A cold room for storing is a warehouse in which a specific temperature is artificially generated. It is designed for storing products in an environment below the outside temperature.
- Products that need refrigeration include (but not limited to) fruits, vegetables, seafood, meat, flowers.
- By their storage in a cold chamber, the life of perishable foods such as fish, fruits, meat, and vegetables can be extended for many days (by cooling), and for weeks to months (by freezing).
- The first cold rooms were called snowfields. They were wells with retaining walls with openings where snow could be introduced and ice could be extracted. The purpose was to keep the ice even if the snow melted.
- Cold rooms have been an essential part of the maritime industry since the late nineteenth century. These rooms are in warmer latitudes, where the commercialization of products and the time factor play important roles in the development of specific industries that require very strict quality parameters.
Benefits of cold rooms
- Goods reception: Sanitary standards require that businesses, such as warehouses and restaurants, have an appropriate temperature to receive their raw materials, which will later be placed at different points. A good cooling system is crucial in these instances.
- Storage and product handling: This allows an increase in production and marketing, extending shelf life and enabling the transformation of products.
- Products display: In these cases, it is very common to use the walk-in or reach-in doors, which allow the final consumer to easily access the products and, at the same time, have a much more attractive point of sale.
Choosing the temperature inside your cold room?
The internal temperature depends on the material or product that will be stored. For food storage for preservation, such as frozen foods, temperatures below zero degrees Celsius are used. Local vegetables and fruits are stored at 0°C and tropical and subtropical fruits at 5 to 13°C.