Cold room,
Cold rooms are environments where the temperature is kept under control, which are of fundamental importance in the food industry as well as the pharmaceutical industry.
One or more interconnected cold room provides rooms for the storage, cooling or pre-cooling of products, especially food products; these rooms must maintain a constant and pre-set temperature: this temperature depends on the intended function of the cold room and can range from +18°C for ripening bananas to -28°C for deep-freezing fish or vegetables. The structure can be fixed or mobile and may require a controlled atmosphere inside.
At the heart of maintaining the efficiency of a cold storage is careful planning aimed at determining the right type of material to use to achieve the required insulation, thus reducing operating and maintenance costs. Design analysis consists of determining the insulation performance required to maintain internal conditions, especially temperature, at all times.
Positive temperature cold room,
These are cold rooms with a temperature range between 0°C and 18°C and are mainly used to store fruit and vegetables. They provide a suitable environment for storing many 'fresh' foods, guaranteeing constant temperature and low humidity values thanks to their insulating cases with low thermal conductivity.
Negative temperature cold room,
With a temperature range of 0°C to -28°C, negative temperature cold rooms are used for pre-cooling, cooling, freezing and deep-freezing of fruits and vegetables. They provide a suitable environment for storing and freezing food by strictly controlling the temperature, humidity and internal atmosphere through insulating cases with very low permeability and heat loss.