The design and specification of food and beverage cold rooms are critical to ensuring the safety, quality, and longevity of perishable products. Cold rooms are specialized storage facilities that maintain controlled temperature and humidity levels, tailored to the specific requirements of different food and beverage items. Key specifications for cold rooms include temperature range, humidity control, insulation materials, refrigeration systems, and airflow management. For instance, chilled storage typically operates between 0°C to 5°C for fresh produce, while frozen storage requires temperatures of -18°C or lower. Humidity levels are often maintained between 85-95% for fresh produce to prevent dehydration, whereas lower humidity is suitable for frozen goods. Energy efficiency, compliance with food safety regulations and the use of durable, non-toxic materials are also essential considerations.

Depending on our client requirement we provide advanced cold rooms specification that incorporate smart monitoring systems for real-time temperature and humidity tracking, ensuring optimal storage conditions. Properly designed cold rooms not only preserve product quality but also reduce waste and operational costs, making them indispensable in the food and beverage industry.