Choosing a Cold Room
When reach-in refrigerators are no longer enough, a walk-in cold room keeps crates, sacks and trolleys of perishables in one place. Hotels, caterers, dairies, meat and seafood processors and central kitchens use cold rooms for chilled or frozen storage.
Before you order, decide
- Chiller or freezer: the temperature you need decides panel thickness and the refrigeration system.
- Size: work from what you store at peak, crates, racks and trolley access, not just the floor area available.
- Location: the condensing unit needs a ventilated spot, and the floor must be level.
- Door and shelving: a door wide enough for trolleys, and stainless steel racks inside.
- Power: refrigeration units usually need three-phase supply.
Share what you plan to store and the space available, and we will size the room and refrigeration to match.
