Imagine that two projects requested a quote for a room of the same size. The first receives frozen poultry from the supplier and stores it until distribution. The second receives chilled poultry and needs to freeze it on-site before shipping. In both cases, the product will be stored frozen, but the second project needs to extract additional heat from each batch so that the core of the product freezes within the required time. This difference alone may change the choice of equipment.
1. When do you need a cooling room?
A cooling room is suitable when you want to keep the product cold while it remains unfrozen. Examples include storage rooms for dairy and chilled foods, and rooms for storing fresh vegetables and fruits.
Storage conditions vary by type. For example, sweet peppers need both temperature and humidity control, and may be damaged by excessive cold during storage. Therefore, if you are going to group several types in one room, check their storage condition compatibility first.
2. When do you need a freezer storage room?
A freezer storage room is suitable when the product is already frozen, and you need to maintain its state until sale or distribution. Examples include storing boxes of frozen poultry and vegetables.
In quick-freezing foods, the Codex guidelines use a temperature of −18°C or lower for the product as a reference throughout the cold chain, within allowable variance limits. The adjustment of room air temperature depends on the product specifications and operating conditions.
3. What if the product enters chilled and exits frozen?
Here, freezing comes as a stage of production. To determine the system, the designer needs to know the batch weight, the product temperature upon entry, the required core temperature at the end of the cycle, and the time available to reach it.
A blast freezer It is suitable if the requirement is to freeze batches within a specified time. The method of packing and stacking is part of the design, as it affects the airflow around the product and the freezing speed.
4. Why are the room dimensions not sufficient to choose the unit?
The dimensions determine the available storage space, but the thermal load is what determines the required cooling capacity. It is affected by the amount of incoming product and its temperature, the heat transferred through insulation, the air entering when the door is opened, and the heat generated by lighting and equipment inside the room. Therefore, two rooms of the same size may require two units with different capacities, especially if one receives frequent shipments or products that need additional cooling upon receipt.
5. What should you prepare before requesting a quote?
- Product: Its type, packing method, and temperature upon receipt.
- Quantities: The maximum quantity to be stored, and the amount of product that enters daily or in each batch.
- Goal: Cooling, preserving frozen goods, or on-site freezing? What is the required temperature and the available time if freezing is needed?
- Location and operation: The available dimensions, installation location, and approximate number of door openings.
Are you planning to create a cooling or freezing room? Send this data to the Bassem Refrigeration Industries team to help you determine the appropriate system for your project's operation.
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