A restaurant cold room for meat storage is essential for preserving the quality, safety, and freshness of meat products. By investing in advanced refrigeration systems, maintaining strict hygiene protocols, and following best practices, restaurants can ensure that their meat remains safe and appealing to customers. As the demand for high-quality dining experiences continues to rise, effective restaurant cold room for meat storage solutions will be key to success in the restaurant industry.
| Product Explanation: Meat is highly susceptible to spoilage due to its perishable nature. restaurant cold rooms keep meat at optimal storage temperatures, typically between 0°C to 4°C (32°F to 39°F) for fresh meat. This controlled environment slows down bacterial growth and enzymatic processes, ensuring that the meat retains its flavor, texture, and nutritional value. |
Restaurant Cold Room For Meat Storage
1. The cold room is built by polyurethane sandwich panels, easy to mount and to disassemble or enlarge if necessary.
2. The panels are jointed by means of quick-action eccentric mechanisms.
3. The external and inner panel cover is of zinc-coated steel sheet with a plastic finish. The heat insulation is of rigid foam polyurethane.
4. The floor panels are reinforced and they withstand distributed load up to 2000 kg / SQ Meters.
5. The restaurant cold room for meat storage are equipped with electric lighting. Freon 22 and 404A are used as refrigerants.
6. The prefabricated cold rooms are intended for cooling and storage of perishable products-cooled or froze.
7. The restaurant cold room for meat storage should be installed in a sheltered place away from direct sunshine, dust and rain.
8. Depending on the cooling temperature maintained, the cold rooms can be: for medium temperatures from + 10 Degree to -5Degree. - for low temperatures from -15 Degree to - 40 Degree.
9. According to the conditions of work the meat cold rooms are available from +5 degree up to + 45 Degree ambient air temperature.
We need to know this information!
1: What's the dimension of a restaurant cold room for 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? |
1. Cold Room Panels For restaurant cold room
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. For Restaurant Cold Room Condensing Unit
3. Restaurant cold room Evaporators
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 should a restaurant cold room for meat storage maintain?
Chilled Meat: 0°C to +5°C (32°F to 41°F) for short-term storage.
Frozen Meat: -18°C or lower (-22°F) for long-term preservation.
2. What technical features are essential for meat cold rooms?
Precision Controls: ±0.5°C accuracy via AI-driven thermostats with remote monitoring alerts.
Robust Components:
Compressors: Bitzer semi-hermetic types (2HP–160HP).
Refrigerants: R404a/R744 (EU F-Gas compliant).
Safety: Corrosion-resistant frames, hermetic doors (30% cold loss reduction), and O₂ sensors.
