Solutions

Start from what you store, not from a catalogue

A cold room for blast-frozen chicken and one for fresh vegetables look similar from outside and are built completely differently. Pick the product you handle — the temperature zones, room layout and equipment follow from there.

By product

Three sectors we build for

Reference

Temperature zones by sector

Sector Rooms and design temperatures Reference standard
Meat processing Blast freezer −30 to −35°C · frozen storage −18°C · chilled storage 0 to 5°C · curing and resting 0 to 4°C · packing rooms 10 to 12°C GB 12694-2016
Poultry & slaughter Blast freezer −30 to −35°C · frozen storage −18°C · cutting and packing 10 to 12°C · evisceration and blood rooms 20 to 25°C GB 18654-2015
Fruit & vegetables Fresh-keeping 0 to 5°C · low-temperature storage −18 to −25°C, depending on crop and holding time Project practice

Ranges above are design references from the Chinese national hygiene standards for these sectors. Your actual room list follows your process flow and local regulations — send us the flow and we map it out.

How we work

One team from drawing to commissioning

Step 1

Room list and load

We turn your process into a room list: what goes in each room, at what temperature, how many tonnes a day. This is where most projects go wrong later.

Step 2

Equipment and layout

Panels, unit selection, air cooler placement, defrost method, drainage and electrical — drawn before anything is manufactured.

Step 3

Build, install, commission

Panels and units are made in our own factory; installation and commissioning are done by the same team that designed it.

Tell us the product and the tonnage

We will send back a room list with temperatures and an indicative price — usually within one business day.

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