Can you imagine life before refrigeration? We can tell you one thing: living in it would be extremely difficult, and many of the things around you, including your business, would be practically non-existent.
One of the first options that comes to mind when we think about preserving items is a refrigerating chamber or a cold room. So, if you want your items to last longer, here’s what you need to know:
What exactly is a cold room?
A refrigerating chamber, often known as a cold room, is a warehouse in which a specified temperature is created artificially. It is often used to store things in an atmosphere that is cooler than the outside temperature.
Fruits, vegetables, fish, meat, and flowers all require refrigeration.
Snowfields were the first cold rooms. This was a well with retaining walls of varying sizes, as well as apertures through which snow and ice could be injected and withdrawn. The goal was to maintain the ice in place even if the snow evaporated.
Since the late 1800s, cold rooms have been a vital aspect of the marine sector. These rooms are located in warmer latitudes, where product commercialization and the time factor are essential factors in the growth of certain sectors that demand extremely rigorous quality criteria.
Refrigerating chambers are also employed in engineering goods, such as storing chemicals at optimal temperatures for processing or slowing down chemical reactions (for example, in processes catalyzed by temperatures or in polymers).
What are the uses of refrigerating chambers?
Regardless of the things contained therein, these rooms are extremely beneficial for:
- Reception of goods. Sanitary standards ensure that enterprises, such as warehouses and restaurants, maintain an adequate temperature when receiving raw materials, which will subsequently be put in various spots. In these instances, a robust cooling system is essential.
- Product storage and handling. This enables for increased production and marketing, as well as product shelf life extension and transformation.
- Display of products. In these circumstances, Walk in or Reach in doors are highly frequent, since they allow the ultimate customer to quickly reach things while also providing a far more appealing point of sale.
In a cold room, how does refrigeration come into play?
Refrigeration controls deterioration and loss of quality by slowing chemical and biological processes in food. Fresh perishable foods such as meats, fish, fruits, and vegetables can be stored for several days by cooling and several weeks or months by freezing.
When you request a quote for a cold room, the refrigeration engineer is aware of:
- During storage, fruits and vegetables continue to breathe and create heat.
- The majority of it should be frozen in a temperature range rather than at a single temperature.
- The freezing rate has a significant influence on the quality of frozen goods.
- The rate of moisture loss in items is affected by the speed of chilled air.
How do you set the temperature in a chilly room?
The interior temperature is determined by the substance or product being kept. A well-known application is food storage for preservation, such as frozen foods held at temperatures below zero. Local vegetables and fruits are kept at 0 degrees Celsius, whereas tropical and subtropical fruits are kept at 5 to 13 degrees Celsius.
How is a cold room constructed?
A good design of these rooms considers not only the selection of equipment, but also its location for personnel safety. To ensure safe access and maneuvering into the cold room, contractors, engineers, and owners must all be involved in the project to determine the best cooling system based on life cycle cost and energy efficiency.
What errors occur in the design of a cold room?
Despite being such a strategic tool for commercial purposes, it is surprising how common poor design and construction practices are in cold rooms. We discovered, among other things:
- The use of non-insulating materials for room walls and ceilings. Materials such as partitions or panels that do not include polyurethane.
- Rooms with insufficient dimensions that make product maneuvering and storage difficult.
- Rooms with the incorrect cooling system for the product to be preserved.
- Rooms without an appropriate access system, where temperature fluctuation is difficult to control.
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