High quality meat cold room storage is essential for preserving the quality and safety of meat products. As the demand for high-quality meat products continues to grow, investing in reliable cold room solutions will be key to success in the meat industry.
Feature
1. Precision Temperature & Humidity Management
Keep temperature consistently °C from -2 to +4 for chilled meat and -18 to -25 all year round for frozen storage.
Meat cold room complete with digital readout and alarms, maintain consistent conditions, important to avoid freeze-thaw cycles detrimental to product quality.
2. Superior Hygiene & Easy Cleaning
Meat cold room consists of sanitary, non-porous panels available in stainless steel or vinyl finishes that are resistant to bacteria and simple to clean.
Rounded inside corners and edges to eliminate food traps and make it easy to clean to meet the high requirements of food safety standards.
3. Heavy-Duty Construction & Storage
Meat cold room engineered with high-capacity meat rails, hooks, and heavy-duty shelving.
Auto-defrosting evaporators are corrosion-resistant for high-humidity applications.
4. Energy-Efficient Operation
High Performance:High density PUF insulation and tight sealing doors that can help to minimise the cold loss up to 40 percent and save energy consumption too.
Optional ECO-friendly refrigerant (R404a, R134a etc.).
5. Enhanced Safety & Accessibility
Options range from heavy duty strip curtains, to safety door releases, to interior LED lighting for safety and visibility.
Opt for a variety of door options (hinged, double, sliding) based on your workflow.
How long can meat stay in a high quality meat cold room?
The high quality meat cold room is maintained at a consistent, safe temperature of 38-40°F (3-4°C) or below:
Fresh Ground Meats (Beef, Pork, Lamb, Veal): Maximum Storage: 1-2 days.
Fresh Pork: Maximum Storage: 3-5 days.
Fresh Beef, Veal, Lamb: 3-5 days.
| Product Explanation: High quality meat cold room facilitates efficient inventory management. Cold room storage ensures that meat is kept at safe temperatures, typically between 0°C to 4°C (32°F to 39°F) for fresh meat and below -18°C (0°F) for frozen products. |
We need to know this information!
1: What's the dimension of a high quality cold Room Meat Storage: Length×Width×Height by Meter | ||||
2: What kind of goods will load inside? What's the indoor temperature? | ||||
3: What's the industry voltage? |
Product Name | PU sandwich panel |
Surface Material | color steel(PPGI), stainless steel, aluminum |
Core material | Polyurethane foam |
PU density | 45±2KG/m3 |
Fire grade | B2 |
Width | standard width 1000mm, maximum 1050mm |
Length | Customized, maximum 11980mm |
Thickness | 50/75/100/150/200mm |
Panels thickness (mm) | Temperature gap between internal-external environment | Height of wall panel (max) | Roof length (max) |
mm | ºC | m | m |
50 | 30 | 3.5 | 2.4 |
75 | 40 | 4.5 | 3.8 |
100 | 50 | 5 | 4.5 |
120 | 60 | 5.5 | 6 |
150 | 70 | 6 | 6.5 |
200 | 90 | 7 | 7.6 |
If there is a pressure gap between the internal environment without wind load, over-length or wind-load need to set steel wall beam. | |||
Tips: the data above is figured out according to 8-10 W / heat flux. | |||
2. Condensing Unit
3. Evaporators For high quality Cold Room Meat Storage
Dimension | Length(m)×Width(m)×Height(m) / FT | |||
Refrigeration unit/Condsenor unit | Famous Brand etc | |||
Refrigeration type/Air cooler/Evaporator | Air-cooled/water-cooled/evaporation cooled | |||
Refrigeration | R22,R404A,R407C,R507a Refrigerant | |||
Defrost Type | Electric defrosting | |||
Voltage | 220V/50Hz,220V/60Hz,380V/50Hz,380V/60Hz,440V/60Hz optional | |||
PU Panel | New material polyurethane insulation panel,45 kg/m³ | |||
Panel thickness | 50mm,75mm,100mm,150mm,200mm | |||
Type of door | Hanged door, sliding door, double swing electric sliding door, truck door | |||
Temp of room | -60°C~+20°C optional/Customization | |||
Fittings | All necessary fittings are included, optional | |||
Place to assemble | Indoor/outdoor(concrete construction building/steel construction building | |||
FAQ
1. What temperature range are optimal for different meat storage needs?
Chilled meat: 0°C to -2°C for short-term storage (e.g., pre-cooling/pre-sale display).
Frozen meat: -18°C to -25°C for long-term preservation.
Blast freezing: -35°C to -40°C for rapid crystallization (prevents ice crystal damage).
Optimal panel thickness:
150mm for frozen storage (-18°C to -25°C).
200mm for blast freezing (-35°C to -40°C).
Thicker panels (≥150mm) with 40±2 kg/m³ PU density minimize thermal leakage and energy costs.
