Case study
Frozen Food Cold Storage
Frozen food applications commonly require temperatures around 18°C below zero or lower, depending on the product, handling process, storage duration, and operating requirements.
This is the application Uniref designs for. Temperature bands are typical design ranges. Room volume is confirmed during the site assessment.
The application
Frozen food stores hold product that has already been brought down and must stay frozen through storage and dispatch. The room, the racking and the evaporators are planned around how pallets enter, sit and leave, not only around a temperature number.
Typical temperature
Frozen holding is commonly designed near −18°C, and frozen meat and poultry are specified at −18°C or lower. Fresh meat and poultry, at about 0°C to 4°C, are a separate room. A frozen store is not used for that chilled duty.
What the design covers
Evaporator position, air throw and racking aisles are matched to the pallet flow so product is not blocking the coil and the room can pull back to temperature after doors open. The refrigeration package is selected for the frozen duty and for the ambient conditions at the site.
Confirmed on site
Storage volume, pallet positions, door openings and available power are confirmed during the site assessment. Tonnage is not assumed from the category alone.
