity values via insulating casings with low thermal transmission.
Cold rooms with negative temperatures
Negative temperature cold rooms, which have a temperature range of 0°C to -28°C, are used for pre-cooling fruit and vegetables, refrigeration, freezing, and deep-freezing. They offer an appropriate environment for storing and freezing food by strictly controlling the temperature, humidity, and interior atmosphere via insulating casings with extremely low transmittance and heat loss.
The cold storage passageway
The installation of a tunnel close to the freezing chamber is a frequent feature within cold shops. This space has a temperature of 5°C and allows workers to do some work in a more comfortable setting, but only for a limited duration: the time spent in this area must not exceed 30 minutes, as mentioned in the HACCP. It is beneficial to offer underfloor heating that inhibits the accumulation of ice in these places to increase comfort and safety.
The clean rooms
The food and pharmaceutical sectors, as well as the mechanical, electrical, automotive, and aerospace industries, are increasingly requiring sterile processing rooms to maintain the completed product’s safety and sanitation. Cleanrooms are places that are clean, regulated, and sterile, with a controlled atmosphere. This indicates that the air inside them has a low concentration of suspended dust microparticles. The ISO 14644 standard governs their installation, operation, and maintenance.
High-speed doors are both rapid and long-lasting.
The high-speed doors are meant to keep the temperature inside the cold rooms and cold storage as consistent as possible while withstanding temperatures as low as -28°C. New generation high-speed doors are constructed to survive many opening/closing cycles and are programmed to close automatically when the operator passes through.
They have an average opening/closing duration of around 2 seconds, resulting in little temperature change inside the warehouse, boosting the efficiency of the refrigeration cell and lowering energy usage.
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