Cold storage systems

More than 18 fruit and vegetable cold stores in the local market have had fires in the last five years. We study the causes so business owners can choose and design their refrigeration on the basis of facts.

A cold store is insulated against heat and humidity and keeps temperature and relative humidity stable. Even a short temperature rise speeds up microbial growth, so the cold chain must be unbroken from harvest to consumption.

What we offer

Dual-mode units: Chilled (+5 / −5 °C) and frozen (−18 / −25 °C) modes, any set point from −25 °C to +10 °C. Ideal where loading is not standardised.
Blast freezers: Bring products quickly down to −18 °C without loss of freshness. Two-stage semi-hermetic and screw compressors.
Split refrigeration units: Hermetic and semi-hermetic. The outdoor unit includes condenser, compressor, fan motor, liquid receiver, solenoid valve, dual pressure switch, sight glass, filter drier and control panel. Semi-hermetic recommended for medium and large rooms.
Monoblock units: Low noise and vibration. Standard or cabinet-type evaporator depending on room shape.

Our approach

Siting and design: We pay close attention to location and design and warn you when we see a risk.
Options: State your requirements clearly and we will offer as many options as you need.
Training: Two common risks: the trained operator leaves, or regular inspections stop. We prepare a plan B for both.
Consulting: Just selling hurts both sides. We build long-term relationships.

What we build

Freezer and chiller stores
Fruit and vegetable stores
Dispatch areas
Process corridors and airlocks
Freezing tunnels
Banana ripening rooms

A cold store is a building with its own foundation, frame, envelope, roof and floor. What sets it apart from an ordinary warehouse are the strict requirements for thermal insulation and airtightness of the envelope and for automation of the refrigeration plant.

Cold rooms

Cold rooms are assembled from prefabricated sandwich panels and keep food and other products at medium or low temperature. We design rooms for storage and display, install them even in non-standard conditions, and build them to the size, design and colour you choose.

Blast freezing rooms

A blast freezer freezes products quickly at −30 to −40 °C. Turbo-freeze air coolers blow air over the products from all sides, so freezing is fast and even while processing time and power consumption drop. The room usually has two sections, a loading area and an air cooler section, and products go in on trays, pallets or trolleys. Used for meat, fish, semi-finished foods, fruit, berries and vegetables.

For example, at a dairy farm in Ujar we built two 37 m² cold rooms running at −5 and +5 °C, with a five-person team in 20 days.